Chicken & Pumpkin Laksa

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.