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Pumpkin Laksa



4 portion(s)

Pumpkin Laksa

  • 1/2 butternut pumpkin
  • 1 dried red chilli
  • olive oil
  • 2-3 Fresh long red chilli
  • 3 cloves garlic
  • 2 cm Peeled ginger
  • 1 bunch coriander
  • 15 grams sesame oil
  • 2 limes zested and juiced
  • 30 grams fish sauce
  • 3 cans Coconut milk 400ml
  • 300 grams chicken stock
  • 250 grams Rice noodles

Recipe's preparation

    Pumpkin Laksa
  1. Heat oven to 180 degrees

    Deseed pumpkin and chop into 2cm cubes with skin on, place on oven tray. Put dried chilli into Thermomix bowl and chop 1 second speed 9. Sprinkle pumpkin with dried chilli, salt and drizzle with olive oil. Roast for 40 minutes.

    Put fresh chillies, garlic, ginger and coriander stems into Thermomix bowl and chop for 3 seconds speed 7

    Add sesame oil, lime juice, zest and fish sauce, mix for 3 seconds speed 7

    Add 30g olive oil saute 3 minutes 120 degrees speed 2

    Add coconut milk and stock, cook 15 minutes 90 degrees speed 2

    Add rice noodles cook 3 minutes 100 degrees speed 2 reverse

    Divide between 4 large bowls, add roasted pumpkin and garnish with coriander leaves


Accessories you need



This is a Jamie Oliver recipe converted to the TM5

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • While the flavours going in

    Submitted by Tana64 on 16. July 2015 - 09:28.

    While the flavours going in looked delicious, the final product was more like 'thick, creamy garlic rice noodles with roast pumpkin', rather than any type of laksa I've had before...the liquid was completely absorbed.


    "There is no love more sincere than the love of food." - George Bernard Shaw


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  • Love this recipe! A few

    Submitted by M J M on 11. July 2015 - 00:11.

    Love this recipe! A few variations in case its useful to anyone: I used 2 tablespoons of vege stock paste and 300ml of water in place of the stock. I only had 2 tins of coconut milk so added a further 100ml water to make 400ml total (could have done with another 100-200ml water). I added 300g cubed firm tofu in when cooking rice noodles. I added peanut oil instead of sesame oil.

    Delicious and well balanced  tmrc_emoticons.D

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