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Green bean and squash laksa
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4.67 from 3 votes

Green bean and squash laksa

A delicious vegetarian twist on a classic Malaysian dish. Packed with flavor and easy to make too.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Fusion, Malaysian
Servings: 2
Calories: 674kcal
Author: Caroline's Cooking
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Ingredients

  • 10 oz butternut squash 280g, peeled weight
  • 4 oz green beans 110g, or up to 5oz/140g
  • 3 ½ oz noodles 100g, traditionally thin rice noodles but other thin noodles will work

For the spice paste

  • 1 lime zest ie from 1 lime
  • 5 sprigs cilantro coriander, including stems (thick ends removed)
  • 3 spring onions salad onions
  • 2 red chilies hot, or more or less to taste
  • ½ tbsp ginger approx 1in/2.5cm piece
  • 1 ½ tbsp lemongrass minced, about 1 stem
  • 1 tbsp sesame oil
  • 1 tsp ground coriander
  • ½ tsp turmeric

To finish

  • 1 tbsp vegetable oil
  • 1 cup coconut milk 240ml
  • 2 cups vegetable stock 480ml
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce omit for vegan/vegetarian option
  • 1 lime juice ie from 1 lime

Instructions

  • Dice the peeled and de-seeded squash in to bite-sized pieces and steam until tender to the knifepoint - around 10min but may vary depending on steamer/how densely packed etc.
  • Trim the ends of the beans and cut longer ones into shorter pieces and steam them as well - they will be quicker so it's best to do them separately, or you can boil them around 3-5min until just tender.
  • Cook the noodles according to the packet instructions and divide between two bowls.
  • Meanwhile prepare the spice paste - peel the ginger and cut into chunks, take the end of the chilies and remove seeds if you want it less hot, leave in if you want hotter, and roughly chop the cilantro and salad/spring onions then put all the paste ingredients (lime zest, cilantro, salad onions, chilies, ginger, lemongrass, sesame oil, ground coriander and turmeric) in a small food processor/blender and blend until a fairly smooth paste. A few lumps are fine.
  • Heat the oil in a wok or skillet/frying pan and fry the spice paste for a minute or two, stirring regularly. Add the coconut milk and stock and bring to a simmer. Add the soy sauce, fish sauce (if using) and lime juice as well as the squash and beans. Cook for a couple minutes to allow the flavors to mingle. Adjust the lime/soy to taste if needed.
  • Carefully divide the vegetables between the bowls and pour over the broth/sauce.

Nutrition

Calories: 674kcal | Carbohydrates: 76g | Protein: 14g | Fat: 39g | Saturated Fat: 28g | Sodium: 2187mg | Potassium: 1306mg | Fiber: 8g | Sugar: 12g | Vitamin A: 16940IU | Vitamin C: 123.3mg | Calcium: 150mg | Iron: 7.8mg