soup

squash laksa soup

servings
4

method

Spice things up with this delicious Malay dish.

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 chili 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 whizz the chillies, garlic, ginger and coriander stalks in a food processor. Add the sesame oil, lime juice, zest and fish sauce and whizz 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 chili and cress.

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

ingredients

• 1 butternut squash
• 1 dried red chili
• sea salt and freshly ground black pepper
• olive oil
• 2–3 fresh red chillies, deseeded
• 3 cloves of garlic
• a thumb-sized piece of fresh ginger, peeled
• a large bunch of fresh coriander, leaves picked, stalks reserved
• 1 tablespoon sesame oil
• 2 limes, zested and halved
• 2 tablespoons fish sauce
• 2 x 400ml tins of unsweetened coconut milk
• 300ml chicken stock, preferably organic
• 200g rice noodles
• optional: 1 red chilli, deseeded and sliced
• optional: cress, to serve

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tried this recipe or a similar one? share your tips...

1. by veghed on Mon 21 Nov 2011 @ 21:34

how this is vegetarian, i do not know. contains chicken stock, while not looking like a drumstick, is chicken none the less. and the flavor comes from the fish sauce. <br /> annoys me when non veggies say: remove ingredients. but fail to offer an alternative. makes a spicy band soup that aint laksa

2. by sj on Thu 03 Nov 2011 @ 01:43

yes max is right! i just saw the comment after making the dish, i had to keep watering down my soup while eating it.

3. by max on Sun 30 Oct 2011 @ 11:32

this recipe doesnt really work out with the amounts given above. you should use way less coconut milk and way more of the chicken stock. if you dont you will end up with a greasy slime (very tasty but tough to digest and definitely not the light malay dish you might expect...).

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