Laksa with Chicken and Tofu (Shellfish-Free)

Ingredients

• 1 lb Chicken thighs (boneless, skinless)
• 1 block Firm tofu
• 8 oz Rice noodles (thick)
• 2 cans (13.5 oz each) Coconut milk (full fat)
• 2 cups Chicken broth (low sodium)
• 4 tablespoons Laksa paste (shellfish-free)
• 1 cup Bean sprouts
• 1 cup Green beans
• 4 Lime wedges
• 2 tablespoons Cilantro

Instructions

1. 1Slice the 1 lb of boneless, skinless chicken thighs into 1/2-inch thick strips and cut the 1 block of firm tofu into 1-inch cubes.
2. 2Bring a large pot of water to a rolling boil (212°F/100°C) over high heat. Add the 8 oz of thick rice noodles and cook for 5-7 minutes, stirring occasionally, until they are tender but still firm to the bite. Carefully drain the noodles and rinse them with cold water to prevent sticking, then set them aside.
3. 3In a large heavy-bottomed pot, combine the 2 cans (13.5 oz each) of full-fat coconut milk and the 2 cups of low-sodium chicken broth. Heat over medium heat until gently simmering (approximately 185-205°F / 85-96°C), about 5-7 minutes.
4. 4Stir the 4 tablespoons of shellfish-free laksa paste into the simmering liquid until it is fully dissolved and combined. Add the prepared 1 lb of chicken thigh strips and the 1 block of cubed firm tofu to the pot. Continue to simmer for 6-8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside, reaching an internal temperature of 165°F (74°C).
5. 5Add the 1 cup of green beans to the pot and continue to simmer for another 2-3 minutes, until the green beans are tender-crisp and bright green.
6. 6Divide the cooked 8 oz of rice noodles evenly among four serving bowls. Ladle the hot laksa soup, chicken, tofu, and green beans over the noodles in each bowl. Garnish each serving with 1/4 cup of bean sprouts, 1/2 tablespoon of fresh cilantro, and one lime wedge, then serve immediately.

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