Roasted Pumpkin Laksa

Ok, so I’ve now become obsessed with finding and/or making the perfect laksa.  It is my new go to comfort food and I just can’t get enough.  I’ve eaten it out at 4 different restaurants in Manly and plan to try one in Sydney next week after my half-marathon.  This recipe combination is my favorite so far!  I tried laksa the paste made by Ayam  – Malaysian Laksa Paste – and was right on with both taste and spice (it has two chili peppers).  Laksa is very easy to make and can be on the table in 30-40 minutes depending on the meat or vegetables you add.

Roasted Pumpkin Laksa


Serves 4.

  • 2 tablespoons sunflower oil
  • 1 pound roasted pumpkin, sliced in 1 inch thickness
  • 1 jar Ayam Laksa Paste (185 grams)
  • 2 cups chicken stock
  • 1 cup (250 ml) coconut milk
  • 2 kaffir lime leaves, finely chopped
  • 1 tablespoon grated palm sugar (or brown sugar)
  • 1 tablespoon fish sauce
  • 1-2 tablespoons lime juice
  • 200 grams dried vermicelli rice noodles
  • 2 cups bok choy, washed and cut coarsely
  • 1/2 cup Thai basil
  • 1/2 cup cilantro
  • fried asian shallots, garnish
  • red chili, sliced, garnish
  1. Heat oven to 190c or 375f.
  2. Place pumpkin on rimmed baking sheet and coat with 2-3 tablespoons olive oil (or sesame oil). Roast covered with foil 30-40 minutes.
  3. Heat oil in wok.
  4. Add laksa paste and sauce about a minute until fragrant.
  5. Add chicken, stock, coconut milk and kaffir lime leaves. Bring to a boil, reduce heat and simmer for 15 minutes.
  6. Stir in sugar, fish sauce and lime juice. Simmer 5 minutes.
  7. Add pumpkin and bok choy, simmer 2 minutes more.
  8. Cook noodles according to package directions, drain and rinse.
  9. Divide noodles among the bowls, ladle laksa over noodles.
  10. Top with sprouts, basil, cilantro, dried shallots and red chili (if using).
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