15-minute chicken and pumpkin laksa

Master how to make a delicious chicken and pumpkin laksa. Tasty, comforting and on the table in just 15 minutes, this version is sure to become a family favourite.

15-minute chicken and pumpkin laksa. First up, heat a large, deep saucepan over medium-high heat. Add the laksa paste and ginger. Stir for one minute or until aromatic. Add the stock to the saucepan and bring to a simmer. Add the chicken and pumpkin and reduce heat to medium low. Cook for 10 minutes or until the chicken is cooked through and the pumpkin is tender. While the chicken is cooking, prepare the noodles. Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside to soak for five minutes or until the noodles soften. Drain well. To finish the laksa, stir in the coconut milk and add the choy sum. It's ready to serve when the choy sum wilts and the mixture is heated through. Add some noodles to the base of each bowl and spoon over the laksa. Finish with more noodles, a sprinkle of bean sprouts, coriander and thinly sliced fresh chilli if you are using it. Delicious chicken laksa in just 15 minutes. Faster than takeaway.

Chicken laksa in a bowl with bean sprouts, chilli and coriander with lime wedges on the side
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Serves

4

Prep

0m

Cooking

15m

Ingredients

  • 230g jar laksa paste
  • 1 tbs ginger paste
  • 4 cups (1L) salt-reduced chicken stock
  • 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, coarsely chopped
  • 500g pkt Coles Australian Diced Butternut Pumpkin
  • 200g rice stick noodles
  • 400g can coconut milk
  • 1 bunch choy sum, trimmed, sliced
  • 1 cup (80g) bean sprouts
  • 1 long red chilli, thinly sliced (optional)

Method

STEP 1 

Heat a large, deep saucepan over medium-high heat. Add the laksa paste and ginger paste and cook, stirring, for 1 min or until aromatic. Add the stock and bring to a simmer. Add the chicken and pumpkin. Reduce heat to medium-low. Cook, stirring occasionally, for 10 mins or until the 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. Set aside for 5 mins or until the noodles soften. Drain well.

STEP 3 

Add the coconut milk and choy sum to the stock mixture. Stir until the choy sum wilts and the mixture is heated through.

STEP 4 

Divide the noodles evenly among serving bowls. Spoon over the laksa and sprinkle with bean sprouts and chilli, if using.

Dietary information

Gluten-free
Dairy-free
Egg-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.