Thai-spiced butternut squash soup with rice noodles

Method

1. Heat a wok or sauté pan over a medium heat, add the Thai paste, then cook for a minute or so until aromatic.
2. Add the chopped butternut and sweet potato, then cook for 3 minutes, stirring to prevent sticking.
3. Pour in the coconut milk and stock, bring to the boil, then simmer for 10-15 minutes until the vegetables are tender.
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4. Finely slice the pak choi, then add it to the soup along with the noodles.
5. Cook for 2 minutes until the pak choi is wilted and the noodles are soft.
6. Divide the soup between two bowls and top with fresh basil leaves and sliced chilli, if you like.