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Laksa Banjar served with egg and rich broth
Authentic Laksa Banjar soup

Laksa Banjar | Rich Coconut Noodle Soup

Author: Flavelo
Recipes Main Courses Soups
Originating from Banjarmasin in South Kalimantan, Laksa Banjar holds a special place in the world of laksas. The coconut broth is often enriched with mashed boiled egg yolks or fish meat for extra creaminess. The soul of the recipe is the homemade spice paste (bumbu), which must be fried until aromatic.
🕒 Prep Time 25 mins
🍳 Cook Time 25 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 600 kcal
🌍 Cuisine Indonesian

Ingredients

Equipment Needed

  • Blender or Mortar & Pestle (for spice paste)
  • Large Pot

Allergen Information

⚠️ Shellfish
⚠️ Egg
⚠️ Tree Nuts

Instructions

1 ✓

Blend onion, garlic, ginger, and shrimp paste into a smooth paste with a little oil.

Tip: This is the 'rempah' or spice base.
2 ✓

Dice chicken. Heat oil in a pot and fry the spice paste for 5-6 minutes until it darkens and oil separates.

Tip: It's ready when oil bubbles appear at the edges of the paste.
3 ✓

Add chicken, coat in spices, then add coconut milk and water. Season with salt and pepper.

4 ✓

Simmer for 15 minutes. Add green beans 5 minutes before finishing.

5 ✓

Serve over boiled rice noodles with egg and lime.

Recipe FAQ

Why fry the spices?
Raw onion and garlic taste harsh. Frying (tumis) mellows and deepens their flavors.

Ingredients

  • 13.5 oz Coconut Milk
  • 1/2 lb Chicken Breast Fillet
  • 7 oz Rice Noodles
  • 2 large Hard Boiled Eggs
  • 2 tbsp Coconut Oil
  • 1 medium Red Onion
  • 3 cloves Garlic
  • 1 inch Fresh Ginger
  • 1 whole Lime
  • 3.5 oz Green Beans
  • 1 tsp Shrimp Paste (Terasi) or Fish Sauce
  • 1 bunch Cilantro