Supper Club: Squash and green bean laksa

I cook the vegetables separately for this vegan Malaysian spicy coconut noodle soup and then add them just before serving so they don’t overcook. This laksa base will keep well in the fridge for a few days and also freezes well. – Sinéad.

Squash and green bean laksa
Serves 6, generously

Ingredients

• 6 shallots or two large white onions
• 4 red chillies approx. (depending on heat)
• 6 stalks of lemongrass
• 8 cloves of garlic
• 2 thumb-length pieces of fresh ginger
• handful of kefir lime leaves
• 3 tsp fine sea salt
• 3 tsp sugar
• 3 tins coconut milk
• tamari to taste
• lime juice to taste
• 600g rice noodles
• 1 butternut squash
• 1 packet of green beans
• small packet baby leaf spinach, washed

For the spice mix

• 3 tsp ground turmeric
• 3 tsp ground black pepper
• 7 tbsp coriander seeds
• 4 tbsp cumin seeds
• 4 star anise
• 2 cinnamon sticks
• 5 cardamom pods

To garnish

• 50g fresh coriander
• 1 bunch of scallions, thinly sliced
• 1-2 finely sliced red chillies
• lime wedges
• 1 pack bean sprouts, optional
• salted peanuts, chopped

Method 

1. To make the laksa base, blitz the onions/shallots, lemongrass, chillies, garlic and ginger in a blender until smooth – add water if needed.
2. Preheat a glug of sunflower oil in a medium pot and add your base and salt. Sweat over a low-medium heat until completely cooked, about 10-15 minutes.
3. Toast the whole spices in a dry pan over a medium heat. Grind in a pestle and mortar to a fine powder.
4. Add all the spices to the cooked base, stirring all the time. Cook for a few minutes, add a drop of water if needed.
5. Add the coconut milk, sugar, kaffir lime leaves and 300ml water. Cook on a low heat for 10-15 minutes.
6. Add lime juice, sugar and tamari to taste, and loosen with more water if needed.
7. Cook the rice noodles until soft but still chewy, then rinse in cold water.
8. While the base is cooking, peel and de-seed the squash and dice into bite-sized pieces. Place on a roasting tray and drizzle with sunflower oil and season. Roast at 190 degrees until just tender and getting caramelised around the edges, about 30 minutes.
9. Top and tail the beans. Bring a small pot of salted water to the boil, add the beans and cook for 4 minutes. Remove the beans and pop into a bowl of iced water.
10. To serve, add the squash, green beans and a couple of handfuls of spinach to the hot laksa base and let it cook for a minute. Taste to make sure it is seasoned to your liking.
11. Divide rice noodles between the bowls and ladle over the laksa. Top with the garnishes and enjoy.

This article originally appeared in the Summer 2024 issue of IMAGE Magazine.

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