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.