500g pumpkin, peeled, deseeded, cut into 1.5cm pieces
2 tsp olive oil
230g jar laksa paste
500ml chicken stock
400ml can coconut milk
750g frozen green prawns
120g green round beans, topped, cut diagonally into 3cm pieces
1 tsp fish sauce
200g dried thick rice stick noodles
1/2 cup fresh coriander leaves
1/2 cup small fresh mint leaves
1/3 cup bean sprouts
Thinly sliced fresh red chilli (optional), to serve
Lime wedges, to serve
Place the pumpkin in a steamer over a saucepan of simmering water. Cover and cook for 15 minutes or until tender.
Meanwhile, heat the oil in a wok over medium heat. Add the laksa paste and cook, stirring, for 2 minutes. Add the stock and coconut milk, and stir to combine.
Bring the coconut milk mixture to a simmer over medium heat. Add the prawns and beans. Cook for 3-4 minutes or until the prawns are just cooked through. Add the pumpkin to the mixture and cook for 1 minute or until heated through. Stir in the fish sauce.
Meanwhile, place the noodles in a large heatproof bowl. Add enough boiling water to cover. Set aside for 10 minutes or until soft. Drain.
Divide the noodles among serving bowls. Pour over the coconut milk mixture and top with the coriander, mint, bean sprouts and chilli, if desired. Serve with lime wedges.