Chicken & Pumpkin Laksa

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.