250 g peeled de-seeded butternut squash or pumpkin cut into 1cm cubes
300 g tofu, dried and cut into large triangles
800ml Coconut milk (I used 400 ml coc. milk and 400ml soy milk)
4 tbsp light Soy sauce
2 tsp sugar
150g rice noodles (vermicelli style)
Garnishes
150g bean sprouts
1 medium tomato, cut into wedges
1/4 cucumber, quartered and sliced
coriander
mint leaves
Spice Paste
2 garlic cloves, chopped
2 red chillies, deseeded and coarsely chopped
5cm ginger, peeled and grated
1 small onion, chopped
1/4 teaspoon curry powder
4 kaffir lime leaves, chopped
1. Make the spice paste by putting the ingredients into a blender with a few teaspoons of water and blending until very smooth
2. Put the squash into a saucepan with 500ml salted water and boil for about 10 minutes (until tender). Save the water!
3. Heat 2 tbsp oil in a wok or deep frying pan and fry the tofu until golden brown. Remove and drain on paper.
4. Add the spice paste to the pan and fry for two minutes. Add the sugar and soy sauce, followed by the coconut milk and squash water.
5. Bring to a boil and add the tofu and pumpkin. Simmer for 10 minutes.
6. Meanwhile put the rice noodles in a heatproof bowl and pour boiling water over them. Rest for 5 minutes, then drain.
7. To serve, Each bowl should get a handful of noodles, 2 big triangles of tofu, and squash in broth to cover. Add garnishes to your own taste at the table.
