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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: South East Asian
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 g butternut squash
  • 3 shallots
  • 200 g good quality laksa paste
  • 4 boneless chicken thighs
  • 400 ml light coconut milk
  • 300 ml chicken stock
  • 150 g asparagus spears
  • 120 g fine dried egg noodle
  • Garnish:1 handful coriander leaves
  • A squeeze of fresh lime juice

Method
 

  1. Thinly slice the chicken; finely slice the shallots; peel the squash & cut into 1cm cubes.
  2. 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.
  3. Add the Laksa paste and the chicken. Stir fry well to coat all over for 3 minutes.
  4. 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.
  5. Add the asparagus and the noodles (and a little more boiling water if required) then simmer for 3 more minutes.
  6. Serve in deep bowls sprinkled with the garnish.