This is a go-to in my household for a healthy dinner option, plantbased and yet so filling. It is warming and tasty.
This recipe is originally made with butternut squash, but you can add whatever vegetable you prefer. A good protein source like chicken, prawns or tofu can be added at the end depending on your dietary preferences.
Ingredients
- 250g pumpkin
- 500ml Stock
- 400ml Coconut milk
- 24 cherry tomatoes
- 2 TBS Naam Pla (fish Sauce)
- Juice of half a lemon
- 100g dried noodles – cook according to packet instructions
- Mint leaves
Spice Paste
You can use a shop-bought spice paste – just read the ingredients and make sure there aren’t too many ingredients you don’t recognise.
If you are happy to make your own here are he ingredients:
- 4 cloves of chopped garlic
- 2-3 small chillies – depending on your palette – deseeded and chopped
- 1 lump of ginger – chopped or grated
- 2 stalks of lemongrass (or lime juice if you don’t have this) – remove outer leaves and chop
- Bunch of coriander – chopped
- A little oil
The paste will keep for 2-3weeks in an airtight container.
Method
Chop the squash into large chunks and roast at 180oC until just cooked through about 15mins.
While the pumpkin is roasting place all the ingredients for the spice paste into a food processor and blitz. Or add them progressively to a pestle and mortar and crush and blend. It helps if they are as well chopped or grated as you can.
Add half the spice mix to a deep pan with some oil and put the rest in a sealed container in the fridge for another meal. Lightly fry the spice mix then add the tomatoes and fry for a few more minutes. Add the coconut milk and stock and bring to simmer, add the Nam Pla and lemon juice.
Add the noodles to your serving bowls along with your cooked source of protein and ladle over the laksa add mint leaves to serve.
