Chicken Noodle Soup with Laksa

Name: Chicken Noodle Soup with Laksa
Yield: Serves 4 to 6
Ingredients: 3 cups homemade chicken stock or your favorite canned broth; 3½ cups coconut milk, well stirred; 1 cup Laksa Paste, or to taste; 2 cups peeled and diced butternut or other hard winter squash; 1 pound boneless, skinless chicken breasts; 2 tablespoons soy sauce; 2 tablespoons rice wine or sake; 3 cups homemade chicken stock or your favorite canned broth; 4 ounces cooked somen (a thin Japanese wheat flour noodle) or thin rice vermicelli, soaked in warm water for 30 minutes; 4 ounces cooked somen (a thin Japanese wheat flour noodle) or thin rice vermicelli, soaked in warm water for 30 minutes; 4 ounces cooked somen (a thin Japanese wheat flour noodle) or thin rice vermicelli, soaked in warm water for 30 minutes; Fresh lime juice to taste; 2 cups peeled and diced butternut or other hard winter squash; 2 tablespoons olive oil; 2 small zucchini, cut in long julienne; 2 small zucchini, cut in long julienne; Salt and freshly ground pepper; Salt and freshly ground pepper

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

On a recent trip to Australia, I noticed that the word laksa appeared almost universally on menus. A Malaysian word, it usually referred to a spicy noodle soup containing coconut milk. It also was used to describe a spicy coconut milk-based sauce flavored with shrimp. The basis for the laksa is a spice paste that can be made days ahead and refrigerated or frozen.

Ingredients

Spicy
Soup

Ingredients

Method