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

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.