Squash laksa soup

Method Preheat oven to 180 ° C/350 ° F / Gas 4 After 8 slices or chunks (on the skin) zucchini, cut into deseed, half and put it in a roasting tray.

Dried peppers and a pinch of salt in a mortar until the Bash. Zucchini with olive oil and bake for 40 minutes, sprinkle with drizzle on.

 Thin chops or buzz pepper in a food processor, garlic, ginger and coriander stalks. Sesame oil to a thin paste, lemon juice, taste and add the fish sauce and buzz. Heat a large skillet or wok. Pour 2 tablespoons of olive oil and quickly edin.Hindistan extra dough for a minute before adding the coconut milk and cook until the chicken broth. Turn down the heat and simmer for 15 minutes. Taste - fish sauce, lemon juice, or you may need to add a bit of salt and pepper.

 Divide among 4 bowls, then cook for a few minutes, add the noodles to the soup. Two pieces of pumpkin on the break. If desired, top with sliced ​​red pepper and butter.

 Ingredients

1 butternut squash 1 dried red chilli sea salt freshly ground black pepper olive oil 2-3 fresh red chillies, deseeded 3 cloves garlic 1 thumb-sized piece fresh ginger, peeled 1 large bunch fresh coriander, leaves picked, stalks reserved 1 tablespoon sesame oil 2 limes, zested and halved 2 tablespoons fish sauce 800 ml unsweetened light coconut milk 300 ml organic chicken stock 200 g rice noodles 1 red chilli, deseeded and sliced, optional cress, to serve, optional