Tofu and butternut squash thai soup

January 31, 2015 • Cook • Views: 4323

There’s nothing more soothing than a piping hot thai curry at the end of a long day. This recipe is based on one of my favourite vegetarian blogs, Joanne Eats Well With Others, which always manages to bring the best flavours to really simple dishes. She uses eggplant as well as the butternut pumpkin, which really fleshes the dish out if you’re looking for something more hearty. I also like adding a sprinkling of bean-sprouts in the place of rice or noodles – just go with your gut!


In a large non-stick pan, bring a lug of olive oil to a medium heat and add garlic, ginger and shallots. Stir for 1-2 minutes, then add in tofu slices and fry until starting to brown.

Add the red curry paste and cumin and gently mix through. Stir in butternut pumpkin and fry for 1-2 minutes, until tofu and vegetables are well-coated.

Pour in the vegetable stock and bring to the boil, then reduce to a simmer. Leave to cook for 8-10 minutes, until squash has softened. Stir through coconut milk and soy sauce, and sprinkle with salt and pepper. Cook for a few more minutes until dish has thickened.

Serve with a lashing of coriander and, if you’re not a fan of spices, a dollop of greek yoghurt.

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