Victoria's Kitchen

Thai Coconut Laksa with Squash & Asparagus

We went to the bookstore today, and I had the chance to go through a whole bunch of cookbooks; take them to the other side of the store and sit in a corner on the floor and filter through all the recipes. 

This bookstore is horrendously overpriced *ahem* Waterstones, but I did snap a picture of this one recipe from a Jamie Oliver cookbook, and we decided to try it out tonight to help  us decide if we want to buy the book later. 

It’s a YES! 

Although the one disclaimer is that this absolutely did not take 15 minutes. I was slow… but even so- it took about an hour. 

Thai Coconut Laksa with Squash & Asparagus
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  1. Bouillon
  2. 1 Butternut squash neck or chunk of pumpkin
  3. 2 cloves of garlic
  4. 1 thumb sized piece of ginger
  5. 1 fresh red chile
  6. 1 teaspoon turmeric
  7. ½ bunch of spring onions
  8. 1 heaped teaspoon peanut butter
  9. 4 dried kaffir lime leaves
  10. bunch of coriander
  11. 1 tablespoon each: soy sauce, fish sauce, sesame oil
  12. 300g rice noodles
  13. 600g asparagus
  14. 1 400g tin of coconut milk
  15. 3 limes
  1. Put 800 ml of boiling water on the stove, with the bouillon cube.
  2. Trim the pumpkin or squash chunk, and grate the flesh. Add it into the water.
  3. In a food processor or with a hand blender, combine the peeled garlic, ginger, chilli, turmeric, trimmed spring onions, peanut butter, dried lime leaves, coriander stalks (save the leaves), sesame oil, soy sauce, and fish sauce. Blitz together until smooth.
  4. Add this mixture into the water, together with the noodles.
  5. Trim the asparagus and cut into pieces. Add to the pan, together with the coconut milk. As soon as it boils, taste, correct the seasoning with soy sauce and lime juice, and turn off the heat.
  6. Serve with fresh coriander leaves & lime wedges.
Adapted from 15 Minute Meals
Adapted from 15 Minute Meals
Victoria's Kitchen

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