Thai Pumpkin Laksa
You have to try this combination, Thai Pumpkin Laksa with Crunchy
Keywords
- Thai Pumpkin Laksa
- instructions
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Cooking tools:
- Oven
- Stove
- Baking sheet
- Pot
- Colander
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Peeler
- Microplane
- Wooden spoon
- Tongs
- Ladle
- Serving bowl
- Spoon
Ingredients
- 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
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