Time to make: 1 min
Total cost: $19.40 / $4.85 per serve
- 400g boneless, skinless chicken thighs
- 1 teaspoon Chinese five spice
- 1 cup reduced-salt chicken stock
- Laksa paste
- 1 red chilli, chopped
- 3cm piece fresh ginger, chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon turmeric
- 4 shallots, chopped
- 2 teaspoons natural peanut butter
- 3–4 kaffir lime leaves, sliced
- 1/4 cup chopped coriander
- 1 tablespoon reduced-salt soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 300g green beans, trimmed, halved
- 3 cups peeled, diced pumpkin
- 270ml can light coconut milk
- 300g rice noodles
- lime wedges, to serve
Step 1 Place chicken on a large sheet of baking paper; sprinkle with Chinese five spice and season with cracked black pepper. Cover chicken with another sheet of baking paper and flatten with a mallet or rolling pin to double its size. Chop chicken roughly.
Step 2 Spray a large non-stick frying pan with olive oil; set over high heat. Add chicken and cook for 4–5 minutes, or until cooked through and golden brown all over. Set cooked chicken aside.
Step 3 Heat chicken stock with 3 cups boiling water in a large saucepan.
Step 4 Meanwhile, make laksa paste: Place all ingredients in a food processor; blend until smooth (adding 1–2 tablespoons water to thin paste, if necessary).
Step 5 Add paste to stock saucepan with green beans, pumpkin and coconut milk; bring to the boil and simmer for 5 minutes.
Step 6 Add reserved spiced chicken to saucepan with rice noodles; heat for 5 more minutes. Serve laksa with lime wedges.