Indonesian-style Laksa

Ingredients

While the Malaysian Laksa typically uses a combination of Chinese and Malay flavors, the Indonesian-style Laksa incorporates more Indonesian spices and ingredients. The Indonesian version often includes ingredients like lemongrass, galangal, and Indonesian bay leaves, which give the dish a unique and distinct flavor profile. Additionally, the Indonesian Laksa tends to be spicier compared to the milder Malaysian version. We alse have the original recipe for Laksa, so you can check it out.

• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 500ml (2 cups) coconut milk 500ml (2 cups) coconut milk
• 500ml (2 cups) chicken or vegetable broth 500ml (2 cups) chicken or vegetable broth
• 250g (9 oz) shrimp, peeled and deveined 250g (9 oz) shrimp, peeled and deveined
• 200g (7 oz) chicken breast, thinly sliced 200g (7 oz) chicken breast, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 cm (1 inch) galangal, sliced 2 cm (1 inch) galangal, sliced
• 2 Indonesian bay leaves 2 Indonesian bay leaves
• 2 tablespoons Indonesian shrimp paste (terasi) 2 tablespoons Indonesian shrimp paste (terasi)
• 2 tablespoons Indonesian sweet soy sauce (kecap manis) 2 tablespoons Indonesian sweet soy sauce (kecap manis)
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 20g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 20g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Soak the rice noodles in hot water for about 10 minutes or until softened. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant.
3. 3.
   Add the lemongrass, galangal, and Indonesian bay leaves to the pot. Stir fry for a minute to release their flavors.
4. 4.
   Add the shrimp paste, sweet soy sauce, tamarind paste, palm sugar, turmeric powder, and chili powder to the pot. Stir well to combine.
5. 5.
   Pour in the coconut milk and chicken or vegetable broth. Bring the mixture to a simmer.
6. 6.
   Add the sliced chicken and shrimp to the pot. Cook for about 5-7 minutes or until the chicken is cooked through and the shrimp turns pink.
7. 7.
   Season with salt to taste.
8. 8.
   Divide the soaked rice noodles into serving bowls. Ladle the hot Laksa broth over the noodles.
9. 9.
   Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Rice noodles — Make sure to soak the rice noodles in hot water until they are softened but still slightly firm to the bite. Over-soaking can result in mushy noodles.
• Indonesian shrimp paste (terasi) — Toast the shrimp paste in a dry pan for a few minutes before using to enhance its flavor.
• Indonesian sweet soy sauce (kecap manis) — If you can't find kecap manis, you can substitute it with a mixture of soy sauce and brown sugar.

Tips & Tricks

• For an extra kick of heat, add sliced bird's eye chili or chili flakes to the Laksa broth.
• Customize your Laksa by adding your favorite toppings such as bean sprouts, boiled egg, fried tofu, or sliced cucumber.
• If you prefer a thicker broth, simmer the Laksa for a longer time to reduce the liquid.
• Adjust the spiciness of the Laksa by adding more or less chili powder according to your taste preference.
• Leftover Laksa can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Indonesian-style Laksa hot in individual bowls. Squeeze fresh lime juice over the Laksa just before eating to enhance the flavors. Enjoy it with a spoon and chopsticks for a truly authentic experience.

Presentation advice

Garnish the Laksa with a generous amount of fresh cilantro to add a pop of color. You can also sprinkle some chili flakes or sliced red chili on top for an extra touch of spiciness. Serve the Laksa in beautiful ceramic bowls to elevate the presentation.