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Laksa Betawi (Asian noodle soup)

Name: Laksa Betawi (Asian noodle soup)
Cook time: 30 min
Total time: 30 min
Cuisine: Indonesian
Ingredients: 2 1/4 cups coconut milk; 1 lb boneless, skinless chicken thighs; 5 oz thin rice noodles; 1 1/4 cups bean sprouts; 4 large eggs; 4 cloves garlic; 3 makrut (kaffir) lime leaves; 2 shallots; 2 salam leaves (Indonesian bay leaves), optional; 1 lime; 1 stalk lemongrass; 1 bunch green onions; 1 chicken bouillon cube (0.36 oz); 2 teaspoons sambal oelek (chili paste), or sriracha; 2 teaspoons ground coriander; 2 teaspoons ground ginger; 1 teaspoon shrimp paste; 1 teaspoon turmeric; Crispy fried shallots; Vegetable oil

Comfort food from old Batavia

There’s nothing better than a hearty noodle soup that’s on the table in under 30 minutes.

This Laksa Betawi is a perfect example. We’ve made tom kha gai and soto before, but this soup truly deserves its own moment. Lightly creamy, fragrant, and packed with that distinctive flavor you find in Southeast Asian soups. While laksa is often linked to Malaysia, Indonesia has its own versions. The name Betawi refers to old Batavia, now known as Jakarta. That immediately explains the Indonesian roots of this dish.

What exactly is laksa?

Across much of Asia, laksa simply means noodle soup. In Malaysia, you’ll find countless variations. With shrimp, with chicken, sour, spicy, creamy. In Indonesia, the version is usually a bit milder, but still full of flavor. The Betawi style is all about a rich coconut broth, a fragrant spice paste, and tender chicken. What we really like is that it uses fairly accessible ingredients, yet the result tastes like something that took hours to make.

The spice paste as the base

It all starts with the spice paste. We make ours with shallots, garlic, shrimp paste, turmeric, ginger, coriander, and sambal oelek (or sriracha). Sauté it briefly in some vegetable oil until that incredible aroma fills your kitchen. Then add coconut milk, along with kaffir lime leaves, lemongrass, and Indonesian bay leaves (optional). For convenience, we use a chicken bouillon cube, because quick cooking can still be full of flavor. The chicken thighs cook gently in this broth, staying tender and much more flavorful than chicken breast.

Building your bowl of laksa

After 15 to 20 minutes, the chicken is cooked through. Shred it using two forks, keeping the pieces slightly chunky. We like to serve the soup in a deep plate or a large bowl. Start with soaked thin rice noodles (vermicelli), then add the chicken, a handful of bean sprouts, half a boiled egg, and some sliced green onions. Pour the hot broth over the top at the very end. This keeps the toppings fresh and gives you a nice mix of warm and slightly cool in every bite.

Finish with crunch and heat

What really brings this laksa Betawi together are the toppings. A handful of crispy fried shallots for crunch, prawn crackers for extra bite, and a wedge of lime for freshness. If you like a bit more heat, add a spoonful of sambal. And have you tried our other Betawi dishes yet? Ajam Betawi and soto Betawi are definitely worth making too. But for now, this laksa is at the top of our list. Comfort in a bowl. Hearty, warm, fragrant, and surprisingly quick to make.