200g pumpkin cut into cubes
200g tofu cut into big chunks
1 tin of 400ml coconut milk
3 tbsp soy sauce
2 tsp sugar
150g rice vermicelli noodles
150g beansprouts
5 sprigs of coriander
1 chopped spring onions
sunflower oil, for frying
spiced paste
2 garlic cloves, coarsely chopped
2 red chillies, de-seeded and coarsely chopped
peeled and finely grated fresh ginger
1 small onion
¼ tsp ground turmeric
1. cook the pumpkin in water, bring to the boil and then simmer for 10 minutes, until the cubes are tender, drain and set aside
2. Heat oil in a frying pan, fry the tofu on both sides. set aside
3. Heat oil in a pan, fry the paste for two minutes. Add the coconut milk, fried tofu, soy sauce and sugar and water. Bring to the boil, then simmer for 10 minutes.
4. divide cooked noodles and top with the beansprouts and cooked pumpkin.
5. Pour over the hot coconut soup, top with the cucumber, coriander, and spring onions
improvised from BBC's recipe
