eCook Meal
CREAMY COCONUT LAKSA
with butternut, rice noodles & fresh lime
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
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Frequently Asked Questions
What is the preparation time for CREAMY COCONUT LAKSA?
The preparation time for CREAMY COCONUT LAKSA with butternut, rice noodles & fresh lime is between 25 and 45 minutes.
What is the total time required to make CREAMY COCONUT LAKSA with butternut, rice noodles & fresh lime?
The total time required to make CREAMY COCONUT LAKSA with butternut, rice noodles & fresh lime is between 30 and 50 minutes.
How many servings does CREAMY COCONUT LAKSA provide?
4 servings
What are the main ingredients in CREAMY COCONUT LAKSA?
Black Sesame Seeds, Butternut, Cashew Nut, Coconut Milk, Flat Rice Noodles, Fresh Coriander, Lime, Red Cabbage & Julienne Carrot Mix, Spinach, Spring Onion, Thai Red Curry Paste
What is the nutritional information of CREAMY COCONUT LAKSA?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare CREAMY COCONUT LAKSA?
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. 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. 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. 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. 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! 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.
What should be prepared from my kitchen to make CREAMY COCONUT LAKSA?
Black Sesame Seeds, Butternut, Cashew Nut, Coconut Milk, Flat Rice Noodles, Fresh Coriander, Lime, Red Cabbage & Julienne Carrot Mix, Spinach, Spring Onion, Thai Red Curry Paste
How many calories does CREAMY COCONUT LAKSA have?
calories
How much fat content does CREAMY COCONUT LAKSA have?
grams