Butternut squash and cauliflower laksa with rice noodles
- Portion size: Serves 4
- Hands-on time 20 min, simmering time 15-20 min
- Difficulty: easy
The great thing about this vegetarian laksa is that you can easily swap the vegetables for anything easy you have to hand. Get inventive and give it a go.
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Ingredients
- 1 banana shallot, halved
- ½ green chilli (plus extra, sliced, to serve if you like), optional
- 2 garlic cloves
- 1 large piece fresh ginger, chopped, plus extra, sliced into matchsticks, to serve
- 1 heaped tbsp lemongrass paste from a jar or tube (from the world food section of large supermarkets)
- 2 tsp cold-pressed rapeseed oil
- 2 x 400ml tins half-fat coconut milk
- 6 fresh or dried lime leaves (optional)
- 500g frozen butternut squash
- 500g frozen cauliflower
- 250g wide brown rice noodles
- Handful fresh coriander leaves to serve (optional)
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Method
- In a mini food processor or blender, whizz the shallot, chilli, garlic, chopped ginger, lemongrass paste and a touch of salt to make a paste. Put the oil and a spoonful of the cream from the top of the coconut milk tin in a wok or wide saucepan, then add the whizzed paste and fry over a medium heat until fragrant but not golden. Season with salt and pepper.
- Add the lime leaves (if using) and the rest of the coconut milk to the pan, stir and bring to a gentle simmer. Cook for 15-20 minutes until the broth is well flavoured. Taste and add salt if necessary. Add the frozen veg for the last 5 minutes of cooking.
- Meanwhile, cook the rice noodles in a pan of boiling water for 5-6 minutes (or according to the pack instructions), then drain. Divide the noodles equally among4 soup/ramen bowls and top with the laksa broth and vegetables. Sprinkle with the extra chilli (if using), ginger matchsticks and coriander leaves, if you like.
Nutrition
- 466kcals Calories
- 15.8g (10g saturated) Fat
- 15.1g Protein
- 63.1g (10.4g sugars) Carbs
- 5.3g Fibre
- 1.3g Salt
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