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Betawi laksa, tamarind coconut based soup served with chicken, noodles and fresh vegetables.
Rich coconut and tamarind soup with chicken and noodles.

Jakarta Betawi laksa

Author: Flavelo
Recipes Main Courses Soups
Laksa Betawi is actually not Vietnamese, but the iconic soup of Indonesia's capital, Jakarta (formerly Batavia/Betawi). Its speciality is the rich, spicy coconut milk broth in which sweet, sour (tamarind), and salty flavours dance. Although many types of laksa exist in Asia, the Betawi version is distinguished by its earthy seasoning and thick, creamy texture. A truly soul-warming dish.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Indonesian (Jakarta)

Ingredients

Equipment Needed

  • Large soup pot
  • Smaller pot for noodles/eggs
  • Knife and chopping board

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Soya

Instructions

1 ✓

Place the chicken breast in a pot of water (enough to cover), season with salt, and boil until tender for approx. 15-20 minutes.

Tip: Do not throw away the cooking water! This is a light stock that will flavour the soup.
2 ✓

Remove the cooked chicken, let cool, then shred by hand or cut into strips. Set the cooking water aside.

Tip: Shredded meat texture absorbs sauce better than cubed.
3 ✓

Boil the eggs 'medium-hard' (7-8 minutes from boiling), so the yolk is creamy but not runny. Peel and cut in half.

Tip: The creamy yolk enriches the soup.
4 ✓

In a pot, heat the chicken cooking liquid (approx. 300-400 ml), pour in the coconut milk. Add the crushed garlic, grated ginger, halved and bruised lemongrass, tamarind paste, and soy sauce.

Tip: Bruising the lemongrass helps release essential oils.
5 ✓

Bring the soup to a boil, then reduce heat to low and simmer for 10 minutes for flavours to meld. Taste: it should be salty, sour, and creamy.

Tip: The acidity of tamarind balances the richness of coconut milk.
6 ✓

Meanwhile, cook the noodles according to packet instructions, drain, and divide among 4 bowls.

Tip: Rinse noodles with cold water after cooking so they don't stick.
7 ✓

Place shredded chicken on the noodles, pour over the hot coconut soup. Garnish with halved eggs, fresh coriander, sliced spring onions, chilli, and a wedge of lime.

Tip: Squeeze the lime in before serving for a fresh 'citrus explosion'.

Recipe FAQ

Ramen noodles for laksa?
Traditionally rice noodles are used, but the elasticity of ramen noodles also fits the thick soup perfectly. If you want a more authentic experience, choose vermicelli.
What if the coconut milk curdled?
Stir continuously while cooking, and don't boil too vigorously (just simmer), otherwise the coconut milk can 'split' (fat separates from water).

Ingredients

  • 200 g Ramen noodles (or rice noodles)
  • 400 ml Full-fat coconut milk (canned)
  • 300 g Chicken breast fillet
  • 3 cloves Garlic
  • 2 cm Fresh ginger
  • 1 stalk Lemongrass
  • 2 tbsp Tamarind paste
  • 2 tbsp Soy sauce
  • 1 pc Lime
  • 2 stalks Spring onions
  • 2 pcs Eggs
  • 1 bunch Fresh coriander
  • 1 pc Chilli pepper