• 4 Chicken thighs
  • 1 Heaped tsp Chinese five spice
  • 1 Tbsp honey
  • 1 Tbsp sesame seeds
  • 1 Fresh red chilli



  • 1 Chicken stock cube
  • Neck end of 1 butternut pumpkin grated
  • 2 Garlic cloves
  • 5cm piece of ginger
  • 1 Fresh red chilli
  • 1 tsp turmeric
  • 1/2 Bunch spring onions
  • 1 Heaped tsp peanut butter
  • 4 Dried kaffir lime leaves
  • 1/2 Bunch fresh coriander
  • 1 Tbsp sesame oil
  • 1 Tbsp soy sauce
  • 1 Tbsp fish sauce
  • 300g Medium rice noodles
  • 2 Bunches of asparagus
  • 1 Tin coconut milk
  • 3 limes



Toss the chicken with sea salt, pepper and five spice. Place on hot pan until nicely charred and cooked through. Crumble stock cube in 800mL boiling water.  Place grated pumpkin in water.


In the food processor place garlic, ginger, chilli, turmeric, chopped spring onions, peanut butter, lime leaves, coriander, sesame oil, soy and fish sauce. Blitz into a paste and pour into the stock water and add the noodles. Add trimmed asparagus and coconut milk. Bring to the boil and add soy and salt to taste.


Drizzle honey and lime  over charred chicken and sprinkle with sesame seeds. Serve with laksa, lime leaves and a sprinkle of coriander.