14Ingredients
590Calories
55Minutes

Ingredients

  • 4 1/2 tablespoons butter (chopped)
  • 1 onion (chopped)
  • 1 tablespoon fresh ginger (grated)
  • 2 cloves garlic (minced)
  • 1 1/4 pounds winter squash (peeled, chopped)
  • 3 cups chicken stock
  • 1 stalk lemongrass (bruised)
  • 1 red chili (small, finely chopped, plus extra to garnish)
  • 13 1/2 ounces coconut milk
  • 3 1/2 ounces rice noodles
  • 1/2 cup fresh cilantro (chopped, plus extra to garnish)
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • bean sprouts (to garnish)

Directions

  1. In a large saucepan, heat butter over medium heat. Sauté onion, ginger and garlic for 2-3 mins, until tender. Add squash, stock, lemongrass and chili. Bring to a boil then reduce heat to low and simmer, covered, for 20-25 mins, until squash is very tender. Discard lemongrass then purée until smooth.
  2. Add coconut milk and bring to a boil. Add rice noodles and cilantro. Simmer for 2-3 mins, until noodles are tender.
  3. Season to taste with fish sauce and brown sugar. Serve garnished with bean sprouts, sliced red chili and cilantro leaves.
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NutritionView more

590Calories
Sodium46%DV1110mg
Fat58%DV38g
Protein22%DV11g
Carbs19%DV58g
Fiber24%DV6g

PER SERVING *

Calories590Calories from Fat340
% DAILY VALUE*
Total Fat38g58%
Saturated Fat28g140%
Trans Fat
Cholesterol40mg13%
Sodium1110mg46%
Potassium1140mg33%
Protein11g22%
Calories from Fat340
% DAILY VALUE*
Total Carbohydrate58g19%
Dietary Fiber6g24%
Sugars15g30%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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