Entree: Indonesia – Betawi Jakarta – Laksa Betawi (Rich coconut-milk noodle soup from Betawi Jakarta with spiced paste, chicken and shrimp)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 8 oz (225 g) thick rice noodles or rice vermicelli, cooked according to package
- 12 large shrimp, peeled and deveined, approx. 1 lb (450 g)
- 1 cup (150 g) shredded cooked chicken (from 1 poached chicken breast)
- 3 tbsp (45 ml) vegetable oil
- 6 shallots (red onions), peeled
- 4 cloves garlic
- 2 fresh red bird’s eye chilies or 1 red chili, seeded if desired
- 1 inch (2.5 cm) fresh galangal, sliced
- 1 inch (2.5 cm) fresh turmeric or 1 tsp (2 g) ground turmeric
- 3 candlenuts (kemiri) or substitute 2 tbsp (20 g) macadamia nuts
- 1 tsp (2 g) coriander seeds, toasted
- 1 tsp (5 g) shrimp paste (terasi or belacan), lightly toasted
- 1 stalk lemongrass, white part only, bruised
- 3 kaffir lime leaves, torn (or 1 tbsp (15 ml) lime zest if unavailable)
- 4 cups (960 ml) chicken stock
- 2 cups (480 ml) coconut milk
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 g) palm sugar or brown sugar
- Salt to taste
- 2 cups (140 g) bean sprouts, rinsed
- 2 hard-boiled eggs, halved, approx. 3.5 oz (100 g) total
- 1/2 cup (30 g) fresh cilantro or Vietnamese coriander (laksa leaf), chopped
- 2 limes, cut into wedges
- Fried shallots and sambal (chili paste) for serving

Instructions

1. Prepare the spice paste: in a small blender or mortar and pestle, combine shallots, garlic, chilies, galangal, turmeric, candlenuts, toasted coriander seeds, and toasted shrimp paste. Grind to a smooth paste, adding a little oil or stock if needed.
2. Heat vegetable oil in a large pot over medium heat. Fry the spice paste until fragrant and the oil separates, about 4–6 minutes.
3. Add bruised lemongrass and torn kaffir lime leaves; stir for 1 minute to release aromas.
4. Pour in chicken stock and bring to a simmer. Add coconut milk, fish sauce, and palm sugar, stirring gently to combine. Simmer over low heat for 10 minutes to meld flavors; skim any scum.
5. Add the peeled shrimp and shredded chicken to the simmering broth and cook until shrimp are opaque and cooked through, about 3–4 minutes. Taste and adjust seasoning with salt, fish sauce, or sugar.
6. To serve, divide cooked rice noodles among 4 bowls. Ladle the hot laksa broth with shrimp and chicken over the noodles. Top with bean sprouts, halved hard-boiled eggs, chopped cilantro, fried shallots, and a lime wedge. Offer sambal on the side for extra heat.