Thai Style Chicken and Pumpkin Laksa
Servings
2people
Servings
2people
Ingredients
  • 1tbsp laksa pastestore-bought
  • 80grams wide rice noodles
  • 2tsp sesame oil
  • 1.5cups pumpkinpeeled and cubed
  • 200mls reduced fat coconut milk
  • 1cup liquid vegetable stocksalt reduced
  • 200grams chicken breast fillets
  • 2tsp lime juice
  • 1cup bean sprouts
  • 2tbsp chopped fresh basil leaves
  • 2tbsp chopped mint leaves
Instructions
  1. Cook the noodles as per pack instructions, drain and set aside.
  2. Heat sesame oil in non-stick fry pan or wok and add the laksa paste, stirring over low heat for 30 seconds.
  3. Add the pumpkin, coconut milk and stock, and simmer for 10 minutes. Thinly slice the chicken, add to the pan and simmer for a further 2 minutes (or until cooked through). Stir through lime juice.
  4. Place noodles in a soup bowl, pour laksa over the top. Top laksa with bean sprouts, basil and mint leaves to serve.
Recipe Notes

407 calories per serve.

week 3 meal plan

For more delicious, healthy and family friendly meals check out our 28 Day Weight Loss Challenge.

Print Recipe
Thai Style Chicken and Pumpkin Laksa
Thai Style Chicken and Pumpkin Laksa
Course Main Dish
Servings
people
Ingredients
  • 1 tbsp laksa paste store-bought
  • 80 grams wide rice noodles
  • 2 tsp sesame oil
  • 1.5 cups pumpkin peeled and cubed
  • 200 mls reduced fat coconut milk
  • 1 cup liquid vegetable stock salt reduced
  • 200 grams chicken breast fillets
  • 2 tsp lime juice
  • 1 cup bean sprouts
  • 2 tbsp chopped fresh basil leaves
  • 2 tbsp chopped mint leaves
Course Main Dish
Servings
people
Ingredients
  • 1 tbsp laksa paste store-bought
  • 80 grams wide rice noodles
  • 2 tsp sesame oil
  • 1.5 cups pumpkin peeled and cubed
  • 200 mls reduced fat coconut milk
  • 1 cup liquid vegetable stock salt reduced
  • 200 grams chicken breast fillets
  • 2 tsp lime juice
  • 1 cup bean sprouts
  • 2 tbsp chopped fresh basil leaves
  • 2 tbsp chopped mint leaves
Thai Style Chicken and Pumpkin Laksa
Instructions
  1. Cook the noodles as per pack instructions, drain and set aside.
  2. Heat sesame oil in non-stick fry pan or wok and add the laksa paste, stirring over low heat for 30 seconds.
  3. Add the pumpkin, coconut milk and stock, and simmer for 10 minutes. Thinly slice the chicken, add to the pan and simmer for a further 2 minutes (or until cooked through). Stir through lime juice.
  4. Place noodles in a soup bowl, pour laksa over the top. Top laksa with bean sprouts, basil and mint leaves to serve.
Recipe Notes

407 calories per serve.

week 3 meal plan

For more delicious, healthy and family friendly meals check out our 28 Day Weight Loss Challenge.