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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