Lots O'Laksa (Malaysian-Style Chicken Soup)

January 30, 2013
0 Ratings
  • Serves 4
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

What You'll Need
  • 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
  1. Boil the egg noodles according to package directions. Drain, rinse with a little cold water to (help) prevent sticking, and set aside.
  2. 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.
  3. Add chicken and red pepper. Cook uncovered for another minute or two, until chicken is heated through.
  4. 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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