Ingredients

  • Serves 2-4 people
  • 200 g chicken thigh fillet

  • 3 bay leaves

  • 3 kaffir lime Leaves

  • 1 lemongrass, crushed

  • 1 L water

  • 7 g salt

  • 10 g sugar

  • 15 g chicken stock powder

  • 15 g fried onions

  • Ground spices :

    50 g shallots

  • 30 g garlic

  • 15 g ginger

  • 10 g coriander

  • 5 g white pepper

  • 15 g turmeric, grilled

  • 15 g candlenut

  • 30 ml cooking oil, for sauteing

  • Koya:

    200 g shrimp crackers

  • 30 g fried garlic

  • Complement:

    100 g bean sprouts

  • 100 g cabbage

  • 15 g thin slice of onion

  • 150 g boiled vermicelli

  • 15 g celery leaves, thinly sliced

Soto Koya Lamongan (Lamongan-Style Soup with Koya Toppings)
Recipe Courtesy of
Darmawan

Soto Koya Lamongan (Lamongan-Style Soup with Koya Toppings)

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Soto has become a source of pride in Indonesia. Almost all cities in Indonesia have different types of soto with their own characteristics. When talking about the most famous Soto broth from the East Java region, Soto Koya Lamongan is the cream of the crop. Yellowish from the turmeric, and a thick broth made by candlenut, its topped off with shredded chicken, and Koya, the magical topping that gives the soto that unique flavor. Made from shrimp and garlic crackers, it's no wonder this Soto tops the others in its league.
  • Easy
  • 60 min
  • 30 min
  • 15 min
  • 3 steps
  • 24 Ingredients
  • Easy
  • 3 steps
  • 24 Ingredients
  • 60 min
  • 30 min
  • 15 min

Directions

  1. Making seasoning for soto

    • Puree the ground spices ingredients.

    • Saute the ground spices with the kaffir lime leaves, bay leaves, and lemongrass using medium heat for 15 minutes, stirring constantly so they don't burn.

    Making seasoning for soto


  2. Making koya

    • Fry the crackers and then grind them finely with the fried garlic and set aside.
    Making koya


  3. Cooking the soto

    • Pour the 1 L of water into a pot and bring to a boil.

    • Once the water is boiling, add the chicken and boil the chicken until it's cooked. Remove the chicken and set aside. Cut or shred to preferred size. Scoop out the scum that floats to the top of the broth.

    • Then add all the spices that have been sauteed earlier and bring to a boil again.

    • Add salt, sugar, chicken stock  powder and powdered white pepper then stir to mix well.

    Cooking the soto


Plate and Serve!

  • Prepare a serving bowl, add the vermicelli, chicken, cabbage, onion, celery and bean sprouts.

  • Then pour in some  broth, add koya, fried onions and serve hot.
Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 200 g chicken thigh fillet

    • 3 bay leaves

    • 3 kaffir lime Leaves

    • 1 lemongrass, crushed

    • 1 L water

    • 7 g salt

    • 10 g sugar

    • 15 g chicken stock powder

    • 15 g fried onions

    • Ground spices :

      50 g shallots

    • 30 g garlic

    • 15 g ginger

    • 10 g coriander

    • 5 g white pepper

    • 15 g turmeric, grilled

    • 15 g candlenut

    • 30 ml cooking oil, for sauteing

    • Koya:

      200 g shrimp crackers

    • 30 g fried garlic

    • Complement:

      100 g bean sprouts

    • 100 g cabbage

    • 15 g thin slice of onion

    • 150 g boiled vermicelli

    • 15 g celery leaves, thinly sliced

    Nutrition
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