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Chicken and Pumpkin Laksa
Chicken and Pumpkin Laksa is a modern Fusion recipe for a classic Halloween soup (based on a Singaporean original) of pumpkin, rice noodles and chicken breasts cooked in coconut milk and stock flavoured with laksa paste that's served with chillies, beansprouts and herbs. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Chicken and Pumpkin Laksa.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : Spice RecipesHerb RecipesChicken RecipesFowl RecipesVegetable RecipesFusion RecipesFusion Recipes
A laksa is a traditional Malaysian/Singaporean
curry or soup. This recipe has been adapted to use traditional Hallowee'en ingredients and makes an excellent starter.
Ingredients:
500g peeled pumpkin, cut into 3cm cubes
250g thin rice noodles
1 tbsp groundnut oil
4 tbsp
laksa paste
750ml chicken stock
400ml
coconut milk
2 chicken breasts, skinned and cut into bite-sized pieces
1 red bell pepper, de-seeded and sliced
100g beansprouts
4
spring onions, finely sliced
60g
coriander leaves
60g mint leaves
2 tbsp peanuts, chopped
2 red chillies, sliced
4 lime wedges
salt and freshly-ground black pepper, to taste
Method:
Place the pumpkin pieces in a steamer and steam for about 12 minutes, or until tender. In the meantime, add the noodles to a bowl, cover with boiling water and set aside to soak for 10 minutes then drain and set aside.
Heat the oil in a wake over medium heat. Stir in the laksa paste and fry for about 1 minute then add the stock and stir to combine. Bring the mixture to a boil then stir in the coconut milk. Return to a boil, reduce to a simmer and cook for 2 minutes. Season the chicken pieces lightly then add to the coconut mix, along with the pumpkin and red bell pepper slices. Return to a simmer and cook for about 6 minutes, stirring frequently (until the chicken is tender and cooked through).
Remove the chicken from the wok then divide this and the noodles between four serving bowls. Top with the beansprouts, spring onions and herbs then spoon over the coconut milk sauce. Garnish with the peanuts, chilli slices and lime wedges then serve immediately.
Find more Recipes for Halloween Here.
