500g (1lb 2oz) peeled pumpkin, cut into 3cm (1 1/4in) chunks 250g (9oz) thin rice noodles
1 tbsp groundnut or sunflower oil
4 tbsp laksa paste
750ml (1 1/4pints) chicken stock
400ml can of coconut milk
2 skinless chicken breasts, cut into bite-size pieces
1 red pepper, deseeded and sliced
100g (3 1/2oz) beansprouts
4 spring onions, finely sliced
Handful of coriander leaves
Handful of mint leaves
2tbsp chopped peanuts Red chillies, sliced
4 lime wedges
Steam the pumpkin chunks until tender. Place the rice noodles in a bowl and cover with boiling water. Leave to soak for 10 minutes. Drain and keep aside. Heat the oil in a wok over a medium heat. Add the laksa paste and fry for 1 minute. Stir in the stock, bring to the boil, then add the coconut milk. Return to the boil and simmer for 2 minutes. Season the chicken pieces with salt and add to the wok, along with the red pepper and pumpkin. Cook for 5-8 minutes, stirring. Divide the noodles and chicken between 4 bowls and top with the beansprouts, spring onion, and the coriander and mint leaves. Spoon the coconut soup over the top and garnish each bowl with chopped peanuts, red chilli slices and a lime wedge. Serve straight away.
