A delightful and creamy pumpkin coconut laksa soup, perfect for a quick and flavorful meal.
Heat a small amount of oil in a saucepan over medium heat.
Use a neutral oil like vegetable or canola for a clean flavor.
Add the red curry paste and cook until fragrant.
Stir constantly to prevent the paste from burning.
Pour in the chicken stock and bring to a gentle simmer.
Use warm stock to speed up the process.
Stir in the pumpkin puree and coconut milk, mixing well.
Ensure the mixture is smooth and well combined.
Add the cooked chicken and let it heat through.
Shred the chicken for easier eating.
Cook the rice noodles according to the package instructions and divide them among serving bowls.
Rinse the noodles under cold water after cooking to prevent sticking.
Ladle the soup over the noodles in each bowl.
Ensure each bowl gets a good mix of broth and chicken.
Garnish with fresh spring onions and coriander before serving.
Add a wedge of lime on the side for an optional citrus touch.
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