Chicken & Pumpkin Laksa

6
Servings
15m
Prep Time
80m
Cook Time
1h 35m
Ready In


"This is a recipe from one of our national supermarkets monthly magazine. For this recipe they made their own paste and I have posted the recipe separately #recipe23917."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (641 g)
  • Calories 865.8
  • Total Fat - 28.8 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 922.5 mg
  • Sodium - 907.2 mg
  • Total Carbohydrate - 74.9 g
  • Dietary Fiber - 5.4 g
  • Sugars - 25.4 g
  • Protein - 77 g
  • Calcium - 229.5 mg
  • Iron - 11.7 mg
  • Vitamin C - 39.6 mg
  • Thiamin - 0.2 mg

Step 1

Heat a large heavy pot over medium-high heat and add the oil and laksa paste and sauté for 8 to 10 minutes or until mixture is fragrant and caramelising on the base of the post and whisk in 2 1/2 cups (625ml) of water, coconut milk and 1 tablespoon fish sauce and bring to a simmer and then add the whole chicken, breast side up and lime leave, if desired and cover and simmer for 50-55 minutes or until chicken is cooked through.

Step 2

Carefully transfer chicken to a large plate and set aside for 10 minutes to cool.

Step 3

Remove chicken meat from bones, discarding sin, bones and cartilage, and coarsely shred the meat.

Step 4

Meanwhile, strain the poaching liquid through a fine mesh sieve, pressing as much liquid through as possible and return the poaching liquid to the pot and bring to a simmer and then add the pumpkin and simmer for 10 minutes or until pumpkin is tender and add the chicken meat to pot for 5 minutes or until heated through and season laksa with remaining fish sauce and salt.

Step 5

Divide cooked noodles among bowls and ladle over laksa and serve with chilli, coriander and lime wedges.

Step 6

I've found the best way to cook vermicelli rice noodles is to put into a bowl and cover with boiling water and then gently separate and then drain.

Tips & Variations


No special items needed.

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