Laksa [0000142]

Ingredients:

8 oz gluten-free rice vermicelli noodles
1 cup cooked chicken, shredded
1 cup shrimp, peeled and deveined
2 tablespoons gluten-free laksa paste
1 can (14 oz) gluten-free coconut milk
2 cups gluten-free chicken broth
1 tablespoon gluten-free fish sauce
1 cup bean sprouts
Fresh cilantro leaves for garnish

Steps:

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

In a pot, combine gluten-free laksa paste, gluten-free coconut milk, and gluten-free chicken broth. Bring to a simmer.

Add shredded chicken and peeled shrimp to the pot. Cook until the shrimp turns pink and the chicken is heated through.

Stir in gluten-free fish sauce for added depth of flavor.

Divide the cooked gluten-free rice vermicelli noodles among serving bowls.

Ladle the hot laksa broth, chicken, and shrimp over the noodles.

Top each bowl with bean sprouts and garnish with fresh cilantro leaves.

Serve immediately and savor the rich and aromatic flavors of this gluten-free Singaporean Laksa.

Enjoy your delicious gluten-free Singaporean Laksa!