Soto Ayam Lamongan
Soto Ayam Lamongan is a famous Indonesian chicken soup from Lamongan,
East Java. This dish is known for its clear, yellowish broth made from a
combination of chicken stock and various aromatic spices. Unlike other types of
soto, Soto Ayam Lamongan is unique because of the "koya" topping—a
powdery mixture of fried garlic and shrimp crackers that enhances the flavor and
texture of the soup. It is often served with rice, shredded chicken, boiled eggs,
and fried shallots, making it a hearty and flavorful meal. This dish is commonly
eaten for breakfast, lunch, or dinner and is widely available in street food
stalls and restaurants throughout Indonesia. Soto Ayam Lamongan is loved for its
savory, aromatic, and slightly creamy broth, making it one of the most
popular soto variations in Indonesia. The combination of fresh herbs, warm broth,
and crunchy koya gives this dish a special taste that is both comforting and
delicious.
Ingredients:
For the Soup:
1 whole chicken (cut into 4 pieces)
2 liters of water
3 cloves of garlic, minced
6 shallots, minced
2 cm of ginger, crushed
2 cm of turmeric, minced
2 cm of galangal, crushed
1 lemongrass stalk, crushed
3 kaffir lime leaves
2 bay leaves
1 teaspoon of salt
1/2 teaspoon of pepper
1 teaspoon of sugar
2 tablespoons of cooking oil
For the Koya Topping:
50 grams of shrimp crackers (kerupuk udang), crushed
3 cloves of fried garlic, mashed
For Serving:
2 cups of steamed rice
Recipe by John Wisdom
100 grams of vermicelli noodles (soaked in hot water and drained)
2 boiled eggs, cut in half
100 grams of bean sprouts, blanched
Fried shallots for garnish
Lime wedges
Sambal (chili sauce)
Tips:
For the best taste, simmer the chicken slowly to get a rich and flavorful
broth.
The koya topping is what makes Soto Ayam Lamongan unique, so don’t
skip it!
You can adjust the level of spiciness by adding sambal or extra chilies.
How to Make:
1. Boil the Chicken:
o In a large pot, bring water to a boil and add the chicken. Cook until
the chicken is tender, then remove it from the pot and let it cool.
Keep the broth.
2. Prepare the Spice Paste:
o Blend or grind garlic, shallots, ginger, turmeric, and coriander into a
smooth paste.
o Heat oil in a pan and sauté the spice paste until fragrant. Add
galangal, lemongrass, kaffir lime leaves, and bay leaves, then
continue stirring for another 2 minutes.
3. Make the Broth:
o Pour the sautéed spices into the chicken broth. Add salt, pepper,
and sugar. Let it simmer for 15-20 minutes to blend the flavors.
4. Shred the Chicken:
o Once the chicken is cool enough to handle, shred it into thin pieces
and set aside.
5. Prepare the Koya Topping:
o Crush the shrimp crackers and mix them with mashed fried garlic
until you get a fine powder.
6. Assemble the Dish:
o Place steamed rice in a bowl. Add vermicelli noodles, bean sprouts,
and shredded chicken. Pour the hot broth over it.
Recipe by John Wisdom
7. Serve:
o Sprinkle fried shallots and koya powder on top. Serve with boiled
eggs, lime wedges, and sambal on the side.
Enjoy Soto Ayam Lamongan, a delicious, warm, and comforting chicken soup
that is perfect for any occasion!
Recipe by John Wisdom
