andrejthechef
IndonesiaSoupLunch

Soto Ayam Lamongan

Turmeric-yellow chicken broth with shredded chicken, glass noodles and egg, topped with koya, a crushed cracker and garlic powder that defines the dish.

prep
25 min
cook
45 min
total
1 h 10 min
serves
4
level
medium
Soto Ayam Lamongan, a dish from Lamongan, East Java

Soto ayam exists all over Indonesia with regional variations, but the Lamongan style, from a small city in East Java, is known for one specific addition: koya, a powder of fried garlic and crushed prawn crackers pounded together and sprinkled over the top.

The broth itself is a good, straightforward turmeric chicken soup. Koya is what turns it into something people specifically travel to Lamongan-style stalls for, so do not treat it as an afterthought garnish.

Part of our 20 best Indonesian recipes list.

method

  1. Put the chicken in a pot with the water. Bring to a boil, skim off the foam, then lower to a simmer.

  2. Blend the shallots, 2 garlic cloves, candlenuts, turmeric, coriander and galangal into a paste. Fry it in the oil for 5 minutes until fragrant.

  3. Add the fried paste, lemongrass and bay leaf to the simmering chicken broth. Simmer for 30 to 35 minutes, until the chicken is tender.

  4. Lift out the chicken, let it cool slightly, then shred the meat off the bone. Strain the broth if you want it perfectly clear, or leave it as is.

  5. For the koya, fry the remaining garlic cloves until deep golden and crisp. Pound or blend them with the fried prawn crackers into a coarse, fragrant powder.

  6. Divide the glass noodles, cabbage and shredded chicken among bowls. Ladle over the hot broth.

  7. Top each bowl with half an egg, a generous spoonful of koya, and fried shallots. Serve with lime and sambal on the side.

chef's tips

  • Koya is not optional seasoning, it is the signature of this specific style of soto. Skip it and you have a decent chicken soup, not soto ayam Lamongan.
  • Make the koya just before serving. It loses its crunch within an hour or two once it is pounded.
  • A real yellow color comes from turmeric, not food coloring. Fresh turmeric gives a cleaner flavor than the dried powder if you can find it.
  • Shred the chicken by hand rather than chopping it. The texture is part of what makes this soup feel generous.