Serves
4 People
Cooking Time
40 minutes
Season
Dietary
Ingredients
250g unpeeled squash, cut into large chunks (we used our Uchiki Kuri)
4/5 small chillies
4 garlic cloves, peeled
Thumb of fresh ginger, peeled
2 stalks of lemon grass, outer leaves discarded, inner leaves chopped
6 lime leaves, shredded
1 large handful of coriander, leaves and stalks included
1 tablespoon of vegetable oil
500ml vegetable stock
400ml coconut milk
1 tablespoon of Lahori Tamarind chutney from Third Culture Kat
250g (1 small punnet) of cherry tomatoes, halved
2 tablespoons of Thai fish sauce (omit to keep this vegan)
1/2 lemon, juiced
100g noodles of your choice, cooked according to the packet’s instructions
2 spring onions, greens and whites finely sliced
Large handful of fresh mint leaves roughly chopped
Method
1- 1st steam the chunks of squash. If you have a steamer then great, if not, use a colander set over a pan of boiling water. This should take around 12 minutes but check it’s nice and tender before taking it off.
2- Add the chillies, garlic, ginger, lemon grass, shredded lime leaves and half the coriander leaves and stalks to a food processor. Blitz, adding some of the vegetable oil if it needs loosening to move around. (This will make more spice paste than you need but it will keep well in the fridge in a jar for a week or so).
3- Add half the spice paste to a pan and fry for a few minutes, stirring it as it heats.Then add the stock and the coconut milk and bring to the boil.
4- Throw in the tomatoes, the Tamarind chutney, the fish sauce, if using, and the lemon juice and cook on a medium-low simmer for around ten minutes, stirring at intervals.
5- Add the steamed squash and cook for another few minutes.
6- Serve the cooked noodles in deep bowls, pour over the laksa and scatter over the sliced spring onion and remaining coriander and mint leaves.
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