Soto Ayam Lamongan

5.0 from 1 reviews

Author: Anita Jacobson

Categories: One Dish Meal Soup

Cuisines: Indonesian

Ingredients: Chicken

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Serves: 4

Ingredients

• Soto (chicken soup)
• 1 chicken (preferably free-range chicken), cut into 4-8 pieces
• 2 liter (8 cups) water/chicken stock
• 3 Indonesian bay leaves (Indonesian: daun salam), omit if you don’t have these
• 2 lemongrass (Indonesian: sereh), bruised and knotted
• 5 kaffir lime leaves (Indonesian: daun jeruk)
• 1 ½ tablespoon salt, or to taste
• Grind the following into spice paste
• 100 gram shallots (about 8 Chinese shallots, or about 3 French shallots)
• 8 cloves garlic
• 6 candlenut (Indonesian: kemiri), or substitute with macadamia
• 2 inches ginger, peeled
• 1 inch galangal (Indonesian: lengkuas), peeled
• ½ teaspoon black pepper
• 1 teaspoon turmeric powder (Indonesian: kunyit)
• 1 teaspoon coriander powder (Indonesian: ketumbar)
• Chili sauce
• 10 bird's eye chili (Indonesian: cabe rawit)
• 1 tablespoon drinking water
• ½ teaspoon vinegar
• ½ teaspoon salt
• Koya (shrimp crackers and garlic powder)
• 15 shrimp crackers (Indonesian: kerupuk udang)
• 5 cloves garlic
• ½ teaspoon salt
• Accompaniments and garnishes
• 200 gram glass/bean noodle (Indonesian: sohun), lightly boil for 1-2 minutes
• 50 gram shredded cabbage
• 2 stalk scallion (Indonesian: daun bawang), finely chopped
• 2 stalk Chinese celery (Indonesian: daun selederi), finely chopped
• 2-4 tablespoon fried shallots (Indonesian: bawang goreng)
• 4 hard-boiled egg
• 4 kaffir lime/regular lime, cut into wedges

Instructions

• Soto (chicken soup)
  1. Boil together chicken and water/stock in a soup pot, then reduce the heat and simmer for 10 minutes. Use a skimmer/slotted spoon to remove any floating scum.
  2. Heat oil in a frying pan over medium-high heat and fry the spice paste until fragrant, about 3-5 minutes. Add daun salam (if using), lemongrass, and kaffir lime leaves. Stir and cook for 1 minute.
  3. Add the cooked spice paste into the pot. Bring the soup back to a boil, then reduce the heat and simmer for 15-20 minutes, or until the chicken is fully cooked. Season with salt and adjust the amount as needed.
  4. Remove the chicken from the pot. Once cool enough to handle, remove the skin and bones from the chicken, and divide the meat into four portions.
• Chili sauce
  1. Boil chilies until soft, about 10 minutes. Drain the chili, then chop finely and mix with the rest of the ingredients. Since bird’s eye chilies can be quite hot, you may want to remove the seeds from the chilies to reduce the spiciness level of the chili sauce.
• Koya (shrimp crackers and garlic powder)
  1. Fry shrimp crackers in hot oil over medium heat until the crackers expand. Set aside over a wire rack to drain the excess oil. You can also use store-bought shrimp crackers that have been fried and ready to eat.
  2. Fry minced garlic until golden brown and set aside to cool.
  3. Grind together shrimp crackers, fried garlic, and salt in a food processor into fine powder to make koya.
• Assemble and serve
  1. Prepare 4 large bowls (e.g. ramen/pho bowls). Arrange some glass noodles, some shredded cabbage, 1 portion of chicken meat, and 1 hard-boiled egg per bowl.
  2. Pour chicken broth to cover. Garnish with scallions, Chinese celery, and fried shallots.
  3. Serve with kaffir lime wedges (or regular lime wedges), chili sauce, and koya powder (or shrimp crackers).