Butternut & sweet potato laksa
Waitrose and Partners

Butternut & sweet potato laksa

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.

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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


2,077kJ/ 497kcals



Saturated Fat












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