Rukmini Iyer Butternut Squash Laksa

thehappyfoodie.co.uk

Cathy

subheading: For the paste:

2 banana shallots

2 inches ginger, peeled

2 cloves garlic, peeled

1 inch turmeric, peeled (or 1 teaspoon ground turmeric)

1 stick lemongrass, tough outer leaves removed, then roughly chopped

2 fresh red chillies

1 tsp coriander seeds

1 tbsp neutral or olive oil

500g butternut squash, peeled and cut into 1 ½cm wedges

500ml boiling vegetable stock (gluten-free, if required)

1 x 400ml tin coconut milk

1 tbsp soft light brown sugar

15g fresh coriander

15g fresh mint

1 courgette, grated

200g rice vermicelli noodles

1 tbsp soy sauce (gluten-free, if required, or tamari), plus extra as needed

2 limes, zest and juice, plus extra as needed

1 red chilli, thinly sliced

Directions at thehappyfoodie.co.uk

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