Laksa Ayam Jakarta - Chicken Coconut Milk Soup

5.0 from 4 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 8


  • 3 tablespoon oil
  • 2 lemongrass (Indonesian: sereh), bruised and knotted
  • 900 gram (~ 2 lbs) boneless skinless chicken breast and/or thigh, cut into thin strips
  • 3 cup chicken stock
  • 1 can (400 ml) coconut milk, divided
  • 2-3 teaspoon salt, or to taste
  • 2-3 teaspoon palm sugar, or to taste
  • 1/4 teaspoon ground pepper
  • 6 kaffir lime leaves (Indonesian: daun jeruk), thinly sliced
  • 2 scallions (Indonesian: daun bawang), thinly sliced
  • 1/4 cup coriander leaves (Indonesian: daun ketumbar), thinly sliced
  • Spice paste (grind the following together)
  • 100 gram shallot (Indonesian: bawang merah)
  • 2 cloves garlic (Indonesian: bawang putih)
  • 1 inch ginger (Indonesian: jahe)
  • 1/2 tablespoon ground coriander (Indonesian: bubuk ketumbar)
  • 1 teaspoon ground turmeric (Indonesian: bubuk kunyit)
  • 1/4 teaspoon ground cumin (Indonesian: bubuk jinten)
  • 2 tablespoon dried tiny shrimps (Indonesian: ebi), soaked in cold water until puffy and soft
  • 3 red fresno chili peppers
  • 2-5 Thai bird eye chilies (optional)
  • Laksa accompaniments
  • boiled rice vermicelli, or steamed white rice
  • hard-boiled eggs
  • fried shallots (Indonesian: bawang goreng)
  • mung bean sprouts (Indonesian: tauge)
  • lemon basil (Indonesian: daun kemangi)
  • emping crackers


  1. Heat oil in a soup pot over medium-high heat. Sauté spice paste and lemongrass until fragrant, about 3 minutes.
  2. Add in chicken strips, stir until no longer pink.
  3. Pour chicken stock and 1/2 can of coconut milk to the pot, season with salt, sugar, and ground pepper.
  4. Once it boils, reduce heat to a simmer and cook until chicken is fully cooked.
  5. Reduce heat to as low as possible, then add in the remaining coconut milk. Give it a taste test and add salt/sugar as needed.
  6. Turn off heat. Add in thinly sliced kaffir lime leaves, scallions, and coriander leaves. Serve laksa hot with all the accompaniments.

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