Ingredients

The following ingredients have 4 Servings
  • 2 tbs coconut oil
  • 1 onion, thinly sliced
  • 2 tbs finely grated ginger
  • 2 garlic cloves, crushed
  • 1 cinnamon quill
  • 2/3 200g) massaman curry paste
  • 2 x 400ml cans coconut cream
  • 4 cups (1 litre) vegetable stock (or water)
  • 800g butternut pumpkin, skin and seeds removed, cut into 3cm pieces
  • 180g packet fried tofu puffs (available at Asian grocers), or firm tofu, cut into 2cm cubes
  • 150g snow peas, trimmed, thinly sliced
  • Juice of 1 lime
  • ¼ cup (60ml) fish sauce
  • 1 packet (375g) dried rice noodles
  • Bean sprouts
  • Thai and purple basil leaves
  • Crisp fried shallots

Instruction

  • Heat oil in a large saucepan over medium heat, add onion and fry for 5 minutes. Add ginger, garlic and cinnamon and cook for a further 2 minutes, then add curry paste and cook for 1 minute or until fragrant. Add coconut cream and stock, bring to the boil, then reduce to a simmer. Cook for 3 minutes, add pumpkin and cook for 6 minutes or until just tender. Add tofu, simmer for 2 minutes to warm, then remove from heat and stir in snow peas, lime juice and fish sauce.
  • Meanwhile, bring a large saucepan of water to the boil, cook noodles according to packet instructions and drain. Divide among serving bowls, ladle in coconut soup, pumpkin and tofu. Top with bean sprouts, basil and crisp shallots.