Overview
A famous East Javanese chicken soup known for its turmeric-infused broth and savory shrimp cracker koya topping.
IMG_1273
Lunch
Featured
Soto Ayam Lamongan (Indonesia)
An authentic recipe for Soto Ayam Lamongan, highlighting the vibrant turmeric broth, tender shredded chicken, and savory garlic-prawn cracker koya topping.
Ready in
75 min
Makes 6 servings
Prep
30m
Cook
45m
Level
Medium
About this recipe
An authentic recipe for Soto Ayam Lamongan, highlighting the vibrant turmeric broth, tender shredded chicken, and savory garlic-prawn cracker koya topping.
A famous East Javanese chicken soup known for its turmeric-infused broth and savory shrimp cracker koya topping.
Ingredients
Soup Base
Spice Paste
Koya Powder
Accompaniments
Equipment
- Large stockpot For boiling broth and chicken
- Blender or food processor For grinding spice paste and making koya
- Sajian bowls Deep soup bowls
Instructions
-
Boil the chicken in water for 5 minutes, discard the water, then refill with 2500 ml fresh water and simmer over medium heat.
-
Grind shallots, garlic, turmeric, candlenuts, coriander seeds, and cumin into a smooth spice paste.
-
Sauté the spice paste with bruised lemongrass, kaffir lime leaves, galangal, and ginger until fragrant and cooked through.
-
Transfer the sautéed spice mixture into the boiling chicken broth. Season with salt and sugar, and simmer until the chicken is tender.
-
Remove the chicken, shred the meat, and set aside. Keep the yellow soup broth hot on the stove.
-
To make the Koya powder, blend the fried garlic chips and fried prawn crackers together into a fine powder.
-
Assemble in serving bowls by placing softened glass noodles, bean sprouts, and shredded chicken, then pour the hot yellow soup over and top with halved eggs, celery leaves, and a generous spoonful of koya powder.
Nutrition
Calories
380
Protein
28g
Carbs
32g
Fat
15g
Fiber
2g
Sugar
3g
Sodium
720mg
Serving Size
1 bowl
Cooking Timeline
Recipe Scorecard
Overall
9.4
/10
Expert
4.9
95% conf.
Expert Review
Verdict
A legendary Indonesian comfort soup featuring a deeply aromatic golden broth and the magical crunch of koya powder.
Pros
- Rich and aromatic broth
- Unique koya topping
- Warming and comforting
Cons
- Multiple steps for prep and koya creation
AI Insights
Summary
An authentic recipe for Soto Ayam Lamongan, highlighting the vibrant turmeric broth, tender shredded chicken, and savory garlic-prawn cracker koya topping.
Tips
- Roast the fresh turmeric before grinding to remove any raw bitter taste
- Store the koya powder in an airtight jar so it stays crispy and does not absorb moisture
- Serve with lime wedges and spicy sambal on the side for an extra flavor kick
Substitutions
- Whole chicken → Chicken thighs and breasts
- Prawn crackers (krupuk udang) → Garlic crackers
Storage
Store the broth and shredded chicken separately from noodles and koya in the refrigerator for up to 3 days.
Pairing
- Warm steamed rice
- Perkedel kentur (potato fritters)
AI Cooking Assistant
Ask about substitutions, timing, or technique for this recipe.
FAQ
What makes Soto Ayam Lamongan unique?
The addition of Koya powder, made from ground fried garlic and prawn crackers, gives it a distinct savory thickness and rich flavor.
Can I use chicken breast only?
Yes, bone-in chicken parts add more depth to the broth, but chicken breasts can be shredded for the serving component.
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