15-minute chicken and pumpkin laksa

15-minute chicken and pumpkin laksa

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For a hearty winter warmer try this 15-minute chicken and pumpkin laksa.

The ingredient of 15-minute chicken and pumpkin laksa

  1. 230g jar laksa paste
  2. 1 tablespoon ginger paste
  3. 4 cups (1L) salt-reduced chicken stock
  4. 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, coarsely chopped
  5. 500g pkt Coles Australian Diced Butternut Pumpkin
  6. 200g rice stick noodles
  7. 400g can coconut milk
  8. 1 bunch choy sum, trimmed, sliced
  9. 1 cup (80g) bean sprouts
  10. 1 long red chilli, thinly sliced (optional)

The instruction how to make 15-minute chicken and pumpkin laksa

  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.

Nutritions of 15-minute chicken and pumpkin laksa

fatContent: 657.011 calories
saturatedFatContent: 28 grams fat
carbohydrateContent: 15 grams saturated fat
sugarContent: 59 grams carbohydrates
fibreContent: 13 grams sugar
proteinContent:
cholesterolContent: 36 grams protein
sodiumContent:

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