Chicken & Pumpkin Laksa
Recipe: #30809
October 28, 2018
Categories: Chicken, Pumpkin Asian, No Eggs, Non-Dairy, Boneless Pieces, Chicken Dinner, more
"From one of our national supermarkets and their free monthly magazine August 2018."
Ingredients
Nutritional
- Serving Size: 1 (759.6 g)
- Calories 1123.9
- Total Fat - 65.3 g
- Saturated Fat - 29.6 g
- Cholesterol - 152.8 mg
- Sodium - 912.4 mg
- Total Carbohydrate - 95.3 g
- Dietary Fiber - 7 g
- Sugars - 32.5 g
- Protein - 44.5 g
- Calcium - 174 mg
- Iron - 6.2 mg
- Vitamin C - 18 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Heat a large, deep saucepan over medium-high heat and add the laksa paste and ginger paste and cook, stirring for 1 minutes or until aromatic and add the stock and bring to a simmer and then add the chicken and pumpkin and reduce heat to medium-low and cook, stirring occasionally for 10 minutes or until chicken is cooked through and the pumpkin is tender.
Step 2
Meanwhile, place the noodles in a large heatproof bowl and cover with boiling water and set aside for 5 minutes or until noodles soften and then drain well.
Step 3
Add the coconut milk and choy sum to the stock mixture and stir until the choy sum wilts and the mixture is heated through.
Step 4
Divide the noodles evenly among serving bowls and spoon over the laksa and sprinkle with bean sprouts and chilli, if using.
Step 5
TIP - For a fast twist, swap the thigh fillets for shredded roast chicken - just add it to the bowls with the noodles.
Tips
No special items needed.