Soto Ayam Lamongan (Lamongan-Style Chicken Soup)

Soto Ayam Lamongan - Lamongan-Style Chicken Soup

Soto is undeniably an ultimate dish in Indonesia. You can literally find this food in every region, which uniquely has its own distinctive characters that makes it different one another. Among all Indonesian Soto, the one that originated from Lamongan, a small town in East Java is arguably the one of the most delicious. The coconut-milk free broth is healthier and makes a perfect comfort food in the morning. The most visible different between Soto Ayam Lamongan with any other kind is the koyah sprinkled, a combination of grounded shrimp crackers and fried garlic to add a unique taste.

Let’s make your own Soto Ayam Lamongan using this authentic recipe.

Timing

  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours

Servings: 4

Ingredients

Soto

  • 1 whole chicken, cut into quarters
  • 3 cloves
  • Salt for taste
  • 1 litre water for broth

Spice (Grind the ingredients into paste)

  • 6 shallots, halved
  • 4 cloves garlic, bruised
  • 6 candlenuts
  • 2 inches ginger, peeled
  • 2 inches turmeric root
  • 1 inch galangal, peeled
  • 1 ¼ teaspoon white pepper

Herbs

  • 2 lemongrass, take only the white part
  • 6 kaffir lime leaves, torn

Chili sauce

  • 10 Thai chilli
  • ½ teaspoon salt
  • ½ teaspoon vinegar
  • 1 tablespoon drinking water

Koyah (Grind the ingredients into powder)

  • Shrimp crackers
  • Fried thinly sliced garlic

Complements & Garnishes

  • 50 gram mungbean vermicelli, boil lightly for 1-2 minutes
  • 50 gram cabbage, thinly sliced
  • 4 boiled eggs, remove the shells
  • 2 tablespoon fried shallots
  • 2 kaffir lime, halved
  • 1 stalk Chinese celery, chopped
  • Sweet soy sauce

Instructions

Broth

  1. Put chicken and water into the pot, bring to a boil. Reduce the heat and simmer for 10 minutes.
  2. Remove the chicken, drain the excess liquid then shred it into smaller pieces. Set aside the stock.
  3. Heat a frying pan and stir fry the pasted spice, cloves, herbs, and salt until fragrant and darker for about 2-3 minutes. Tip: Use a small fire to stir fry the both spice to avoid burnt.
  4. Transfer the spice into the chicken stock, bring back to boil. Let simmer for another 20 minutes, adjust the taste.

Chilli sauce

  1. Boil the chilli until softened for about 10 minutes.
  2. Drain and grind with the rest of the ingredients. Tip: To reduce the spiciness, remove the seeds before boiling.

Serving

  1. Take a bowl and arrange the ingredients by the following order: mungbean vermicelli, shredded cabbage, shredded chicken meat, 2 halves boiled egg, and chopped scallion. All in sufficient amount.
  2. Pour roughly 1 cup or broth for each serving.
  3. Squeeze the kaffir lime into the soup, sprinkle fried shallots and koyah for final touch. Add the chili sauce according to your preference.
  4. Eat together with steaming white rice for a more filling meal.

Note

  • Soto Ayam Lamongan might tasted differently if you have never try it before, but it is surprisingly delicious.
  • It may needs a lot of ingredients, but the cooking process is actually simple.
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