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

broccoli chopped

METHOD;

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

K x

*photo source pinterest