Prawn, Chicken and Pumpkin Laksa

Submitted by Matt Golinski | Print this page
Aclaimed Chef and Food and Food Tourism Ambassador for the Gympie region, Matt Golinski has a passion for local food.

Serves 4


2 golden shallots

2 small chillies

2 cloves garlic

2 tbs fresh ginger

1 stalk lemongrass

2 tbs fresh turmeric

50gm macadamias

1 tsp shrimp paste

1 tbs ground coriander

2 tbs macadamia oil

750ml chicken stock

400ml coconut cream

75ml fish sauce

50ml lime juice

50gm palm sugar

300gm diced pumpkin

300gm green prawn meat

300gm chicken breast strips

4 kaffir lime leaves

100gm bean sprouts

¼ cup coriander leaves

handful of Vietnamese mint

1 cup cooked rice noodles

1 lge red chilli, finely sliced

2 tbs crispy shallots


Place the shallots, chillies, garlic, ginger, lemongrass, turmeric, macadamias, shrimp paste and ground coriander into a food processor and blend to a fine paste.

Fry the paste in a hot wok in the macadamia oil until fragrant.

Add the coconut cream and chicken stock and bring to the boil.

Reduce to a simmer, add the pumpkin, fish sauce, lime juice, palm sugar and lime leaves and cook until the pumpkin is tender.

Add the prawns and chicken and simmer until both are just cooked.

Check seasoning, adding more fish sauce or lime juice if necessary.

Divide the rice noodles between four bowls and ladle over the laksa.

Garnish with the herbs, beansprouts and chilli and sprinkle with the crispy fried shallots.

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