- Step 1
Place the pumpkin in a steamer over a saucepan of simmering water. Cover and cook for 15 minutes or until tender.
- Step 2
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.
- Step 3
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. (To freeze, see notes)
- Step 4
Add the pumpkin to the coconut milk mixture and cook for 1 minute or until heated through. Stir in the fish sauce.
- Step 5
Meanwhile, place the noodles in a large heatproof bowl. Add enough boiling water to cover. Set aside for 10 minutes or until soft. Drain.
- Step 6
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.
Time-saving tip: In step 1, place the pumpkin in a microwave-safe dish. Add 60ml (1/4 cup) water. Cover and cook on high/800watts/100% for 5-6 minutes or until the pumpkin is just tender.
To freeze: Prepare to end of step 3 (don't add beans and reduce cooking time to 2 minutes). Set aside to cool slightly. Transfer to a 2.5L (10-cup) capacity freezerproof airtight container. Place in fridge for 2 hours to chill. Stir in the pumpkin and beans. Label, date and freeze for up to 3 months.
To thaw: Thaw in the fridge overnight.
To reheat: Place the coconut milk mixture in a wok over low heat and stir until heated through. Increase heat to medium and bring to a simmer. Cook for 1 minute. Stir in the fish sauce. Continue from step 5.