Singaporean Laksa [0000802]

Ingredients:

8 ounces gluten-free rice vermicelli noodles
2 cups gluten-free chicken or vegetable broth
1 can (14 ounces) gluten-free coconut milk
1 tablespoon gluten-free red curry paste
1 cup cooked and shredded chicken (or tofu for a vegetarian version)
1/2 cup cooked and peeled shrimp (optional)
1/2 cup bean sprouts
2 boiled eggs, halved
Fresh cilantro leaves for garnish
Lime wedges for serving

Instructions:

Cook the gluten-free rice vermicelli noodles according to the package instructions. Drain and set them aside.

In a large saucepan, heat the gluten-free chicken or vegetable broth over medium heat.

Add the gluten-free red curry paste and stir well until it's fully dissolved into the broth.

Pour in the gluten-free coconut milk and continue to stir until well combined. Bring the mixture to a simmer.

Add the cooked and shredded chicken (or tofu) to the simmering broth. If using shrimp, add it at this stage as well. Cook for 3-4 minutes, or until the shrimp turn pink.

To serve, place a portion of cooked rice vermicelli noodles in a bowl.

Ladle the hot gluten-free Laksa broth with chicken (or tofu) over the noodles.

Top with bean sprouts and halves of boiled eggs.

Garnish with fresh cilantro leaves and serve with lime wedges on the side.

Enjoy your gluten-free Singaporean Laksa, a flavorful and satisfying noodle soup!