¼ Kent pumpkin, seeded and cut into wedges
2 tbsp vegetable oil
1 litre vegetable stock
1 lemongrass, bruised
2 makrut lime leaves
100g thin rice noodles
200gm fried tofu puffs
Thai basil leaves, to serve
Red curry paste
2 whole dried chillies
1 shallot, chopped
3cm piece ginger, peeled and roughly chopped
3cm piece fresh turmeric, peeled and roughly chopped
2 cloves garlic
1 tsp ground coriander
1 tsp palm sugar
1 tsp sea salt flakes
- Preheat oven to 220°C (200°C fan forced). Line a large baking tray with non-stick baking paper. Brush the pumpkin with oil. Place on the tray and roast for 30 minutes, or until golden and tender.
- Meanwhile, to make the red curry paste, soak chillies in hot water for 10 minutes. Drain. Place all ingredients, including chillies, in a small food processor and process until smooth paste.
- Heat remaining oil in a large saucepan over medium high heat. Add the curry paste and cook, stirring for 8 minutes, or until fragrant.
- Add stock and whisk to combine.
- Add the lemongrass, makrut lime leaves and simmer for 15 minutes.
- Add the noodles and cook for 3 minutes or until just tender.
- Add tofu and cook for 1 minute until heated through.
- Divide soup between bowls. Top with pumpkin wedges and serve topped with basil. Season with black pepper.