- 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, stalks reserved
- 1 tablespoon sesame oil
- 2 limes, zested and halved
- 2 tablespoons fish sauce
- 800 ml unsweetened light coconut milk
- 300 ml organic chicken stock
- 200 g rice noodles
- 1 red chilli, deseeded and sliced, optional
- cress, to serve, optional
Preheat the oven to 180°C/350°F/gas 4. Halve the squash, deseed, then cut into 8 slices or chunks (skin on) and put into a roasting tray. Bash up the dried chilli and a pinch of salt in a pestle and mortar. Sprinkle over the squash, drizzle with olive oil and bake for 40 minutes.
Finely chop or whiz the chillies, garlic, ginger and coriander stalks in a food processor. Add the sesame oil, lime juice, zest and fish sauce and whiz to a thin paste.
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.
Turn the heat down and simmer for about 15 minutes. Taste – you may need to add fish sauce, lime juice or a bit of salt and pepper.
Add the noodles to the soup, simmer for a few minutes, then divide between 4 bowls. Break over 2 pieces of squash. If you like, top with sliced red chilli and cress.
Tip: For a quick fix, use a good laksa paste instead of making your own.
Courtesy of Jamie Oliver