Butternut Laksa Laksa is a popular spicy noodle soup in the Peranakan cuisine, which is a com- bination of Chinese and Malay cuisine. This spicy noodle broth is perfect and makes a healthy and warming dish as the weather starts to cool. Ingredients Dried Chilli Flakes Butternut Squash Ginger Vegetable Stock Garlic Coconut Milk Fresh Red Chilli Thai Red Curry Paste Beansprouts Rice Vermicelli Lime Brown Sugar Snow Peas Lemongrass Pantry Items Olive Oil. Salt and Pepper. Recipe #251 Livefreshr Cookline 0 Preheat the oven to 180C. Bring two pans of water to the 0.5 boil, add stock to one and mix until dissolved.. Zest and juice the lime, 1.5 reserving the correct amount of lime juice. Finely chop the lemongrass, 2 garlic and ginger. Slice the butternut squash into 4 slices, leaving the skin intact. Place the butternut squash on a baking tray, drizzle with olive oil, 5 season with salt, pepper and dried chilli flakes. In a wok, stirfry the curry paste, 7.5 garlic, ginger and lemongrass over medium heat for 1 minute. Stir in the coconut milk and stock, 8.5 and bring to a simmer. Remove the boiling water from the 10 heat, add the rice vermicelli, cover and set aside. Add the snow peas and continue to 11 simmer. When the vermicelli are cooked, Estimated Number of Minutes 13 drain, and then add to the pan. 13.5 Stir in the sugar, zest and lime juice. Remove the roasted butternut 14.5 squash from the oven. Season with salt and pepper to taste 15.5 and ladle into serving bowls. Garnish with beansprouts and fresh 17 red chillis as desired..