I love this soup, tasty, colourful and ready in 20 minutes. Whilst it may not be a super authentic Laska, it has the beautiful mix of coconut, ginger, chilli and lime. Instead of fish sauce, I have used vegan umami paste to add the depth of flavour. If you prefer an added kick, feel free to throw in another chilli!
One note about the recipe. I used Clearspring Tamari Soy sauce as it is gluten free, however it is double strength, so if using an alternative you may need to add a full tbsp.
For some other soup recipes try my Celeriac and Quince Soup and Chilled Cucumber and Avocado Soup with Crispy Lentils
Quick butternut squash and tofu laska soup – serves 2 – 4
1 small or 1/2 a large butternut squash, peeled and cut into bite size cubes
1 x 270g packet organic tofu (I used JaloTofu maustamaton), drained, patted dry and cubed
150 g rice noodles
2 cloves of garlic, skins removed
2 cm piece of ginger, peeled
1 tbsp demerara sugar or coconut sugar
juice of a large lime
1 red chilli, deseeded
1/2 tbsp Clearspring organic Tamari Soy Sauce
1 heaped tsp Clearspring Umami with ginger paste
1/2 tsp ground turmeric
400 g tin of coconut milk
80 g beansprouts
a handful of coriander and a little chopped red chilli to serve
Bring a pan of water to the boil and add the butternut squash cubes. Cook for around 15 minutes until tender, drain and set to one side. I usually add a vegetable stock cube to the water to give the pumpkin extra flavour.
Cook the rice noodles as per instructions, drain and refresh under cold water.
Add the ginger, garlic, chilli, lime juice, sugar, soy sauce, umami and turmeric into a food processor and blitz into a paste. Tip into a saucepan and fry over a medium heat for a few minutes. Add the coconut milk and allow to simmer for five minutes. Add the tofu and simmer for a further 2 mins to heat through.
Share out the noodles, beansprouts, and cooked squash between your serving bowls. Spoon over the hot soup and tofu and top with some chopped coriander and red chilli.