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1 organic chicken or vegetable stock cube

1 butternut squash, (neck end only)

2 cloves of garlic

1 thumb-sized piece ginger

1 fresh red chilli

1 teaspoon turmeric
​½ bunch spring onions

1 heaped teaspoon peanut paste (ground peanuts)

4 dried kaffir lime leaves

½ bunch fresh coriander

1 tablespoon sesame oil

1 tablespoon low-salt soy sauce or tamari 

1 tablespoon fish sauce

300 g medium rice noodles

2 bunches asparagus, (600g)

1 x 400 g tin of light coconut milk

2 limes

  • Pour about 800ml of boiling water into the large pan and crumble in the stock cube

  • Trim the stalk off the squash, roughly chop the neck end (don't peel, and keep the seed end for another day), then grate and tip into the boiling stock. 

  • In a food processor, add the peeled garlic and ginger, the chilli, turmeric, trimmed spring onions, peanut butter, dried lime leaves, coriander stalks (reserving the leaves), sesame oil, soy and fish sauces. Blitz to a paste, then tip into the stock and add the noodles

  • Trim the asparagus and cut in half. Add to the pan, pour in the coconut milk, and as soon as it boils, taste, correct the seasoning with soy sauce and lime juice, then turn the heat off. 

  • Serve with the laksa and lime wedges, sprinkling everything with the coriander leaves and slices of fresh chilli



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