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
ounces (1/2 bag) thin egg noodles
(13.5 ounce) can coconut milk (regular or light)
(14 ounce) can chicken broth (regular or low-sodium)
Sambal Oelek (chili paste)
carrots, cut into matchsticks
roasted chicken, skinned, boned and thinly sliced
large red pepper, cut into matchsticks
fresh bean sprouts (optional)
fresh basil leaves, coarsely chopped
(packed) cilantro leaves
In This Recipe
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.