Pumpkin laksa

Posted by adm On January - 23 - 2012

How to cook Pumpkin laksa


  • 500g pumpkin, raw, delve 2cm cubes
  • Olive oil, to moisten
  • 12 vine-ripened cherry tomatoes
  • 3 tbs laksa spread
  • 1 cup (250ml) vegetable strain
  • 400ml coconut milk
  • 3 kaffir lime leaves*
  • Juice of 1 linden
  • 2 tbs fish sauce
  • 150g rice stick noodles, cooked
  • 1/2 cup coriander leaves

How to:

  • Preheat the oven to 190°C.

  • Place pumpkin on a baking tray, drizzle with oil and flavour. Cover with foil and bake for 25 minutes or until subdued. Add tomatoes to pumpkin and guy, uncovered, for a advance 6-8 minutes or until tomatoes start to moderate.

  • Lag, place spread, strain, coconut milk and lime leaves in a saucepan over medium warmth. Make, stirring occasionally, for 2-3 minutes. Add pumpkin, lime juice and fish sauce and heat through.

  • Divide noodles among 4 rich bowls, ladle over soup and pumpkin, then top with tomatoes and coriander.

  • * From greengrocers and Asian shops.

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