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Butternut squash and cauliflower laksa with rice noodles

Name: Butternut squash and cauliflower laksa with rice noodles
Yield: Serves 4
Cuisine: Thai recipes
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)

Published: 6 Sep 18
Updated: 20 Nov 24

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.

Easy
April 2018

Test kitchen approved

Serves 4
Hands-on time 20 min, simmering time 15-20 min

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.

Nutrition: per serving

Calories: 466kcals
Fat: 15.8g (10g saturated)
Protein: 15.1g
Carbohydrates: 63.1g (10.4g sugars)
Fibre: 5.3g
Salt: 1.3g

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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.

Recipe from April 2018 Issue

Nutrition

Nutrition: per serving

Calories: 466kcals
Fat: 15.8g (10g saturated)
Protein: 15.1g
Carbohydrates: 63.1g (10.4g sugars)
Fibre: 5.3g
Salt: 1.3g

delicious. tips

Keep any leftover laksa, covered, in the fridge for up to 3 days. If you’re not vegetarian, try adding a little fish sauce to the broth in step 2.
Next time, vary the vegetables to suit what you have. Frozen stir-fry mixes are worth stocking up on (choose one with sliced mushrooms and peppers).