| | Chicken and pumpkin laksa
Chicken and pumpkin laksa
Chicken and pumpkin laksa 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Heat a large heavy pot over medium-high heat. Add the oil and laksa paste and saute for 8-10 mins or until the mixture is fragrant and caramelising on the base of the pot. Whisk in 2 1/2 cups (625ml) of water, coconut milk and 1 tablespoon fish sauce. Bring to a simmer. Add the whole chicken, breast-side up, and lime leaves, if desired. Cover and simmer for 50-55 mins or until chicken is cooked through.
  2. Carefully transfer chicken to a large plate. Set aside for 10 mins to cool. Remove chicken meat from bones, discarding skin, bones and cartilage, and coarsely shred the meat.
  3. Meanwhile, strain the poaching liquid through a fine-mesh sieve, pressing as much liquid through as possible. Discard solids. Return the poaching liquid to the pot and bring to a simmer. Add pumpkin and simmer for 10 mins or until pumpkin is tender. Add chicken meat to pot for 5 mins or until heated through. Season laksa with remaining fish sauce and salt.
  4. Divide noodles among bowls. Ladle over laksa and serve with chilli, coriander and lime wedges.
Time for preparing:
70 min.


  • 1 tablespoon canola oil
  • 1 quantity Laksa Paste ?(see notes below)
  • 2 x 400ml cans coconut milk
  • 2 tablespoons fish sauce, divided
  • 2.3kg Coles RSPCA Approved Whole Extra Large Chicken
  • 4 kaffir lime leaves (optional)
  • 1/4 butternut pumpkin (about 350g), peeled, cut into 2.5cm chunks
  • 200g thin vermicelli rice noodles, cooked
  • 1 long red chilli, sliced
  • 1/2 cup fresh coriander leaves
  • Lime wedges, to serve