This variation on a Malaysian laksa sees the spicy soup and noodle dish enhanced with chunks of pumpkin that absorb the flavours and deliver impact.
Serves 2
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
120g laksa paste*
2 tsps ginger paste
500ml chicken stock
220g boneless, skinless chicken thigh fillets, roughly chopped
250g butternut pumpkin, diced
2 nests/300g of noodles**
200ml light coconut milk
1 bunch boky choy, roughly chopped
a handful of bean sprouts
* I use Ayam Malaysian laksa soup paste, medium heat, which gives a good kick
** I use Obento Ramen Noodles
Method
Put the laksa paste and ginger in a large saucepan and heat over medium-high heat for one minute or until the aromas are released. Add the stock and bring it to a simmer.
Add the chicken and pumpkin. Put the saucepan lid on and reduce the heat to maintain a low simmer. Cook for 15 minutes until the chicken is cooked through and the pumpkin is tender when prodded with a fork.
If the noodles are dry, follow the package instructions to rehydrate and cook them. If they are wet, cover them with boiling water for 2 minutes or so to soften.
Remove the lid on the saucepan and increase the heat again. Add the coconut milk and stir it in, then add the bok choy and give it a few minutes to wilt.
Divide the noodles between two deep bowls. Ladle the laksa into the bowl and top with the bean sprouts. If you like a lot of heat, garnish with sliced chilli.
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