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King prawn & butternut laksa

King prawn & butternut laksa

A spicy soup inspired by Malaysia

  • Preparation: 25 mins
  • Cooking: 75 mins
  • Serves: 4

What you need:

  • 1 butternut squash, peeled and cubed
  • 4 tbs Kikkoman soy sauce
  • 1 thumb sized piece ginger
  • 1 red chilli, deseeded
  • 3 cloves garlic
  • 1 onion, roughly chopped
  • 1 tbs brown sugar
  • 1 tin coconut milk
  • 1 pint vegetable stock
  • 400g vermicelli rice noodles
  • 400g raw king prawns, shelled
  • 100g bean sprouts
  • juice 1 lime
  • 3 tbs fresh coriander
  • 30g peanuts

What you do:

  1. Place the butternut cubes onto a baking tray, drizzle with 1 tbs Kikkoman Soy Sauce, oil and roast in a pre heated oven set at 180c for around 1 hour.
  2. Place the ginger, chilli, garlic, onion and sugar into a small blender and blitz to make a paste. Fry the paste in some vegetable oil for 2-3 mins over a medium heat. Add the coconut milk and stock and bring to the boil, reduce the heat to a simmer.
  3. Meanwhile cook the noodles by placing them in boiling water along with 1 tbs Kikkoman Soy Sauce, turn off the heat and leave to stand for 5 mins, drain and divide between 4 bowls.
  4. Add the prawns to the liquor, along with the butternut squash, and cook the prawns until they turn pink, this should take around 3 mins. Then add the bean sprouts and season with 2 tbs Kikkoman Soy Sauce and lime juice to taste. Ladle on top of the noodles then garnish with fresh coriander and peanuts. Serve with a lime wedge

Cook's tip:

Adjust the amount of chilli to suit your taste

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Kikkoman

Kikkoman

Kikkoman's world famous naturally brewed soy sauce is still made to the same traditional recipe created in Japan 300 years ago using just soybeans, wheat, salt and water to bring out the flavour of your dishes.

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