Roasted Butternut Laksa

with Beansprouts

  • Gluten Free
  • Spicy
  • Vegetarian
  • Asian
  • Low Calorie

Laksa is a popular spicy noodle soup in the Peranakan cuisine, which is a combination of Chinese and Malay cuisine. This spicy noodle broth is perfect and makes a healthy and warming dish as the weather starts to cool.

Nutrition Per Portion

  • 521 Calories | 
  • 61g Carbohydrates | 
  • 29.3g Fat | 
  • 7.9g Fibre | 
  • 10.5g Protein | 
  • 13.5g Sugar
  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Bring two pans of water to the boil, add stock to one and mix until dissolved..

  • 1.0 min

    Zest and juice the lime, reserving the correct amount of lime juice.

  • 2.0 min

    Finely chop the lemongrass, garlic and ginger.

  • 4.0 min

    Slice the butternut squash into slices, leaving the skin intact.

  • 5.0 min

    Julienne the snow peas and finely slice the fresh red chillies.

  • 6.5 min

    Place the butternut squash on a baking tray, drizzle with olive oil, season with salt, pepper and dried chilli flakes.

  • 7.5 min

    In a wok, stirfry the curry paste, garlic, ginger and lemongrass over medium heat for 1 minute.

  • 8.5 min

    Stir in the coconut milk and stock, and bring to a simmer.

  • 10.0 min

    Remove the boiling water from the heat, add the rice vermicelli, cover and set aside.

  • 11.0 min

    Add the snow peas and continue to simmer.

  • 13.0 min

    When the vermicelli are cooked, drain, and then add to the pan.

  • 13.5 min

    Stir in the sugar, zest and lime juice.

  • 14.0 min

    Remove the roasted butternut squash from the oven.

  • 14.5 min

    Remove the skin if desired and then stir into the laksa curry noodles.

  • 15.5 min

    Season with salt and pepper to taste and ladle into serving bowls.

  • 17.0 min

    Garnish with beansprouts and fresh red chillis as desired.

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  • Ingredients

    Dried Chilli Flakes,

    Ginger, finely chopped

    Garlic, finely chopped

    Fresh Red Chilli, thinly sliced


    Limes, juiced

    Brown Sugar

    Snow Peas, julienne

    Lemongrass, finely chopped

    Butternut Squash, sliced

    Vegetable Stock

    Coconut Milk

    Thai Red Curry Paste

    Olive Oil

    Rice Vermicelli

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