Squash laksa soup

With chilli, ginger and coconut

Squash laksa soup

Squash laksa soup

Serves Serves 4
Time Cooks In1 hour
DifficultySuper easy
Nutrition per serving Plus
  • Calories 540 27%
  • Fat 25.3g 36%
  • Saturates 12.5g 63%
  • Sugars 17.4g 19%
  • Salt 1.90g 32%
  • Protein 8.6g 17%
  • Carbs 69.4g 27%
  • Fibre 5.6g -
Of an adult's reference intake
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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
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Tap For Ingredients


  1. Spice things up with this delicious Malay dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Tip: For a quick fix, use a good laksa paste instead of making your own.