Pumpkin Laksa Noodle Soup

By Kathryn Bowers T2T Food Blogger
Pumpkin Laksa Noodle Soup by Kathryn Bowers T2T Food Blogger
Pumpkin Laksa Noodle Soup
An incredibly rich, fragrant, flavoured broth loaded pumpkin, trust me! 
This is an easy Laksa recipe because it’s made with a store bought Laksa paste which is spruced up to make a restaurant quality Laksa, with all the essential classic Laksa toppings.   
Serves 5 generous bowls
2 large chicken breasts, sliced 
1/2 cup laksa paste
2 cups Pumpkin, cubed-small 
400g can coconut milk 
1L chicken stock 
2 cups water 
1 1/2 tbsp oil
2 garlic cloves, minced
2 tps ginger, finely grated
1tbs sugar 
1 tbs Chillies paste, optional 
Noodles (your choice vermicelli, hokkien or rice)
2 limes, quartered 
Veggies of your choice (I had on hand beans, capsicum, mushrooms)
Heat oil in a large saucepan or small pot over medium heat. Add garlic and ginger, sauté for 1min, add chilli paste- cook for 1min.
Add laksa paste cook for 2 minutes, stirring constantly. 
Add the chicken stock, coconut milk, water, sugar, and pumpkin simmer for 45min. (if there are lumps of pumpkin, use a potato masher to help remove them) 
Bring to the soup to the boil, slowly add sliced chicken (keep stirring while you add), keep boiling for about 5 mins till chicken is cooked thoroughly, reduce heat to low till ready to serve.
Prepare noodles per packet directions. 
Divide noodles between bowls. Top with chicken and veggies.
Pour broth over chicken. Sprinkle with Garnishes you choose to use. 
Serve with lime wedge on the side.

1 comment

  • This recipe is so easy and my family love it! It really has become a favourite in our house. I sometimes serve it on rice (without the noodles) and always top it off with a generous amount of finger lime.


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