Laksa Soup, its spicy

So there is quite a bit of ingredients here. Thankfully that doesn’t make the dish all that difficult though, just chop, blend, mix, cook. This soup is based of Malaysian cooking and there is a lot of spice. You don’t need to add all that spice if you’ve got a sensitive stomach but its good for you so put as much as you can handle.

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  • 1 butternut squash
  • 1 dried red chilli
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 2-3 fresh red chillies, deseeded
  • 3 cloves garlic
  • 1 thumb-sized piece fresh ginger, peeled
  • 1 large bunch fresh coriander, leaves picked and stalks reserved
  • 1 tablespoon sesame oil
  • 2 limes , zested and halved
  • 2 tablespoons fish sauce
  • 3 1/2 cups unsweetened light coconut milk
  • 1 1/4 organic chicken stock
  • about 7 ounces rice noodles (boxes usually have 8, that fine if you like a lot of noodles but it will need to cook bit longer)
  • 1 red chilli , deseeded and sliced, optional
  • cress, optional (its just to make the soup look nice and its got that crisp salad crunch)

Lets cook it

  1. Preheat the oven to 350°F. Halve the squash, deseed it, then cut into 8 slices or chunks with the skin on and put into a roasting tray. Finely crush the dried chili and mix with salt (you could also use a mortar and pestle like the original recipe but I don’t know may people with one so this is how I make do). Sprinkle over the squash, drizzle with olive oil and bake for 40 minutes.
  2. In a food processor blend the chillies, garlic, ginger and coriander stalks. Add the sesame oil, lime juice, zest and fish sauce and again to a thin paste.
  3. Heat a large pan or wok. Pour in 2 tablespoons of olive oil and quickly stir in the paste. Cook for about a minute before adding the coconut milk and chicken stock.
  4. Turn the heat down and simmer for about 15 minutes. Taste and see if you want to add any more lime juice, fish sauce, or salt and pepper
  5. Add the noodles to the soup, simmer for a few minutes (check them before your done), then divide into 4 bowls. Break over 2 pieces of squash. Then you can top with sliced red chilli and cress.

This recipe was taken from Jamie Oliver’s website,


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