Method
Before You Begin
Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.
Washing Instruction
Wash your hands and bean sprouts well. Rinse your basil thoroughly and drain on paper towel.
Gino's Tip
Laksa is a spicy noodle soup popular in the Peranakan cuisine of Southeast Asia. Laksa consists of thick wheat noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich and spicy curry coconut milk or on sour asam.
Step 1 - Roasted Butternut Laksa
Toss your butternut chunks in a large mixing bowl along with olive oil, salt and pepper.
Scatter onto an oven tray and pop into the oven for 18 minutes, until lightly browned and tender.
Heat a large casserole pan over med-high heat, add 3 quarter of you butternut (reserving your remaining butternut for serving) and rustically mash with a potato masher then proceed to add your vegetable stock, coconut milk, palm sugar, yellow Thai curry paste, fish sauce, lime leaves and water.
Bring to the boil and allow to simmer for 8-10 minutes and thinning with milk if need be. Taste and season with salt and pepper.
If you have a hand blender or blender you may proceed to remove your lime leaves and puree your laksa soup.
Once your laksa is done add your flaked smoked chicken.
Step 2 - Sprouted Pumpkin Seed Salad
Toast your pumpkin seeds in your oven on a small oven tray for 4-5 minutes.
Meanwhile toss your sliced chilli (at your discretion), basil leaves and bean sprouts in a medium mixing bowl.
Once your pumpkin seeds have toasted add them to your salad.
To Serve
Divide your noodle amongst your servings, top with your hot laksa and sprouted pumpkin seed salad, remaining roasted butternut and lemon wedges on the side.