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Author Notes: Laksa is a Malaysian soup made with coconut milk, vegetables and assorted herbs. The chicken can be omitted for a tasty vegan alternative. It's a little on the spicy side, so if you can't handle heat, reduce the Sambal Oelek (chili paste) to 1/2 teaspoon. —ohyoucook
- 6-8 ounces (1/2 bag) thin egg noodles
- 1 (13.5 ounce) can coconut milk (regular or light)
- 1 (14 ounce) can chicken broth (regular or low-sodium)
- 1 cup water
- 2 teaspoons Sambal Oelek (chili paste)
- 2 carrots, cut into matchsticks
- 1/2 roasted chicken, skinned, boned and thinly sliced
- 1/2 large red pepper, cut into matchsticks
- 1/2 cup fresh bean sprouts (optional)
- 4 fresh basil leaves, coarsely chopped
- 1/4 cup (packed) cilantro leaves
- Boil the egg noodles according to package directions. Drain, rinse with a little cold water to (help) prevent sticking, and set aside.
- Meanwhile, in a 4 quart or larger saucepan over a medium-high flame, add the coconut milk, chicken broth, 1 cup water, Sambal Oelek and carrot sticks. Cover and bring to a simmer. Reduce heat to medium-low; uncover and continue to simmer for 10-15 minutes or until carrots are tender.
- Add chicken and red pepper. Cook uncovered for another minute or two, until chicken is heated through.
- Divide noodles among 4 bowls. Top with bean sprouts, if desired. Ladle soup over both, and top with basil and cilantro.
- This recipe was entered in the contest for Your Best Noodle Soups
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