Chicken and Pumpkin Laksa

Preparation Time 30 minutes
Cooking Time 25 minutes
Standing/Marinating 0 minutes
Serves 4 portions
chicken and pumpkin laksa
Main Ingredients
100g rice noodle sticks 50g/¼ cup unsalted peanuts, toasted and chopped 
15ml/1 Tbsp peanut oil Coriander leaves, to garnish
250g butternut, cut into 1 cm squares 1 lime, cut into squares
800ml/2 cans coconut milk Paste
600g chicken breast fillet, cut into cubes 2 bird’s eye chillies or Thai red chillies
30ml/2 Tbsp lime juice 2 stems lemon grass
15ml/1 Tbsp fish sauce 1 medium red onions, peeled
100g bean sprouts 3-4cm fresh ginger root, chopped
30g torn fresh basil 5ml/1 tsp ground Turmeric
10g torn fresh mint


  1. Par-boil the butternut for 3 minutes in a pot of water to soften slightly.
  2. Meanwhile, place all the paste ingredients into a blender with 1 Tbsp water and blend well.
  3. Soak the noodles in boiling water for 15-20 minutes and drain.
  4. Heat the oil in a wok and swirl to coat. Add the paste and stir over low heat for 5 minutes, until aromatic.
  5. Add the butternut and coconut milk and simmer for 5 minutes. Add the chicken and simmer for 10 minutes.
  6. Stir in lime juice and fish sauce.
  7. Divide the noodles into four deep bowls and ladle on the soup.
  8. Garnish with bean sprouts, basil, mint, peanuts and lime.
  9. Serve hot with lime wedges.