Mouthwatering Malaysian Gluten-Free Laksa Soup with Chicken and Tofu

Allergens

Soy (from tofu)

Ingredients

• 1. Chicken breasts, boneless and skinless (4 pieces) 2. Laksa paste (store
• bought or homemade) 3. Coconut milk (1 can) 4. Rice noodles (8 oz) 5. Tofu (1 package) 6. Bean sprouts (1 cup) 7. Fresh cilantro leaves (for garnish) 8. Lime wedges (for serving)

Instructions

1. Prepare the chicken by cutting into thin strips and set aside.
2. Heat a large pot over medium heat, add Laksa paste and cook for 3 minutes until fragrant.
3. Add coconut milk to the pot and bring it to a simmer. Cook for 5 minutes.
4. Add chicken strips to the pot, cover, and let it cook for 10 12 minutes or until the chicken is cooked through.
5. While the soup is cooking, soak rice noodles in hot water for 8 10 minutes, then drain.
6. Slice the tofu into bite sized cubes and add them to the soup along with the drained rice noodles. Cook for another 3 minutes.
7. Add bean sprouts and cook for 2 more minutes.
8. Taste and adjust seasoning if needed.
9. Serve immediately, garnished with fresh cilantro leaves and lime wedges on the side.

Chef’s Insight

Laksa is an iconic Malaysian dish that combines a harmonious blend of spices, coconut milk, and fresh herbs.

Notes

Feel free to adjust the spice level by adding more or less Laksa paste according to your taste preference.