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.

4

0m

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.