By: Admin

Region: Thai

Dish:Non Vegetarian - Soups

Servings: 4

Time to Prepare: 10 Mins

Ingredients

-230g jar laksa paste
-1 tbsp 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)

Directions

-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.

-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.

-Add the coconut milk and choy sum to the stock mixture. Stir until the choy sum wilts and the mixture is heated through.

-Divide the noodles evenly among serving bowls. Spoon over the laksa and sprinkle with bean sprouts and chilli , if using.

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