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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prep the Ingredients
Soak the glass noodles in warm water for about 15 minutes until softened. Drain and set aside.
- 2
Make the Broth
In a large pot, combine vegetable broth, coconut milk, lemongrass, galangal, and kaffir lime leaves. Bring to a gentle simmer over medium heat.
- 3
Cook the Vegetables
Add the diced butternut squash to the pot and simmer for about 10 minutes until tender.
- 4
- 5
Season the Soup
Stir in fish sauce, lime juice, chili paste, and salt to taste. Adjust seasoning as desired.
- 6
Combine with Noodles
Add the soaked glass noodles to the soup and cook for an additional 2 minutes until heated through.
- 7
Garnish and Serve
Remove from heat, garnish with chopped cilantro, and serve hot.
