Thai Pumpkin Laksa

By Ellie

4 Person

60 Minutes

474 Calories

You have to try this combination, Thai Pumpkin Laksa with Crunchy "Fried" Chickpeas. This dish can be used not only as a pumpkin recipe but also as a healthy recipe、easy dinner recipes、lunch recipes、quick recipes、breakfast recipes、appetizers recipes.

Ingredients

CRUNCHY "FRIED" CHICKPEAS

salt + pepper to taste
1 tsp. brown sugar
1 tsp. cinnamon
3 tbsp. olive oil
2 (15 ounce) cans chickpeas drained + rinsed

arils from 1 pomegranate
8 oz. rice noodles
1/4 cup fresh mint chopped
1/2 cup fresh cilantro chopped
1 large bunch broccolini stems trimmed
1 (14 ounce) can unsweetened coconut milk
1 tbsp. fish sauce
2 tbsp. soy sauce
1 tbsp. rounded creamy peanut butter
1 small pumpkin, peeled + cut into cubes (about 3 cups cubed)
3 1/2 cups chicken or vegetable broth
2 green onions chopped
1 red fresno pepper seeds removed + chopped (may use a jalapeno if needed)
1 inch fresh ginger grated
2 cloves garlic minced or grated
1 tbsp. sesame oil

Method

01

Heat a large soup pot over medium heat and add the sesame oil. Once hot, add the garlic, ginger, Fresno pepper and green onions. Cook 30 seconds to 1 minute or until soft + fragrant.
02

Slowly stir in the chicken or vegetable both and then add the cubed pumpkin. Bring the soup to a boil and simmer 15-20 minutes or until the pumpkin is fork-tender. Add around half to 3/4 of the soup to a blender or food processor and blend until completely smooth. Return the soup to the pot.
03

Add the peanut butter, soy sauce, fish sauce, and coconut milk, stirring to combine. Add the broccoli and cook until tender, about 8-10 minutes.
04

Meanwhile, cook the rice noodles according to package directions.
05

Once the broccoli is tender, remove it from the heat and stir in the cilantro + mint. Ladle the soup into bowls and add a big handful of rice noodles. Top with crunchy chickpeas (recipe below) and pomegranate arils. Eat up!
06

CRUNCHY "FRIED" CHICKPEAS: Preheat the oven to 425℉.
07

CRUNCHY "FRIED" CHICKPEAS: Spread the chickpeas out on a towel and dry them completely. Add the chickpeas to a baking sheet and toss with the olive oil, cinnamon, brown sugar, salt + pepper. Toss well to evenly coat. Roast for 20 minutes and then stir the chickpeas around and roast another 20 minutes or until the chickpeas are browned and crunchy. Remove from the oven and serve warm atop the soup. Save any leftovers for snacking later!

Related Tags

Thai Pumpkin Laksa

4.6

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 474 Kcal
Prep Time 20 Mins
Cook Time 40 Mins
Total Time 60 Mins

02 Ingredients

CRUNCHY "FRIED" CHICKPEAS

salt + pepper to taste

1 tsp. brown sugar

1 tsp. cinnamon

3 tbsp. olive oil

2 (15 ounce) cans chickpeas drained + rinsed

arils from 1 pomegranate

8 oz. rice noodles

1/4 cup fresh mint chopped

1/2 cup fresh cilantro chopped

1 large bunch broccolini stems trimmed

1 (14 ounce) can unsweetened coconut milk

1 tbsp. fish sauce

2 tbsp. soy sauce

1 tbsp. rounded creamy peanut butter

1 small pumpkin, peeled + cut into cubes (about 3 cups cubed)

3 1/2 cups chicken or vegetable broth

2 green onions chopped

1 red fresno pepper seeds removed + chopped (may use a jalapeno if needed)

1 inch fresh ginger grated

2 cloves garlic minced or grated

1 tbsp. sesame oil

03 Method

Step 1

Heat a large soup pot over medium heat and add the sesame oil. Once hot, add the garlic, ginger, Fresno pepper and green onions. Cook 30 seconds to 1 minute or until soft + fragrant.

Step 2

Slowly stir in the chicken or vegetable both and then add the cubed pumpkin. Bring the soup to a boil and simmer 15-20 minutes or until the pumpkin is fork-tender. Add around half to 3/4 of the soup to a blender or food processor and blend until completely smooth. Return the soup to the pot.

Step 3

Add the peanut butter, soy sauce, fish sauce, and coconut milk, stirring to combine. Add the broccoli and cook until tender, about 8-10 minutes.

Step 4

Meanwhile, cook the rice noodles according to package directions.

Step 5

Once the broccoli is tender, remove it from the heat and stir in the cilantro + mint. Ladle the soup into bowls and add a big handful of rice noodles. Top with crunchy chickpeas (recipe below) and pomegranate arils. Eat up!

Step 6

CRUNCHY "FRIED" CHICKPEAS: Preheat the oven to 425℉.

Step 7

CRUNCHY "FRIED" CHICKPEAS: Spread the chickpeas out on a towel and dry them completely. Add the chickpeas to a baking sheet and toss with the olive oil, cinnamon, brown sugar, salt + pepper. Toss well to evenly coat. Roast for 20 minutes and then stir the chickpeas around and roast another 20 minutes or until the chickpeas are browned and crunchy. Remove from the oven and serve warm atop the soup. Save any leftovers for snacking later!

04 Author