- 400gm boneless chicken sliced
- 1 teas Chinese five spice
- 1 cup reduced salt chicken stock
Laksa Paste
- 1 red chilli chopped
- 1 x 3 cm piece fresh ginger chopped
- 2 garlic cloves finely chopped
- 1 teas turmeric
- 4 shallots chopped
- 2 teas peanut paste
- 3-4 kaffer lime leaves sliced
- 1/4 cup chopped coriander
- 1 tab soy sauce
- 1 tab fish sauce
- 1 tab sesame oil
- 300gm green beans trimmed and halved
- 3 cups peeled diced pumpkin
- 1 x 270 ml can light coconut milk
- 300gm rice noodles
- Lime wedges to serve
- Coat chicken with Chinese five spice and season with cracked pepper (optional).
- Spray a frypan with some cooking oil and add chicken.
- Cook until golden brown and set chicken aside.
- Make Laksa paste while chicken is cooking.
- Place all ingredients in processor and blend until smooth.
- If too dry, add 1-2 teas water to make smooth paste.
- Place chicken stock and 3 cups water into large saucepan.
- Add paste to stock saucepan with green beans, pumpkin and coconut milk.
- Bring to boil and simmer for 5 mins.
- Add reserved spiced chicken and rice noodles. Heat for 5 mins
- Serve with lime wedges.