Chicken & Pumpkin Laksa

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"From one of our national supermarkets and their free monthly magazine August 2018."

Original recipe yields 4 servings


  • 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 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 & Variations

No special items needed.