Laksa is a rich, Southeast Asian noodle soup with a spicy coconut milk base. Indulge in a smooth spinach and butternut curry sauce, with the crunchy contrast of carrot, cabbage, sesame seeds, and cashews.
CREAMY COCONUT LAKSA
CREAMY COCONUT LAKSA
with butternut, rice noodles & fresh lime
Hands on Time: 25 - 45 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Black Sesame Seeds
- Butternut Chunks
- Cashew Nuts
- Coconut Milk
- Flat Rice Noodles
- Fresh Coriander
- Lime
- Shredded Red Cabbage & Carrot Mix
- Spinach
- Spring Onion
- Thai Red Curry Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
TOASTY CASHEWS
Place the cashews in a pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
TIME TO RE-LAKSA
Return the pot to a medium heat with a drizzle of oil. When hot, fry half of the curry paste to taste (it’s spicy!) for about a minute, quickly breaking it up as it cooks. Add the butternut pieces and fry for 3-5 minutes, shifting frequently to coat. Pour in 250ml of water and bring to a gentle simmer. Allow to cook for 6-7 minutes until the butternut can be easily pierced with a knife, but isn’t fully cooked through.
FRESHEN UP
Place half of the cabbage and carrot mix in a bowl with the chopped coriander, sliced spring onion, and black sesame seeds. Toss together with some lime juice, lime zest, oil, and seasoning to taste.
FINISHING TOUCHES
Taste the laksa and mix in more curry paste to your preference. Stir through the coconut milk and rice noodles and bring back up to a simmer. Cook for 5-6 minutes until the noodles are al dente and the butternut is cooked through. At the halfway mark, stir in the shredded spinach and the rest of the cabbage and carrot mix. Simmer for the remaining time, stirring occasionally. Remove from the heat on completion and add some lime juice, lime zest, and seasoning to taste.
LUSCIOUS LAKSA
Serve up a delectable bowl of Thai red laksa and top with the colourful salad. Sprinkle over the toasted cashews and garnish with a lime wedge. Sublime, Chef!
Cashew Nuts - 10g
Thai Red Curry Paste - 15ml
Butternut Chunks - 150g
Shredded Red Cabbage & Carrot Mix - 75g
Spring Onion - 1
Black Sesame Seeds - 5ml
Lime - 1
Coconut Milk - 200ml
Flat Rice Noodles - 50g
Spinach - 100g
Fresh Coriander - 3g
BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
TOASTY CASHEWS
Place the cashews in a pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
TIME TO RE-LAKSA
Return the pot to a medium heat with a drizzle of oil. When hot, fry half of the curry paste to taste (it’s spicy!) for about a minute, quickly breaking it up as it cooks. Add the butternut pieces and fry for 4-6 minutes, shifting frequently to coat. Pour in 400ml of water and bring to a gentle simmer. Allow to cook for 7-8 minutes until the butternut can be easily pierced with a knife, but isn’t fully cooked through.
FRESHEN UP
Place half of the cabbage and carrot mix in a salad bowl with the chopped coriander, sliced spring onion, and black sesame seeds. Toss together with some lime juice, lime zest, oil, and seasoning to taste.
FINISHING TOUCHES
Taste the laksa and mix in more curry paste to your preference. Stir through the coconut milk and rice noodles and bring back up to a simmer. Cook for 5-6 minutes until the noodles are al dente and the butternut is cooked through. At the halfway mark, stir in the shredded spinach and the rest of the cabbage and carrot mix. Simmer for the remaining time, stirring occasionally. Remove from the heat on completion and add some lime juice, lime zest, and seasoning to taste.
LUSCIOUS LAKSA
Serve up a delectable bowl of Thai red laksa and top with the colourful salad. Sprinkle over the toasted cashews and garnish with a lime wedge. Sublime, Chef!
Cashew Nuts - 20g
Thai Red Curry Paste - 30ml
Butternut Chunks - 300g
Shredded Red Cabbage & Carrot Mix - 150g
Spring Onion - 2
Black Sesame Seeds - 10ml
Lime - 2
Coconut Milk - 400ml
Flat Rice Noodles - 100g
Spinach - 200g
Fresh Coriander - 5g
BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
TOASTY CASHEWS
Place the cashews in a pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
TIME TO RE-LAKSA
Return the pot to a medium heat with a drizzle of oil. When hot, fry half of the curry paste to taste (it’s spicy!) for about a minute, quickly breaking it up as it cooks. Add the butternut pieces and fry for 4-6 minutes, shifting frequently to coat. Pour in 400ml of water and bring to a gentle simmer. Allow to cook for 7-8 minutes until the butternut can be easily pierced with a knife, but isn’t fully cooked through.
FRESHEN UP
Place half of the cabbage and carrot mix in a salad bowl with the chopped coriander, sliced spring onion, and black sesame seeds. Toss together with some lime juice, lime zest, oil, and seasoning to taste.
FINISHING TOUCHES
Taste the laksa and mix in more curry paste to your preference. Stir through the coconut milk and rice noodles and bring back up to a simmer. Cook for 5-6 minutes until the noodles are al dente and the butternut is cooked through. At the halfway mark, stir in the shredded spinach and the rest of the cabbage and carrot mix. Simmer for the remaining time, stirring occasionally. Remove from the heat on completion and add some lime juice, lime zest, and seasoning to taste.
LUSCIOUS LAKSA
Serve up a delectable bowl of Thai red laksa and top with the colourful salad. Sprinkle over the toasted cashews and garnish with a lime wedge. Sublime, Chef!
Cashew Nuts - 20g
Thai Red Curry Paste - 30ml
Butternut Chunks - 300g
Shredded Red Cabbage & Carrot Mix - 150g
Spring Onion - 2
Black Sesame Seeds - 10ml
Lime - 2
Coconut Milk - 400ml
Flat Rice Noodles - 100g
Spinach - 200g
Fresh Coriander - 5g
BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
TOASTY CASHEWS
Place the cashews in a large pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
TIME TO RE-LAKSA
Return the pot to a medium heat with a drizzle of oil. When hot, fry half of the curry paste to taste (it’s spicy!) for about a minute, quickly breaking it up as it cooks. Add the butternut pieces and fry for 5-7 minutes, shifting frequently to coat. Pour in 600ml of water and bring to a gentle simmer. Allow to cook for 8-10 minutes until the butternut can be easily pierced with a knife, but isn’t fully cooked through.
FRESHEN UP
Place half of the cabbage and carrot mix in a salad bowl with the chopped coriander, sliced spring onion, and black sesame seeds. Toss together with some lime juice, lime zest, oil, and seasoning to taste.
FINISHING TOUCHES
Taste the laksa and mix in more curry paste to your preference. Stir through the coconut milk and rice noodles and bring back up to a simmer. Cook for 6-7 minutes until the noodles are al dente and the butternut is cooked through. At the halfway mark, stir in the shredded spinach and the rest of the cabbage and carrot mix. Simmer for the remaining time, stirring occasionally. Remove from the heat on completion and add some lime juice, lime zest, and seasoning to taste.
LUSCIOUS LAKSA
Serve up a delectable bowl of Thai red laksa and top with the colourful salad. Sprinkle over the toasted cashews and garnish with a lime wedge. Sublime, Chef!
Cashew Nuts - 40g
Thai Red Curry Paste - 60ml
Butternut Chunks - 600g
Shredded Red Cabbage & Carrot Mix - 300g
Spring Onion - 3
Black Sesame Seeds - 20ml
Lime - 3
Coconut Milk - 800ml
Flat Rice Noodles - 200g
Spinach - 400g
Fresh Coriander - 10g
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