Chicken laksa

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Step 1

Pour the chicken stock into a pot and bring it to the boil.

Step 2

Cut the chicken into strips and season with Chinese five spice. Heat a frying pan and add the chicken, cook for 5 minutes on each side, until the strips are cooked through.

Step 3

Add the grated butternut pumpkin straight into the pot with the chicken stock and cook for 5-10.

Step 4

In the meantime, add the garlic, ginger, chilli flakes, turmeric, spring onions, peanut butter, coriander, oyster sauce, tamari & sesame oil to a food processor. Blitz this mixture into a paste. Add the paste to the stock, and then add the noodles.

Step 5

Chop the asparagus and add this into the pot. Pour in the coconut milk. When it begins to boil, add the lime juice and then turn the heat off.

Step 6

Pour the laksa into a bowl, place the chicken on top and sprinkle with some fresh coriander.