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Prawn, butternut squash and ginger laksa
Ingredients
- Ingredients
- 1/4 small butternut squash
- rapeseed oil – a little
- 200ml coconut milk – reduced fat is fine
- 200ml water
- pinch of vegetable stock (optional)
- 1 tbsp ginger, grated
- salt and pepper to taste
- green leaves of 3 spring onions, chopped into rings
- 100g water chestnuts
- 150g raw prawns
- ½ lime – juice and zest
- 1 head of pak choi, sliced
- 1 tbsp chopped coriander
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