How to make chicken & pumpkin laksa

Master how to make a delicious chicken and pumpkin laksa (RECIPE BELOW). Tasty, comforting and on the table in just 15 minutes, this version is sure to become a family favourite. As for whether to add spice or not? That’s entirely up to you.
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Chicken & Pumpkin Laksa
Serves: 4 Prep & cooking: 15 mins
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)
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 chicken is cooked through and the pumpkin is tender.
2. Meanwhile, place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 mins or until noodles soften. Drain well.
3. Add the coconut milk and choy sum to the stock mixture. Stir until the choy sum wilts and the mixture is heated through.

4. Divide the noodles evenly among serving bowls. Spoon over the laksa and sprinkle with bean sprouts and chilli, if using.
Serve with: coriander leaves and lime wedges.
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