Butternut Squash, Ginger and Coconut Laksa with Prawn, Chicken or Tofu

Method

1. Peel the squash and cut the flesh into small dice, roughly 2 cm square.
2. Warm a little oil in a large saucepan, add the cubes of squash and cook until lightly browned.
3. Pour in the coconut milk, water and pinch of stock if using and bring to the boil.
4. Reduce the broth to a simmer and add the grated ginger and spring onion leaves.
5. Continue cooking gently until the squash is tender.
6. Add raw tiger prawns, chicken or tofu followed by the sliced pak choi and cook briskly for 5 minutes.
7. Finish the laksa by adding the lime zest and juice followed by the chopped coriander.
8. Adjust seasoning and serve in bowls with steamed rice. 

NB 30g butternut squash is low in Polyolmanitol and Oligos – GOS and should be tolerated by most people with IBS. A 60g serving contains a moderate amount of these components. Also be aware many stock cubes and powders contain onion or garlic powder. Soy sauce may be used as an alternative.