Tofu and squash laksa with rice noodles

Ingredients

For 1 serving

• Rice noodles50 g
• Tofu130 g
• Butternut squash150 g
• Coconut milk70 ml
• Vegetarian curry paste25 g
• Bean sprouts60 g
• Vegetable broth300 ml
• Lemongrass5 g
• Lime juice10 ml
• Cilantro4 g
• Tamari1 teaspoon

Contains: soy, celery,

In season: September – December

Method

1. Peel and deseed the butternut squash and cut it into roughly 2 cm cubes; strip the tough outer leaves from the lemongrass and very finely chop the tender part.
2. Heat a pot over medium heat and fry the curry paste with the lemongrass for 1 minute, stirring, until fragrant.
3. Add the squash, vegetable stock and coconut milk, bring to the boil and simmer over medium-low heat for 12 minutes, until the squash is fork-tender.
4. Meanwhile pat the tofu dry and cut it into 2 cm cubes; rinse the bean sprouts and pick the coriander leaves.
5. Add the tofu and tamari to the soup and cook for 3 minutes, until the tofu is heated through.
6. Meanwhile put the rice noodles in a bowl, cover them with boiling water and leave for 5 minutes, until soft; drain and put them in the serving bowl.
7. Pour the boiling soup over the noodles and finish with the bean sprouts, lime juice and coriander.