Pumpkin & Chicken Laksa
Over a year ago
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Ingredients
- 500g peeled pumpkin. cut into 3cm chunks
- 250g thin rice noodles
- 1tbsp sunflower oil
- 4tbsp laksa paste
- 750ml chicken stock
- 400ml can coconut milk
- 2 chicken breasts. cut into bite-size pieces
- 1 red pepper. deseeded and sliced
- 100g beansprouts
- 4 spring onions. chopped
- handful of coriander leaves
- 2tbsp chopped peanuts
- 2 red chillies. sliced
- 4 lime wedges
- handful mint leaves
Accompaniment
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Description
One of the tastiest soups - loads of lovely flavours and filling enough for lunch. Dedicated to my prisoners!
Method
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1
1. Steam the pumpkin chunks until tender. Place the rice noodles in a bowl and cover with boiling water. Leave to soak for 10 minutes. Drain and keep to one side.
2. Heat the oil in a wok over a medium heat. Add the laksa paste and fry for 1 minute (use curry paste if you can't get laksa). Stir in the stock, bring to the boil, then addd the coconut milk. Return to the boil and simmer for 2 minutes.
3. Season the chicken pieces with salt and add to the wok, along with the red pepper and pumpkin. Cook for 5-8 minutes, stirring.
4. Divide the noodles and chicken between 4 bowls and top with the beansprouts, spring onion, and the coriander and mint leaves. Spoon the coconut soup over the top and garnish each with the peanuts, sliced chilli and lime wedges.
Chef's Tips
This is filling enough for a lunch, with crusty bread or naan bread.
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