Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 2 long red chillies, sliced
- 2 cup fresh coriander leaves
- 1/2 butternut pumpkin, sliced
- 1 bunch broccolini, chopped
- 1 lime (to serve)
- 500milliliter chicken stock
- 180grams rice stick noodles
- 230grams laksa paste
- 270milliliter coconut cream
- 1tablespoons vegetable oil
Method
Step 1 of 3
Place noodles in a large bowl and cover with boiling water. Stand for 10 minutes or until soft. Drain.
Step 2 of 3
Heat oil in a large deep frying pan, over high heat, add laksa paste and cook, stirring for 1 minute. Add stock, coconut cream and simmer. Add the pumpkin, and bring up to the boil then cook for 5 minutes or until tender. Add the broccolini and cook for a further 1 minute or until tender.
Step 3 of 3
Divide the noodles between bowls and spoon the soup over. Top with chilli and coriander and serve with fresh lime. Tip 1: You could add a little extra crunch to this dish by adding a handful of roasted peanuts or cashew nuts. Tip 2: Laksa can be made with any protein you like so add diced chicken or peeled green prawns. Tip 3: Add baby corn, snow peas and capsicum for extra vegetables.
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