Butternut Squash Khmer Chickpea Curry Soup

Meanwhile, drain and rinse the chickpeas.

Trim the green beans, then cut into thirds.

Zest and cut the lime into wedges. Cut and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the pan is hot, add the green beans and stir-fry until tender, 4-5 mins.

Add the garlic, ginger puree, red Thai style paste, ground turmeric and half the lime zest. Cook until fragrant, 1 min.

Stir in the chickpeas, coconut milk, soy sauce, sugar and water for the curry (see pantry for both amounts).

Bring to the boil and simmer until thickened slightly, 4-5 mins.

Meanwhile, roughly chop the coriander.

When ready, stir the roasted butternut and half the coriander through the curry. Simmer, 1 min.

Add a squeeze of lime juice, then remove from the heat.

Taste and season with more lime juice, sugar or salt if needed. TIP: Add a splash of water if it's a little too thick - you want a soupy consistency!