• 1tbsp vegetable oil
  • 2tbsp red curry paste
  • 700mls vegetable stock
  • 1 (700-800g) large butternut squash - peeled and cut into cubes
  • 200g frozen broad beans, thawed
  • 200g pak choi - halved lengthways
  • 250g rice noodles
  • 400ml low fat coconut milk
  • 1 mild red chilli - thinly sliced to serve
  • 10g fresh coriander - finely chopped to serve


  1. 1

    Heat 1 tablespoon of oil in a large soup pot over medium heat and fry the butternut squash for 2-3 minutes. Stir in the curry paste and cook until the aromas in the paste start to release

  2. 2

    Add the pak choi, coconut milk, vegetable stock, 450ml of hot water and bring to a simmer. Cover, and cook until the squash has softened, about 5-7 minutes should do the trick 

  3. 3

    Add in the rice noodles and broad beans and stir well to submerge in the liquid. Cook for a further 2 mins until the noodles are completely soft, the beans are hot, and the pak choy is tender

  4. 4

    To serve, portion the soup, making sure each bowl has an even amount of butternut squash, broad beans, noodles and pak choy. Garnish with a few of the toasted cashew nuts and a few slices of red chilli, if desired.

Nutritional Details

Each serving provides
  • Energy 1168kj 279kcal 14%
  • Fat 14.0g 20%
  • Saturates 5.6g 28%
  • Sugars 10.0g 11%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 239kj/57kcal

Each serving provides

28.0g carbohydrate 4.4g fibre 7.4g protein Three of your 5 a day

Also in these Scrapbooks

Back to top