Butternut Squash Laksa
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This butternut squash laksa is one of my favorite weeknight dinners because it comes together in just about an hour and tastes like you've spent all day cooking. The creamy coconut broth gets its vibrant flavor from red curry paste and aromatic lemongrass, while the roasted squash adds natural sweetness and heartiness to the bowl. I love that butternut squash is packed with beta carotene, which is great for your immune system, and the best part is how budget friendly this dish really is. Most of these ingredients are pantry staples, so you're not spending a fortune to feel like you're dining at a proper Thai restaurant. It's the kind of comforting, nourishing meal that makes you feel good inside and out.
Ella x
Ingredients
- 600 gbutternut squash(peeled, cubed)
- 400 mlcoconut milk
- 600 mlvegetable stock
- 3 tablespoonsred curry paste
- 2lemongrass stalks(bruised)
- 3garlic cloves(minced)
- 15 gfresh ginger(grated)
- 2 tablespoonslime juice
- 1 tablespoonfish sauce
- 200 gbok choy(chopped)
- 200 grice noodles
- 2 tablespoonsvegetable oil
- 10 gfresh thai basil(for garnish)
Detail level
Instructions
- 1
Heat oil in a large pot and sauté minced garlic and ginger for 1 minute until fragrant.
Tip: Don't let the garlic burn, keep the heat at medium.
- 2
Stir in the red curry paste and cook for 2 minutes, stirring constantly to release the spice flavours.
Tip: The paste will darken slightly and become more aromatic when ready.
- 3
Add the cubed butternut squash and stir to coat with the curry mixture. Cook for 3 minutes.
Tip: This initial roasting of the squash in the curry paste deepens its flavour.
- 4
Pour in the vegetable stock and coconut milk, add the bruised lemongrass stalks, and bring to a gentle simmer.
Tip: The lemongrass will infuse the entire broth with its citrusy note.
- 5
Simmer for 20 minutes until the butternut squash is completely tender and breaks easily with a fork.
Tip: Test with a knife to ensure it's fully cooked.
- 6
Remove the lemongrass stalks, then stir in the fish sauce and lime juice. Taste and adjust seasoning as needed.
Tip: These final flavourings brighten the rich curry and add depth.
- 7
Add the chopped bok choy and simmer for 2-3 minutes until just wilted but still crisp.
Tip: Add the greens last to maintain their colour and texture.
- 8
While the curry finishes cooking, prepare the rice noodles according to package directions. Drain and divide among serving bowls.
Tip: Thin rice noodles cook very quickly, usually in 4-5 minutes.
- 9
Ladle the hot laksa over the noodles and garnish generously with fresh Thai basil. Serve immediately with lime wedges on the side.
Tip: The fresh basil adds a bright, aromatic finish that completes the dish.
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