Step 1

Fry the chicken Heat a little oil in a large pot over medium heat and gently fry the butternut squash for 2 mins.Add the LAKSA PASTE and the chicken. Mix well and stir-fry for 3 mins.

Step 2

Add the coconut milk Boil 300ml water in a kettle and then pour it into the pot. Add the CHICKEN STOCK and mix well. Then add the coconut milk, stir well and bring it to the boil, then reduce the heat to medium and let it simmer for 5-7 mins.

Step 3

Add the noodles Add the rice noodles, asparagus spears and MALAY GARNISH to the laksa and simmer for 3 more mins.

Step 4

Serve! Ladle your laksa into deep bowls and sprinkle with coriander (if using) and a squeeze of lime.