Laksa Soto
Dive into the vibrant, aromatic world of Southeast Asian cuisine with Laksa Soto, a comforting fusion of two iconic dishes: Malaysian Laksa and Indonesian Soto. This hearty noodle soup combines the creamy richness of coconut milk with the bright, herbaceous flavors of lemongrass, kaffir lime leaves, and a homemade spice paste of shallots, garlic, ginger, and red chilies. Tender shredded chicken and silky rice noodles swim in the fragrant broth, creating a perfect balance of spice and warmth. Garnished with crisp bean sprouts, boiled eggs, fried shallots, and fresh cilantro, this dish is as visually stunning as it is delicious. A squeeze of lime adds a zesty finish, making it the ultimate one-bowl meal for any occasion. Perfect for lovers of Southeast Asian flavors, Laksa Soto is a true culinary experience you can easily recreate at home.
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Recipe Information
Ingredients
- 400 grams Rice noodles
- 500 grams Chicken thigh (boneless, skinless)
- 400 milliliters Coconut milk
- 1000 milliliters Chicken stock
- 2 stalks Lemongrass stalks (bruised)
- 4 leaves Kaffir lime leaves
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 4 Shallots
- 3 Garlic cloves
- 2 centimeters Ginger
- 3 Red chilies
- 5 stems Cilantro stems (optional)
- 3 tablespoons Cooking oil
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 150 grams Bean sprouts
- 4 eggs Boiled eggs
- 4 pieces Lime wedges
- 3 tablespoons Fried shallots
- 10 grams Fresh cilantro (for garnish)
Instructions
Cook the rice noodles according to the package instructions. Drain and set aside.
Prepare the spice paste by blending shallots, garlic cloves, ginger, red chilies, and optional cilantro stems into a smooth paste. Add a small amount of water if needed to help blend.
Heat the cooking oil in a large pot over medium heat. Add the spice paste and saute for 3-4 minutes until fragrant and the oil separates from the paste.
Stir in the turmeric powder and ground coriander. Cook for another 1 minute to toast the spices.
Add the chicken stock, coconut milk, bruised lemongrass stalks, and kaffir lime leaves to the pot. Bring the mixture to a gentle boil.
Add the chicken thigh pieces to the pot and simmer for 20 minutes, or until the chicken is cooked through and tender.
Remove the chicken pieces from the pot and shred them using two forks. Return the shredded chicken to the soup.
Season the soup with salt and sugar, adjusting according to taste.
To assemble, divide the cooked rice noodles among serving bowls. Ladle the hot laksa soto soup over the noodles.
Top each bowl with bean sprouts, halved boiled eggs, fried shallots, and fresh cilantro.
Serve with lime wedges on the side for added brightness, and enjoy your Laksa Soto!
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 343 mg | 114% | |
| Sodium | 1040 mg | 45% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 14.6 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 104 mg | 8% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 920 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
