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Thai Style Pumpkin Laksa

1 tbsp toasted sesame oil
2 medium garlic cloves minced
2 cm piece of ginger grated
1 medium lemongrass white part grated
2 small chillies chopped
2 medium spring onions chopped
1 l vegetable stock
1 small pumpkin or butternut squash cut into cubes (about 1kg)
1 tbsp smooth peanut butter
2 tbsp tamari sauce or soy sauce
1 tbsp miso paste
1 can coconut milk 400 ml
200 g broccoli chopped
1 small bunch of fresh coriander
½ small bunch of fresh mint
4 nests noodles of choice

For roasted chickpeas:
230 g drained and rinsed chickpeas
2 tbsp olive oil
1 tsp cinnamon
1 tsp brown sugar
½ tsp chilli powder
½ tsp black pepper
½ tsp sea salt

Place a large saucepan on a medium heat and add sesame oil. Once hot, add garlic, ginger, chilli, lemongrass and spring onion. Fry for about 1 minute until soft and aromatic.

Stir in the vegetable stock and add chopped pumpkin or butternut squash. Bring it to the boil and simmer for 15- 20 minutes until pumpkin is soft and tender. Add about ¾ of the soup to the blender or food processor and blend until it is super smooth. Return the blended soup to the pot.
Add peanut butter, tamari or soy sauce, miso paste and coconut milk. Stir to combine all of the ingredients. Add the broccoli and cook until tender for about 8 more minutes. Meanwhile, cook the noodles according to the packet instructions.

Once the broccoli is cooked, remove the soup from the heat and add the coriander and mint. Pour the soup into bowls and add noodles. Top with some roasted chickpeas (see below for the instructions), spring onion and some chili flakes (optional).

For the roasted chickpeas:
Heat the oven to 170 C. Place all the ingredients in a medium bowl and toss the chickpeas until they are covered in oil and spices mixture. Place on a baking tray and roast for about 20 minutes until they are crispy.

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