Butternut Squash Laksa Soup
- 1 pack of Laksa paste
- 225g butternut squash, de-seeded and sliced into thick wedges
- 300ml water
- 50g baby sweetcorn, sliced
- 50g sugar snap peas (or use frozen peas)
- 25g dried rice noodles
- 1 tin of coconut milk
- 50g fresh bean sprouts
- 1 small bunch fresh coriander stalks cut off and set aside
- 1 diced red chilli
- handful of left over cooked roast chicken or turkey
- Heat the oven to 200°C/180°C fan/gas mark 6. Place the squash on a foil-lined baking tray, skin side down and brush the flesh with cooking oil. Roast for 25–30 minutes or until soft and beginning to char.
- Put the laksa paste in a non-stick saucepan and fry over a medium heat for 1-2 minutes until warm. Add the coconut milk and loosen with the water. Add the sweetcorn and sugar snaps and simmer gently for 20 minutes.
- Meanwhile, pour boiling water over the rice noodles, leave for 10 minutes then drain well. Remove the squash flesh from the skin and break up into rough chunks. Chop the coriander leaves and chilli (sprinkle to add heat if required).
- Add the squash, chicken (optional) noodles, bean sprouts and coriander and simmer very gently for a further 5 minutes.