Thai Squash Soup

Packed full of flavour and wonderfully simple to make, this Thai soup with a baobab twist has become one of our favourite go-to weeknight meals. Gluten-free, dairy-free and brimming with nutrients, it's an all round winner! Pile in all your favourite veggies and swap the prawns for tofu if you want a vegan option. 

Serves 4

Ingredients: 

1 tbsp Aduna Baobab Powder
400ml coconut milk
1 tbsp yellow Thai curry paste
400ml vegetable stock (we use bouillon powder)
1 1/2 stalks fresh lemongrass
2 lime leaves
2 tsp ground turmeric
1 small butternut squash, peeled & chopped into small chunks 
400g frozen prawns (you could also use salmon)
sprinkle chilli flakes 
1 head pak choi 
1 tbsp fresh lime juice
handful fresh coriander, chopped 
handful fresh spinach or kale 
handful sugar snaps

Method:

Place the coconut milk, curry paste, stock, lemongrass, lime leaves, chilli flakes and turmeric into a large saucepan with the butternut squash and simmer for about 15 minutes until the squash is tender. 

Add the prawns just before the squash is tender and cook for about 5 minutes until they have turned pink. Remove the lemongrass stalks and just before serving add the pak choi, spinach and sugar snaps and cook for a couple of minutes until wilted. 

Turn off the heat and stir in the baobab powder. Add the lime juice and sprinkle with coriander to serve. 

Enjoy!

Recipe by Aduna