Laksa Timor-Leste
A rich and aromatic noodle soup from Timor-Leste, featuring a coconut milk-based broth infused with lemongrass, galangal, turmeric, and chili, often served with chicken or seafood and fresh herbs.
🧂 Ingredients
- 500 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 200 g Rice vermicelli noodles
- 400 ml Coconut milk
- 600 ml Chicken broth
- 3 medium Shallots(finely chopped)
- 4 cloves Garlic cloves(minced)
- 2 stalks Lemongrass stalks(bruised and roughly chopped)
- 2 cm piece Galangal(grated or finely chopped)
- 1 tsp Turmeric powder
- 1 tbsp Chili paste (sambal oelek)(or to taste)
- 2 tbsp Fish sauce
- 1 tbsp Lime juice
- 2 tbsp Vegetable oil
- Salt(to taste)
- Fresh cilantro(for garnish)
- Fresh mint(for garnish)
- Lime wedges(for serving)
👨🍳 Instructions
- 1
Prepare the noodles according to package directions. Drain and set aside.
💡 Tip: Rinse noodles with cold water to prevent sticking. - 2
In a large pot or Dutch oven, heat vegetable oil over medium heat. Add shallots, garlic, lemongrass, and galangal. Sauté until fragrant, about 3-5 minutes.
- 3
Stir in turmeric powder and chili paste. Cook for another minute until fragrant.
- 4
Add chicken pieces and cook until lightly browned on all sides.
- 5
Pour in chicken broth and coconut milk. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until chicken is cooked through.
- 6
Stir in fish sauce and lime juice. Season with salt to taste.
💡 Tip: Taste and adjust seasoning as needed. - 7
To serve, divide cooked noodles among bowls. Ladle the hot laksa broth and chicken over the noodles. Garnish with fresh cilantro and mint, and serve with lime wedges on the side.
💡 Tip: Ensure the broth is hot when serving.
💡 Pro Tips
- ✓For a spicier laksa, add more chili paste or fresh chilies.
- ✓You can substitute shrimp or firm tofu for chicken.
- ✓Bruising the lemongrass helps release its aromatic oils.
🔄 Variations
- Add sliced hard-boiled eggs for extra protein.
- Include other vegetables like bean sprouts or bok choy.