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Soto Ayam Lamongan (Indonesian Turmeric Chicken Soup)

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Soto Ayam Lamongan is a classic Indonesian soup known for its golden, aromatic broth, built from layers of blended aromatics, toasted spices, and savory prawn paste. The soup is served with shredded fried chicken, glass noodles, cabbage, tomatoes, a sprinkle of signature koya (prawn cracker and garlic topping), and finished with eggs, fried shallots, and a hit of lime. Each bowl is hearty and comforting, full of texture and complex flavor.
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Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Indonesian
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 whole chicken about 1.5 kg
  • 2 liters fresh water
  • 1 tbsp cooking oil
For Blended Mixture 1 (Aromatics)
  • 10 shallots
  • 5 cloves garlic
For Blended Mixture 2 (Spices)
  • 3 candlenuts toasted
  • 2 cm fresh turmeric toasted
  • 2 cm fresh ginger
For Blended Mixture 3 (Umami)
  • 50 grams fresh prawns peeled and deveined
For Seasoning
  • 1 tbsp coriander seed powder
  • 1 tsp white pepper
  • 1 tbsp salt or to taste
  • 1 tsp sugar or to taste
  • 1 tsp mushroom stock powder or chicken bouillon
  • 2 stalks lemongrass bruised
  • 5 kaffir lime leaves bruised
  • 2 green onions thinly sliced
For the Koya (Powdered Topping)
  • 100 grams prawn crackers
  • 2 tbsp fried garlic
For the Toppings
  • 100 grams soun (glass noodles) soaked in hot water until soft, then drained
  • 0.25 head cabbage thinly sliced
  • 2 tomatoes cut into wedges
  • 4 hard-boiled eggs peeled and halved
  • fried shallots for garnish
  • lime wedges for serving
  • sambal (chili sauce) for serving (optional)

Equipment

  • Large pot
  • Medium pan
  • Blender or food processor
  • Cutting board
  • Sharp knife
  • Serving bowls
  • Strainer or sieve

Method
 

  1. Blend the shallots and garlic together until you have a smooth paste. Set aside.
  2. In a dry pan, toast the candlenuts and turmeric over medium heat for 2–3 minutes, stirring frequently, until aromatic. Place them in a blender along with ginger and blend until smooth, adding a little water or oil if needed.
  3. Process the peeled and deveined prawns in a blender or food processor until they become a thick, smooth paste. Set aside.
  4. Heat the cooking oil in a large pan over medium heat. Add the shallot-garlic paste and sauté for 5–7 minutes, stirring often, until fragrant and the oil separates from the paste.
  5. Add the toasted candlenut-turmeric-ginger paste to the pan and mix well. Stir in coriander seed powder, white pepper, salt, sugar, mushroom stock powder, bruised lemongrass stalks, and kaffir lime leaves. Cook for another 2–3 minutes, then stir in the prawn paste. Continue cooking until the mixture is savory and the prawn aroma has mellowed.
  6. Rinse the whole chicken, then place it in a pot. Pour in enough water to cover and bring to a boil. Skim any foam and impurities from the surface. Remove the chicken and rinse under running water to ensure a clear broth.
  7. Transfer the cleaned chicken to a clean large pot. Add 2 liters of fresh water and the cooked paste from earlier. Simmer over medium heat for 30–40 minutes, until the chicken is tender and the broth is golden and aromatic. Adjust salt or seasonings as needed. Stir in thinly sliced green onions, then cover the pot to keep warm.
  8. Remove the chicken from the broth and allow it to cool briefly. Heat a little oil in a pan and fry the chicken pieces until lightly golden and fragrant on all sides. Once cooled, shred the fried chicken into thin strips.
  9. To make the koya, blend the prawn crackers together with the fried garlic until you achieve a very fine, powdery texture.
  10. Prepare the toppings: soak the glass noodles in hot water until soft and drain; thinly slice the cabbage; cut tomatoes into wedges; halve the hard-boiled eggs; and ready fried shallots, lime wedges, and sambal if using.
  11. To assemble, start with softened glass noodles in the base of each serving bowl. Top with shredded fried chicken, sliced cabbage, and tomato wedges. Pour over hot broth and add half a hard-boiled egg. Finish with a sprinkle of fried shallots, a generous spoonful of koya, and serve with lime wedges and sambal on the side.

Nutrition

Calories: 485kcal

Notes

You can substitute candlenuts with macadamia nuts or cashews if needed—toast lightly before using. If you prefer, bone-in thighs or drumsticks may be used instead of a whole chicken, though the broth will be less rich. Make the koya just before serving for the best texture, and keep toppings separate until assembly. The broth and shredded chicken both freeze well for up to three months, but the noodles, cabbage, and koya are best prepared fresh. Adjust sambal and lime at the table to suit your taste.

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