BUTTERNUT AND COCONUT LAKSA RECIPE

BUTTERNUT AND COCONUT LAKSA RECIPE

In recent years, we’ve paid greater attention to our diets because we know that good health begins from the inside out. You can make fantastic meals that strengthens your immune system by using just fresh ingredients and some creativity. The greatest ingredients you can find in your kitchen go towards making a delicious noodle soup called butternut and coconut laksa. This soup is perfect for a cosy night in with the family on a rainy night.

BUTTERNUT AND COCONUT LAKSA SUGGESTIONS

Famous in Malaysia, laksa is a coconut-based noodle soup with a spiciness. Noodles (either rice, rice vermicelli, or egg) are a welcome addition. Butternut and tumeric give this dish its golden colouring. There is a lot of faith in the healing properties of turmeric. The soup base itself is vegetarian, but if you want to add some protein, you may do so by using either cooked and shredded chicken or tofu.

This hearty butternut and coconut laksa will do wonders for your immune system and your taste buds. This noodle soup looks just amazing.

Butternut and coconut laksa recipe

BUTTERNUT AND COCONUT LAKSA RECIPE

Recipe by Jessica Alberts

Course: Dinner, Lunch

Cuisine: Malaysian, Southeast Asia

Difficulty: Easy

Prep time: 15 minutes

Cooking time: 15 minutes

Total time: 30 minutes

INGREDIENTS

  • 1 tbsp. sesame oil or olive oil

  • 1 medium onion

  • 1 clove garlic, crushed

  • 1 cm ginger, grated

  • 1 tsp turmeric powder

  • 1 tbsp. red curry paste, or curry powder

  • 1 large butternut, chopped

  • 2 large carrots, chopped

  • 500 ml vegetable stock

  • 1 can coconut milk

  • 1 red pepper, deseeded and chopped

  • 1 cup green beans or peas

  • 1 handful spinach or kale

  • 2 tsp soy sauce

  • 200 g noodles of your choice

METHOD

  • Heat the pan with oil and fry the onion, garlic and ginger on a gentle heat. Allow to soften but not colour.
  • Add the turmeric and curry paste and allow to simmer and become fragrant for two to three minutes.
  • Add the butternut and carrots and stir for another two minutes to coat the vegetable before adding the stock. If you need to, add a little extra water to cover the vegetables.
  • Bring to a simmer and cover partially with a lid. Leave to simmer for 15 minutes or until the vegetables are soft.
  • Remove from heat and blend the liquid with stick blender or pop into a blender until smooth.
  • Return to the pot and add all the remaining vegetables. Cook for another five minutes.
  • Stir in the cooked noodles and season with soy sauce.
  • Serve with fresh coriander.

NOTES

  • This recipe is very versatile, you can use any vegetables of your choice. You can even add chicken breasts if you want some extra proteins.
»BUTTERNUT AND COCONUT LAKSA RECIPE«

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