Butternut & sweet potato laksa

Name: Butternut & sweet potato laksa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 180 g pack dried rice noodles; 500 ml vegetable stock; 185 g jar Cooks’ Ingredients Laksa Paste; 350 g pack Cooks’ Ingredients Sweet Potato & Butternut Squash; 400 ml can Essential Coconut Milk; 160 g pack baby sugar snaps, sliced lengthways; 300 g pack beansprouts; 25 g pack coriander, leaves picked; 1 lime, cut into wedges, to serve

A soupy, creamy curry with a bright fragrant freshness; it’s easy to get hooked on laksa. A pack of frozen sweet potato and squash saves you valuable time. For a more punchy flavour to the sauce, use the whole jar.

4 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

180g pack dried rice noodles
500ml vegetable stock
½ x 185g jar Cooks’ Ingredients Laksa Paste
350g pack Cooks’ Ingredients Sweet Potato & Butternut Squash
400ml can Essential Coconut Milk
160g pack baby sugar snaps, sliced lengthways
300g pack beansprouts
¼ x 25g pack coriander, leaves picked
1 lime, cut into wedges, to serve

Place the noodles in a large, heatproof bowl. Cover with a kettleful of boiling water and set aside for 3 minutes until softened, then drain.
Meanwhile, place the stock and laksa paste into a large saucepan and bring to the boil. Add the sweet potato and squash, then simmer for 6-7 minutes, or until tender.
Add the coconut milk to the pan and return to a simmer. Stir in the sugar snaps and beansprouts and simmer for 2-3 minutes, until the sugar snaps are tender and the beansprouts piping hot. Taste the broth and season.
Divide the noodles between 4 large bowls, then ladle over the laksa vegetables and coconut broth. Scatter with coriander and serve with lime wedges for squeezing over.

Cook’s tip

To vary the vegetables in this recipe you could swap the beansprouts and sugar snap peas with a 400g pack of mushroom stir fry. If you have fish sauce in the cupboard, add a dash to season the broth instead of salt. You can also add a pinch of sugar to balance out the flavours at the end, and add the lime zest, if liked.

Typical values per serving when made using specific products in recipe