A new pumpkin laksa for a cold night from Tender: A Cook and His Vegetable Patch (page 509) by Nigel Slater

  • coriander leaves
  • coconut milk
  • fresh ginger
  • lemongrass
  • limes
  • mint leaves
  • sesame oil
  • pumpkins
  • chicken stock
  • Thai bird's eye chiles
  • coriander roots
  • tamari sauce
  • Thai fish sauce
  • dried noodles of your choice
  • EYB Comments

    Can use vegetable stock for chicken stock. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use vegetable stock for chicken stock. See recipe for variations.

  • zorra on January 06, 2014

    Perfect indeed for cold nights. Made this first with roasted kabocha, next with canned pumpkin. Very flavorful & variable. I've added spinach or kale, mushrooms, tofu. Balance of salty, sour, sweet. Slater has versions online also.

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