Squash laksa soup

Laksa Soup

Serves 4

  • 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

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.

Nutritional Information

Squash laksa soup

With chilli, ginger and coconut

0 foodies cooked this
Spice and heat work so well in a butternut squash soup – I'm loving this Malaysian-style twist
Serves 4
1h
Super easy
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 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.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 714
    36%
  • Carbs 61.4g
    24%
  • Sugar 17.8g 20%
  • Fat 44.0g 63%
  • Saturates 22.5g 112%
  • Protein 15.9g 35%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 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