Pumpkin Soup with Noodles in Asian Style
Soups • Malaysian
Description
Pumpkin Soup with Noodles in Asian Style
Ingredients
- Butternut Squash 0 lbs
- Chili Flakes 1 teaspoon
- Olive Oil 0 fl oz
- Mild Chili Spice 3 pieces
- Garlic 3 cloves
- Ginger 0 oz
- Cilantro 0 oz
- Sesame Oil 1 tablespoon
- Limes 3 pieces
- Fish Oil 2 tablespoons
- Coconut Milk 25 fl oz
- Chicken Broth 10 fl oz
- Rice Noodles 5 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 355°F (Gas 4). Cut the butternut squash in half, remove the seeds, then slice it and place it on a baking sheet.
Step 2
Sprinkle the squash with salt and dried chili, drizzle with olive oil, and roast for 40 minutes.
Step 3
Finely chop or blend the chili peppers (removing the seeds first), garlic, ginger, and cilantro stems. Add sesame oil, the zest of 2 limes, the juice of 1 lime, and fish sauce, and blend until smooth.
Step 4
Heat a large skillet or wok. Pour in 2 tablespoons of olive oil and quickly mix with the resulting paste. Cook for about a minute, then add coconut milk and chicken broth.
Step 5
Reduce the heat and simmer for about 15 minutes. Taste — you may need to add more fish sauce, lime juice, or a bit of salt and pepper.
Step 6
Add the noodles to the soup, cook for a few minutes, then divide into four bowls. Add the roasted squash, breaking or cutting it into smaller pieces.
Step 7
Garnish with cilantro leaves and serve.
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