Chicken and Butternut Squash Laksa
Malayan food is far less well known than other South-East Asian cuisines – using Laksa paste (available in many supermarkets) makes it quick and easy to try it out. This Chicken and Butternut Squash Laksa is a simple example to give you a taste of how delicious Malaysian dishes can be.
Ingredients
Method
- Thinly slice the chicken; finely slice the shallots; peel the squash & cut into 1cm cubes.
- Heat a little oil over a medium heat in a large pot. Stir-fry the squash and shallots for a couple of minutes to soften.
- Add the Laksa paste and the chicken. Stir fry well to coat all over for 3 minutes.
- Gradually pour in the chicken stock followed by the coconut milk. Bring to the boil, stirring, then turn down the heat to simmer for 3 minutes.
- Add the asparagus and the noodles (and a little more boiling water if required) then simmer for 3 more minutes.
- Serve in deep bowls sprinkled with the garnish.