King prawn and butternut laksa


King prawn and butternut laksa

A spicy soup recipe with rice noodles, king prawns and butternut squash, by Dean Edwards

  • Serves4
  • Preparation Time25 mins
  • Cooking Time1 hour 15 mins

Nutrition per serving

  • Energy587 Kcals
  • Sugars16.7g
  • Fat5.6g
  • Saturated Fat1g
  • Salt5.4g

Ingredients

  • 1 butternut squash, peeled and cubed
  • 4tbs Kikkoman soy sauce
  • 1 thumb sized piece ginger
  • 1 red chilli, deseeded
  • 3 cloves garlic
  • 1 onion, roughly chopped
  • 1 tbs brown sugar
  • 1 tin coconut milk
  • 1 pint vegetable stock
  • 400g vermicelli rice noodles
  • 400g raw kingprawns, shelled
  • 100g bean sprouts
  • Juice 1 lime
  • 3 tbs fresh coriander
  • 30g peanuts

Method

Place the butternut cubes onto a baking tray, drizzle with 1tbs Kikkoman Soy Sauce, oil and roast in a pre heated oven set at 180°c for around 1 hour.

Place the ginger, chilli, garlic, onion and sugar into a small blender and blitz to make a paste. Fry the paste in some vegetable oil for 2-3 mins over a medium heat. Add the coconut milk and stock and bring to the boil, reduce the heat to a simmer.

Meanwhile cook the noodles by placing them in boiling water along with 1 tbs Kikkoman Soy Sauce, turn off the heat and leave to stand for 5 mins, drain and divide between 4 bowls.

Add the prawns to the liquor, along with the butternut squash, and cook the prawns until they turn pink, this should take around 3 mins. Then add the bean sprouts and season with 2tbs Kikkoman Soy Sauce and lime juice to taste. Ladle on top of the noodles then garnish with fresh coriander and peanuts. Serve with a lime wedge.