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Hayden Quinn's coconut, pumpkin and tofu noodle soup recipe
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Make this creamy vegan soup by swapping fish sauce for soy sauce and using a shrimp-free massaman paste. Simple and delicious!
Ingredients:
  • 33.60 gm coconut oil
  • 1 onion, thinly sliced
  • 40.00 ml finely grated ginger
  • 1 cinnamon quill
  • 200g curry paste
  • 2 x 400ml cans coconut cream
  • 1020.00 gm (1 litre) Vegetable Liquid 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
  • 375g rice noodle
  • Bean sprouts, to serve
  • Thai and purple basil leaves, to serve
  • Crisp fried shallots, to serve
Instructions:
  • In a large saucepan over medium heat, sauté onion in oil for 5 minutes. Stir in ginger, garlic, and cinnamon and cook for 2 minutes. Add curry paste and cook for 1 minute until fragrant. Pour in coconut cream and stock, bring to a boil, then lower to a simmer. Cook for 3 minutes, then add pumpkin and cook for 6 minutes until tender. Add tofu and simmer for 2 minutes to heat through. Remove from heat and gently fold in snow peas, lime juice, and fish sauce.
  • While waiting, bring a large pot of water to a boil. Cook noodles following package instructions, then drain. Serve noodles in bowls, pour in coconut soup, pumpkin, and tofu. Garnish with bean sprouts, basil, and crunchy shallots.

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