Butternut and broccoli laksa  

I absolutely love laksa – a Malaysian noodle soup with sour, sweet, salty and spicy notes. You must try it at least once in your life!

This butternut and broccoli laksa is made from a coconut broth, it is rich, fragrant, a bit spicy AND loaded with the essential classic laksa toppings.

There are a few different types of laskas and those who travel to Malaysia are often surprise to learn that the most popular laksa has a much stronger curry flavour and is not made with coconut broth.

SERVINGS
4
ACTIVE TIME
10 MINUTES
TOTAL TIME
20 MINUTES
LEVEL
EASY

INGREDIENTS

olive oil
red onion, cut into thin wedges
ginger, peeled and minced
garlic, minced
FOOD4FOUR curry paste
coconut milk
vegetable stock
butternut, peeled and chopped
broccoli, cut into florets
fish sauce (or ½ teaspoon salt)
sugar (optional)
coriander
mung bean sprouts
red chilli, sliced (optional)
spring onion, sliced
rice noodles

METHOD

Prepare all your ingredients.

Bring a large saucepan with salted water to a rapid boil. Add the noodles, give it a good stir, bring the water back to the boil, cover and remove from the heat.

Meanwhile, heat a large saucepan over medium heat. Add the oil and fry the onion until soft. Add the ginger and garlic; stir-fry for 2 minutes. Add the red curry paste and stir-fry for another minute. Add the coconut milk and vegetable stock and bring to the boil. Once boiling, add the pumpkin and cook for 10 minutes or until just tender.

Add the broccoli and cook for 5 minutes or until just becoming tender.  Just before serving, add the fish sauce/salt.  Taste and add the sugar (if needed). 

Ladle the soup into bowls and then add in the noodles.  Scatter with coriander, mung bean sprouts, chilli and spring onion.

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