Prawn and butternut squash laksa

Serves 4

230g store-bought laksa paste
600g butternut squash, peeled, seeded and chopped
400ml tin coconut milk
800g large raw king prawns, peeled, tails intact
2 tbsp fish sauce
2 tbsp lime juice
200g flat thin rice noodles, cooked
160g bean sprouts
Handful coriander leaves
50g roasted salted peanuts, chopped

1 Place a large saucepan over high heat. Add the laksa paste and cook, stirring frequently, for 2 minutes or until fragrant.

2 Add the butternut squash, coconut milk and 750ml boiling water, cover with a lid and bring to the boil. Remove the lid, reduce the heat to medium, and cook for 5-6 minutes or until the squash is tender. Add the prawns, fish sauce and lime juice and cook for 2-3 minutes or until the prawns are just cooked through. Add the noodles and stir to warm through.