This dish is delicious and satisfying. Its flavour comes from an aromatic mix of herbs and spices including soothing ginger and coriander. It is a versatile dish and can be easily adapted for meat and fish eaters or vegetarians. You could substitute Oat Drink for some of the coconut milk to make this a lighter, lower fat version.
½ small butternut squash
2 tbsp rapeseed or other vegetable oil
1 clove garlic, chopped
3 tbsp ginger, grated
3 spring onions, chopped into rings
200 ml coconut milk or Oat Drink
300 ml vegetable stock
150 g raw tiger prawns, or sliced chicken breast, or tofu cubes
1 head of pak choi, sliced
100 g water chestnuts, sliced
150 g thin rice noodles, soaked in freshly boiled water for 5 minutes
½ lime – juice and zest
1 tbsp fish sauce
1 tbsp coriander, chopped
salt and pepper to taste
Peel the squash and cut the flesh into small dice, roughly 2cm square. Warm a little oil in a large saucepan or wok, add the cubes of squash and cook until lightly browned and almost tender. Add the garlic, ginger and spring onions and cook for a few more minutes.
Pour the coconut milk or Oat Drink and stock into the pan and bring to the boil. Reduce the laksa to a simmer and continue cooking gently until the squash is cooked through.
Add raw tiger prawns, followed by the sliced pak choi and water chestnuts and cook the laksa briskly for 5 minutes.
Drain the rice noodles and share them between four bowls.
Finish the laksa by adding the lime zest and juice and the fish sauce. Taste and adjust the seasonings to your liking.
Serve with a sprinkling of chopped coriander.
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