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
Ingredients
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6-8
ounces (1/2 bag) thin egg noodles
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1
(13.5 ounce) can coconut milk (regular or light)
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1
(14 ounce) can chicken broth (regular or low-sodium)
-
1 cup
water
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2 teaspoons
Sambal Oelek (chili paste)
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2
carrots, cut into matchsticks
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1/2
roasted chicken, skinned, boned and thinly sliced
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1/2
large red pepper, cut into matchsticks
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1/2 cup
fresh bean sprouts (optional)
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4
fresh basil leaves, coarsely chopped
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1/4 cup
(packed) cilantro leaves
Directions
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Boil the egg noodles according to package directions. Drain, rinse with a little cold water to (help) prevent sticking, and set aside.
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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.
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Add chicken and red pepper. Cook uncovered for another minute or two, until chicken is heated through.
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Divide noodles among 4 bowls. Top with bean sprouts, if desired. Ladle soup over both, and top with basil and cilantro.
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