Squash laksa soup

Spice things up with this delicious Malay dish.

Nutritional Information (amount per serving)

Calories
714kcal
Carbs
61.4g
Sugar
17.8g
Fat
44.0g
Saturates
22.5g
Protein
15.9g

Serves 4   Approx time: 60   Difficulty: super easy

Ingredients

  • 1 butternut squash
  • 1 dried red chilli
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 2-3 fresh red chillies, deseeded
  • 3 cloves garlic
  • 1 thumb-sized piece fresh ginger, peeled
  • 1 large bunch fresh coriander, leaves picked, stalks reserved
  • 1 tablespoon sesame oil
  • 2 limes, zested and halved
  • 2 tablespoons fish sauce
  • 800 ml unsweetened light coconut milk
  • 300 ml organic chicken stock
  • 200 g rice noodles
  • 1 red chilli, deseeded and sliced, optional
  • cress, to serve, optional
 

Method

Preheat the oven to 180°C/350°F/gas 4. Halve the squash, deseed, then cut into 8 slices or chunks (skin on) and put into a roasting tray. Bash up the dried chilli and a pinch of salt in a pestle and mortar. Sprinkle over the squash, drizzle with olive oil and bake for 40 minutes.

Finely chop or whiz the chillies, garlic, ginger and coriander stalks in a food processor. Add the sesame oil, lime juice, zest and fish sauce and whiz to a thin paste.

Heat a large pan or wok. Pour in 2 tablespoons of olive oil and quickly stir in the paste. Cook for about a minute before adding the coconut milk and chicken stock.

Turn the heat down and simmer for about 15 minutes. Taste – you may need to add fish sauce, lime juice or a bit of salt and pepper.

Add the noodles to the soup, simmer for a few minutes, then divide between 4 bowls. Break over 2 pieces of squash. If you like, top with sliced red chilli and cress.

Tip: For a quick fix, use a good laksa paste instead of making your own.


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