MAGGI PUMPKIN LAKSA | How to make MAGGI PUMPKIN LAKSA

By Rita Arora  |  8th Apr 2017  |  
5 from 1 review Rate It!
  • MAGGI PUMPKIN LAKSA, How to make MAGGI PUMPKIN LAKSA
MAGGI PUMPKIN LAKSAby Rita Arora
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

4

1

About MAGGI PUMPKIN LAKSA Recipe

Laksa is a popular spicy noodle soup in the Peranakan cuisine. I have tried it with maggi and my favorite veggies Something interesting to try this weekend

MAGGI PUMPKIN LAKSA is one dish which makes its accompaniments tastier. With the right mix of flavours, MAGGI PUMPKIN LAKSA has always been everyone's favourite. This recipe by Rita Arora is the perfect one to try at home for your family. The MAGGI PUMPKIN LAKSA recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing MAGGI PUMPKIN LAKSA is 15 minutes and the time taken for cooking is 20 minutes. This is recipe of MAGGI PUMPKIN LAKSA is perfect to serve 4 people. MAGGI PUMPKIN LAKSA is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love MAGGI PUMPKIN LAKSA. So do try it next time and share your experience of cooking MAGGI PUMPKIN LAKSA by commenting on this page below!

MAGGI PUMPKIN LAKSA

Ingredients to make MAGGI PUMPKIN LAKSA

  • 1 tbsp olive oil
  • 1 tsp garlic, chopped
  • 1 tbsp ginger, chopped
  • 1 no. Green chilli, chopped
  • 1/2 cup spring onion, diced
  • 2 cups pumpkin, diced
  • salt to taste
  • 1-1/2 to 2 cups Vegetable Stock
  • 4-5 nos. mushrooms, cut into quarters
  • 1/2 cup broccoli florets
  • 1/2 tsp crushed black pepper
  • 1/4 cup coconut milk
  • 1/4 tsp Palm sugar or normal sugar
  • For Garnishing/Accompaniment :
  • 1 cup of cooked maggi
  • 1 red chili, Sliced diagonally
  • Few Roasted peanuts
  • Sprig of coriander, for garnish
  • A few pomegranate seeds

How to make MAGGI PUMPKIN LAKSA

  1. Heat oil in a pan, add garlic, ginger and green chili, sauté until the raw smell of the garlic goes. Add Spring onions and sauté for a while.
  2. Add pumpkin and salt, sauté on a medium to high flame for a couple of minutes.
  3. Add vegetable stock or just plain water, stir and cook on a low flame with lid on. Cook until the Pumpkin is cooked completely.
  4. Remove from flame and let cool a bit. Blend the mixture to a smooth purée. Transfer the purée back into the pan and bring it to a boil, add some water if needed.
  5. Add mushrooms and broccoli and cook for 5-10 minutes.
  6. Lower the flame, add crushed black pepper, sugar and coconut milk. Stir well and cook for 10 to 15 minutes more. The laksa should have a coating consistency. Remove from flame when done.
  7. To serve, place some cooked Maggi noodles in a bowl, ladle piping hot soup over the noodles and top it up with some roasted peanuts, sliced red chili and pomegranate seeds.
  8. Garnish with a sprig of coriander and serve hot.

Reviews for MAGGI PUMPKIN LAKSA (1)

Preeti Gurung2 years ago

Looks so tasty!
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