Description
Laksa Betawi is a creamy Indonesian coconut noodle soup with chicken, aromatic spices, and fresh toppings, ready in under 30 minutes.
Ingredients
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- 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
Instructions
- In a food processor, blend the shallots, garlic, shrimp paste, turmeric, ground ginger, ground coriander, and 2 to 3 teaspoons sambal oelek (or sriracha) into a smooth spice paste.
- Heat a splash of vegetable oil in a large pot and sauté the spice paste for 2 to 3 minutes, stirring constantly.
- Add 2 cups water along with the crumbled chicken bouillon cube and 2 1/2 cups coconut milk. Bring to a gentle simmer.
- Add the kaffir lime leaves, a bruised lemongrass stalk, and the Indonesian bay leaves.
- Add the chicken thighs and cook over medium heat with a lid on for 15 to 20 minutes, until cooked through.
- Meanwhile, soak the rice vermicelli in boiling water for 4 minutes, then drain and rinse under cold water. Cook the eggs for 6 to 7 minutes for a medium boil. Rinse the bean sprouts and slice the green onions.
- Remove the chicken from the pot and shred it using two forks.
- To serve, place some rice vermicelli in a bowl, then add the chicken, bean sprouts, green onions, and half an egg. Pour the hot soup over the top and finish with crispy fried shallots, prawn crackers, a slice of lime, and extra sambal to taste.
- Cook Time: 30 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Indonesian