Super easy and pretty quick take on a noodle laksa which I whipped up in no time last night. You might even have all the ingredients in your pantry/fridge. I like to make my own sauces and pastes up so I know there is any nasty stuff or sugar in them. You would be surprised how bad packet sauces and pre made stuff is.
CHICKEN PUMPKIN LAKSA
Serves 4 – 40 minutes – GF DF P*
500gms chicken breast (or thigh) cut into small chunks
Packet of Rice noodles (instant) as per serving size for 4 and cooking directions
2 cans of coconut milk (400gms)
1 tsp turmeric ground
1 Tbs fish sauce
1 whole lime juiced
1 tsp coriander ground
1 tsp chili flakes or small fresh red chilis
1 Tbs garlic crushed or 3-4 cloves
2 tsp ginger crushed/paste
1 Tbs coconut oil
1 zucchini / courgette sliced
1/3 pumpkin diced in little cubes
5 mushrooms sliced
Heat oil in pot on a medium heat. Add spices, garlic, ginger and chili. careful not to burn it. Add coconut milks. Mix. Add chicken and pumpkin. Boil/simmer for 10 minutes. Add broccoli and mushrooms. Simmer for 5 minutes. Finally add broccoli and courgette. Simmer for another 5 or until pumpkin is cooked.
Place rice noodle in glass bowl. Add boiling water. Cover with plate for 5 minutes until cooked. Drain and serve.
Fill the bowls with the laksa to cover the noodles. Top with cashews, fresh coriander and chili flakes. ENJOY
*photo source pinterest