A delightful curry paste noodle soup featuring soft butternut squash, fresh vegetables, and prawns, perfect for batch cooking and freezing for quick meals.
1: Gently heat the spices for 1 minute.
2: Place spices in a food processor with the onion, lemongrass, garlic, and chilli along with a bit of water.
3: Blitz until a paste forms.
4: In a large saucepan, heat the paste and fry off for about 1-2 minutes.
5: Add the squash and mix well to coat it in the paste.
6: Pour in the coconut milk and add the stock cube.
7: Clamp on the lid and cook for 10-15 minutes until the squash is soft and falling apart.
8: Mash the squash and add more water or stock if too thick.
9: Flash fry the vegetables and prawns.
10: Cook the noodles according to their packaging.
11: Add everything into the squash coconut curry and mix well before serving.
12: Serve hot with a wedge of lime.
