GET READY: ingredients out • large skillet, high heat • large lidded pan, medium heat • food processor (coarse grater & bowl blade) •

GET SET: peel & trim garlic, ginger, scallions, pumpkin • skim read instructions before you begin •

GO! :: Instructions

1. For The Chicken: toss the chicken thighs with salt, pepper and the chinese five-spice and bash with fist.
2. Place large skillet over high heat, melt coconut oil and add the chicken to the pan, cover with a spit proof lid and fry for 20 mins. Turn chicken every 5 minutes.
3. For The Paste: using the bowl blade in your processor, add all paste ingredients and blitz thoroughly.
4. For The Laksa: add the paste to a large pan over a high heat, fragrance for a minute then pour in the bone broth. 
5. Swap your food processor bowl blade to the coarse grater and grate the pumpkin. Add it to the broth pan.
6. Chop asparagus and bok choy into 2-inch chunks and add to the pan. Once the Laksa begins to boil add the coconut milk and stir in the coriander leaves.
7. To Serve: when chicken is cooked through, remove from the skillet (add juices from the skillet to the laksa) and slice chicken into strips. 
8. Once the laksa has come back to the boil again for a minute or two, remove from heat and divide amongst 4 large bowls. Top with the crispy chicken strips & enjoy!