Soto Ayam Lamongan - chicken soup from East Java

Ingredients

• 1chicken
• 2500 mlwater
• 2 cmgalangal
• 2lemongrass stalks
• 5makrut lime leaves
• 3cloves
• 1½ tbspsalt
• 2 tsppalm sugar
• 3 tbspoil
• 7shallots
• 5garlic cloves
• 4 cmtoasted turmeric
• 2 cmginger
• 4roasted candlenuts
• 1 tspcoriander
• 1 tsppepper
• 150 gbean sprouts
• 100 gsoun (glass noodles), soaked
• 5cabbage leaves, finely chopped
• 2 sprigscelery, chopped
• 3eggs, boiled and cut into wedges
• 3 tbspfried garlic
• 2limes, cut into wedges
• 2 tbspkecap manis
• 4 tbspsambal rawit

Instructions

1. 1

   Prepare the chicken

   Cut the chicken into 4 pieces. Remove the central vein from the makrut lime leaves and finely chop the leaves.

2. 2

   Grind the spices

   Pound or grind the shallots, garlic, turmeric, ginger, candlenuts, coriander and pepper into a paste.

3. 3

   Start the broth

   Put the water, chicken, galangal, lemongrass, makrut lime leaves, cloves, salt and palm sugar in a pan. Bring to the boil.

4. 4

   Fry the paste

   Heat the oil in a pan and fry the spice paste for 6 minutes. Add it to the stock and cook until the chicken is done.

5. 5

   Brown and shred

   Take the chicken out of the pan and fry it until golden brown. Shred the meat.

6. 6

   Assemble the bowls

   Put some of the bean sprouts, soaked noodles, cabbage, celery, egg and fried garlic in each bowl, then add chicken. Spoon over the stock and serve with lime, kecap manis and sambal.

What is Soto Ayam Lamongan?

Soto ayam is a family of Indonesian chicken soups, and this Lamongan-style version comes from East Java. It is served as a bowl of broth with chicken and a selection of accompaniments.

Spice paste fried before it goes into the stock gives the broth its aromatic base, while noodles, vegetables and condiments let each bowl combine soft, crisp and tangy elements.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The noodles and palm sugar supply most of the carbohydrates, while the chicken contributes protein and the oil, candlenuts and egg contribute fat. Pair a bowl with extra vegetables or a simple vegetable side if you want a more vegetable-heavy meal.

Build the aromatic broth

Whole aromatics: galangal, lemongrass, makrut lime leaves and cloves simmer with the chicken to flavour the water. Keep them in the pot while the chicken cooks so their fragrance has time to infuse.

Make the spice paste

Paste ingredients: shallots, garlic, toasted turmeric, ginger, roasted candlenuts, coriander and pepper are ground together. Frying the paste for the stated 6 minutes before adding it to the stock is a key part of the method.

Cook the chicken in stages

Poaching: the chicken cooks in the seasoned stock until done, adding flavour to the broth as it cooks. The recipe gives no separate poaching time, so use doneness rather than a set number of minutes as your guide.

Browning: after removing it from the stock, fry the chicken until golden, then shred the meat for serving.

Set up the toppings

Fresh components: bean sprouts, cabbage and chopped celery bring crunch and freshness, while soaked soun adds a soft, slippery texture. Arrange them in the bowls before adding the hot broth.

Finishing touches: boiled egg and fried garlic add richness and savoury flavour. Lime, kecap manis and sambal are served alongside for diners to adjust each bowl.

Serve while hot

Assembly: put the accompaniments in bowls, top with shredded chicken and ladle over the stock. Serve promptly so the noodles and vegetables stay distinct rather than sitting in the broth for too long.

At the table: offer the lime, kecap manis and sambal separately. This lets everyone add brightness, sweetness or heat to taste.

Recipe notes & tips

• Remove the central vein from each makrut lime leaf before chopping it.
• Grind the spice ingredients to a fine paste so they distribute through the broth.
• Fry the paste for the full 6 minutes before adding it to the stock.
• Check the chicken for doneness before taking it out to brown.
• Keep the lime, kecap manis and sambal on the side so they can be added to taste.

Variations

• More greens: add extra bean sprouts or cabbage to each bowl.
• Extra lime: serve additional wedges for a sharper finish.
• Milder bowls: serve sambal separately and let everyone add their own.
• More noodles: increase the soaked soun when assembling the bowls.
• Crispier chicken: fry the cooked chicken until its exterior is well browned before shredding.

Common mistakes to avoid

• Skipping the leaf preparation: remove the makrut lime leaf veins before chopping for a more pleasant texture.
• Adding the paste straight to the stock: fry it in oil for 6 minutes first, as the method directs.
• Overcooking the chicken: remove it from the broth once it is done so it can be browned and shredded.
• Leaving the toppings in the broth too long: assemble the bowls just before serving to preserve their different textures.
• Seasoning every bowl the same way: offer lime, kecap manis and sambal separately so each person can adjust the finish.

How to store

Store leftover broth, chicken and toppings separately in covered containers in the fridge and use within 3 days. Reheat the broth and chicken until piping hot, then assemble with the toppings; keep lime and condiments separate.

Frequently asked questions