Jamie's Thai red squash noodle soup recipe

1. Preheat the oven to gas 6, 200°C, fan 180°C. Halve the squash lengthways, scrape out and reserve the seeds (see tip, below) and chop into 3cm chunks. Toss in a roasting tray with 1 tbsp of olive oil and a pinch of sea salt and black pepper; roast for 45 mins.
2. Meanwhile, deseed and chop the peppers into bite-sized pieces, adding them to the tray for the last 20 mins, turning the squash at the same time.
3. Rehydrate the noodles in a bowl of boiling water, then drain and toss with a little olive oil.
4. Wrap the tofu in a clean tea towel, place a tin or two on top and press down to remove the excess moisture. Trim the spring onions, then slice the greens into thin strips and place in iced water, and roughly chop the whites.
5. Toss the pressed tofu with 2 tsp of olive oil and a pinch of salt and pepper, then place in a large, deep nonstick pan on a medium heat. Fry for 5-10 mins, turning regularly, until golden and crisp all over, then remove. Finely grate over the lime zest and cut into 6 cubes.
6. Place the pan back on a medium heat with the spring onion whites and curry paste, then cook until softened. Pour in the coconut milk, along with 2 tins’ worth of water, and bring to the boil.
7. Scrape three-quarters of the roasted squash and peppers into the pan, simmer for a few mins to heat through, then blitz to your desired consistency. Season to taste with salt, pepper and lime juice.
8. Divide the noodles, reserved roasted veg and tofu between bowls, ladle in the soup, then drain the curly spring onions and scatter on top. Slice any remaining lime into wedges for squeezing over.

Tip: You don’t need to throw the squash seeds away. Toast or roast them with a pinch of seasoning and either scatter over your soup for bonus crunch or enjoy as a snack!

Freezing and defrosting guidelines

Freeze soup only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Jamie Oliver recipes