- 89 likes ||
- 5 comments ||
- 3 days ago
Fragrant Laksa squash soup is the perfect flavour combination of tang, salt, and spice. Sweet and tender butternut squash works to cut through the heat, adding some extra goodness. If you don’t have the ingredients for a homemade Laksa paste, our Red Curry Paste is a great alternative.
Ingredients (Serves 2):
- 25g butternut squash, de-seeded and sliced into thick slices
- 1 tsp soy sauce
- 1 tsp vegetable oil
- 2 large shallots, finely chopped
- ¼ red chilli (seeds removed if you don’t want too much heat)
- 2 large tbsp Mae Ploy Red Curry Paste
- 600ml stock (either vegetable or chicken)
- 175ml reduced-fat coconut milk
- 25g dried rice noodles
- 55g fresh bean sprouts
- 1 small handful of pea shoots
- 1 small bunch chopped fresh coriander
- Squeeze of lime
1. Preheat your oven to 200°C. Chop your squash into thick slices and place it on a lightly oiled tray, skin side down. Brush the inside with soy sauce and roast for 25-30 minutes or until soft and slightly charred.
2. Heat oil in a medium saucepan, add shallots and fry for 5-7 minutes until golden brown. Add sliced chilli and cook for one more minute. Add our Red Curry Paste and continue stirring for one more minute.
3. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Pour in the coconut milk and bring to the boil.
4. Whilst this is cooking, pour boiling water over the noodles and leave for 10 minutes then drain well.
5. Remove your butternut squash from the oven, peel off the outside skin and chop into rough chunks.
6. Add the coconut milk to the soup, with the squash, noodles, bean sprouts, a squeeze of lime, and coriander. Simmer very gently for a further 5 minutes.
7. Garnish with pea shoots and for an added kick, top with extra chilli.