Butternut Chilli Soba Noodles with Lime, Ginger and Coconut


  • 500g butternut diced
  • 2 dried red ancho chilli
  • 3 cloves garlic chopped
  • 1 thumb-sized knob fresh ginger, peeled and grated
  • 1 cup fresh coriander (stalks and leaves) + 1/2 cup roughly chopped to serve
  • 1 Tbs sesame oil
  • Zest of 2 limes
  • Juice of two limes
  • 2 Tbs fish sauce
  • 1 400g can light coconut milk
  • 300 ml vegetable stock
  • 200g buckwheat soba noodles
  • 2 cups spinach roughly chopped
  • Sea salt and freshly ground black pepper
  • Olive oil


  1. Preheat the oven to 180C

  2. Crush the dried chili with the salt using a pestle and mortar

  3. Place the butternut on a lined baking tray, sprinkle over the chilli and drizzle with olive oil

  4. Bake for 40 mins until the edges start to brown

  5. Place the red chillies, coriander, garlic and ginger in a food processor pulse until roughly chopped

  6. Add the sesame oil, lime juice, zest and fish sauce and process to form a thin paste

  7. Heat a large heavy bottomed pan and add the paste

  8. Cook for about a minute until fragrant

  9. Add the coconut milk and stock

  10. Turn the heat down and simmer for about 10 minutes

  11. Taste to season

  12. Add the soba noodles to the soup, and simmer until cooked (about 5 minutes)

  13. Add more boiling water if the sauce thickens too much

  14. Oss in the spinach and cover with a lid until just wilted

  15. Top with butternut and chopped coriander leaves

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