Hayden Quinns Coconut, Pumpkin And Tofu Noodle Soup Recipe

To make this creamy soup vegan, just switch the fish sauce for soy and choose a massaman glue gum that doesnt contain shrimp. Easy!

The ingredient of Hayden Quinns Coconut Pumpkin And Tofu Noodle Soup Recipe

• 2 tbsp coconut oil
• 1 onion thinly sliced
• 2 tbsp finely grated ginger
• 2 garlic cloves crushed
• 1 cinnamon quill
• 2 3 200g massaman curry epoxy resin
• 2 x 400ml cans coconut cream
• 4 cups 1 litre massel vegetable liquid gathering or water
• 800g butternut pumpkin skin and seeds removed cut into 3cm pieces
• 180g packet fried tofu puffs available at asian grocers or unmodified tofu cut into 2cm cubes
• 150g snow peas trimmed thinly sliced
• juice of 1 lime
• u00bc cup 60ml fish sauce
• 1 packet 375g dried rice noodles
• bean sprouts to assistance
• thai and lilac basil leaves to advance
• crisp fried shallots to assist

The Instruction of hayden quinns coconut pumpkin and tofu noodle soup recipe

• heat oil in a large saucepan exceeding medium heat go to onion and fry for 5 minutes build up ginger garlic and cinnamon and cook for a further 2 minutes later grow curry paste and cook for 1 minute or until fragrant add coconut cream and stock bring to the boil later shorten to a simmer cook for 3 minutes build up pumpkin and cook for 6 minutes or until just tender mount up tofu simmer for 2 minutes to warm then separate from heat and disturb in snow peas lime juice and fish sauce
• meanwhile bring a large saucepan of water to the boil cook noodles according to packet instructions and drain divide among serving bowls ladle in coconut soup pumpkin and tofu peak following bean sprouts basil and crisp shallots

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