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Chicken & pumpkin Laksa


  • Place the capsicum, oil and curry powder in a food processor and whiz up. Then transfer to a large pot and cook for about 3-4 mins until almost dry, regularly stirring. Add the chillies, onion and sambel. Toss well and cook for a few minutes. Then add the coconut cream, stock, lemongrass, pumpkin and chicken. Mix well and bring to the boil. Turn the heat down and simmer for about 15 mins. Add the fish sauce and lime juice. Mix well and taste for seasoning.
  • While the laksa is cooking, soak the noodles in boiling water for 3-4 mins. Drain well.
  • Place the noodles in individual large bowls and top with the beanshoots and peanuts. Spoon the soup into the bowls and serve with mint, coriander and spring onion sprinkled on top.


  • 1 large capsicum, seeded, cored & chopped
  • ¼ cup peanut oil
  • ½ tbsp curry powder
  • 3 small red chillies, finely chopped
  • 1 small red onion, finely chopped
  • 2 tspn sambel oelek
  • 375 ml coconut cream
  • 1 litre chicken stock
  • 1 lemongrass stalk, cleaned & cut into lengths
  • ½ butternut pumpkin, cubed
  • 2-3 skinless chicken breasts, cubed
  • a good splash of Asian fish sauce
  • juice of 1½ limes
  • 1 packet rice stick noodles
  • a good handful of beanshoots
  • ½ cup roasted raw peanuts
  • a small handful of torn mint & coriander leaves
  • 2 spring (green) onions, sliced on the diagonal

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm