For the paste:

2 banana shallots

2 inches ginger, peeled

2 cloves garlic, peeled

1 inch turmeric, peeled (or 1 teaspoon ground turmeric)

1 stick lemongrass, tough outer leaves removed, then roughly chopped

2 fresh red chillies

1 tsp coriander seeds

1 tbsp neutral or olive oil

500g butternut squash, peeled and cut into 1 ½cm wedges

500ml boiling vegetable stock (gluten-free, if required)

1 x 400ml tin coconut milk

1 tbsp soft light brown sugar

15g fresh coriander

15g fresh mint

1 courgette, grated

200g rice vermicelli noodles

1 tbsp soy sauce (gluten-free, if required, or tamari), plus extra as needed

2 limes, zest and juice, plus extra as needed

1 red chilli, thinly sliced

1. First, make the paste. Combine all the ingredients in a high-speed blender and blitz to a thick paste – use a little of the coconut milk to help blend the paste if needed. Heat the oil in a large saucepan over a medium heat, then stir-fry the laksa paste for 4–5 minutes until aromatic. Add the squash, vegetable stock, coconut milk, sugar, half the coriander and mint, then simmer for 15–18 minutes until the squash is just softened. Once the squash is cooked, add the grated courgette to the pan along with the rice noodles and cook for a further 2 minutes. Add the soy sauce and lime zest and juice, then taste and adjust both as needed. Serve two portions hot, topped with half the remaining mint, coriander and sliced chilli. Divide the rest between two lunchboxes with the remaining herbs and chilli. NOTE: Increase the amount of stock if you’re looking for a lighter consistency.