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Butternut squash, ginger and coconut laksa with prawn, chicken or tofu

This dish is delicious and satisfying. Its flavour comes from an aromatic mix of herbs and spices including soothing ginger and coriander. It is a versatile dish and can be easily adapted for meat and fish eaters or vegetarians. 

Method (serves 2)

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


Print this recipe


  • ½ Small butternut squash
  • Rapeseed oil – a little
  • 200ml Coconut milk – reduced fat is fine
  • 200ml Water
  • Pinch of vegetable stock (optional)
  • 3 tbsp Ginger, grated
  • Salt and pepper to taste
  • Green leaves of 3 spring onions, chopped into rings
  • 100g Water chestnuts
  • 150g Raw tiger prawns, or sliced chicken breast, or tofu cubes
  • ½ Lime – juice and zest
  • 1 Head of pak choi, sliced
  • 1 tbsp Chopped coriander


Prawn per portion (636g uncooked weight) (based on two people)

  • Energy: 249kcal
  • Protein: 19.6g
  • Carbohydrates: 38.3g
  • of which sugars: 23g
  • Fat: 3.2g
  • Fibre: 9g
  • Salt: 440g

Chicken per portion (based on two people)

  • Energy: 272Kcal
  • Protein: 24.4g
  • Carbohydrates: 38.3g
  • of which sugars: 23g
  • Fat: 3.6g
  • Fibre: 9g
  • Salt: 343mg

Tofu per portion (based on 2 people)

  • Energy: 247Kcal
  • Protein: 12.4g
  • Carbohydrates: 38.8g
  • of which sugars: 23.3g
  • Fat: 5.9g
  • Fibre: 9.0g
  • Salt  301mg 

Recipes devised by Dr. Joan Ransley, in conjunction with the IBS Network, for the Love Your Gut campaign. See

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