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Soto Ayam Lamongan (Lamongan Chicken Soup)

Posting Date: 04/17/19

Soto Ayam Lamongan (Lamongan Chicken Soup)

Soto Ayam Lamongan (Lamongan Chicken Soup) originated in Lamongan, East Java. Indonesia has so many different variations of soto. Many regions in Indonesia has their own version of soto, such as Soto Banjar from Banjar, South Kalimantan, Soto Padang from Padang, Soto Ayam Ambengan from Surabaya, Soto Ayam Madura (Madura Chicken Noodle Soup), etc.

Soto is like soup but unlike in Western cuisine, it is considered as main dish because it is served with rice or soto itself consists of noodle either glass noodles, egg noodles, or rice vermicelli. If you want to serve it as a soup rather than main dish, you can serve it without rice or reducing or omitting the noodles. The soup broth of soto could consist of coconut milk or no coconut milk. Soto ayam Lamongan doesn't use coconut milk in the broth and the soup broth is made by using the liquid used to cook the chicken. Soto ayam Lamongan is normally served with chili paste on the side. If you like the heat, you can serve it with chili paste. I use sambal oelek for the chili paste.

The recipe serves for about 3 people.


  • For spice paste: 5 small or 1 large size shallot, quartered
  • For spice paste: 5 cloves of garlic, halved
  • For spice paste: 1" fresh ginger, peeled and sliced
  • For spice paste: 1 teaspoon turmeric powder
  • For spice paste: 1 teaspoon coriander powder
  • For spice paste: 4 candlenuts, halved. If you cannot find candlenuts, you can substitute with macadamia nuts or you can omit it.
  • 1 boneless and skinless chicken breast
  • 1500 ml water
  • 1 tablespoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1.5 tablespoons vegetable oil
  • 3 lemongrass, white part smashed with the back of your knife and green part discarded
  • 5 kaffir lime leaves. You can find kaffir lime leaves either in the produce section or in the freezer in the Asian stores. If you cannot find kaffir lime leaves in Asian stores, substitute them with 1 teaspoon of lime zest.
  • 1 tablespoon sugar or to taste
  • 3 bunches of glass noodles, cooked according to the package direction, rinsed in cold water after cooking to prevent sticking, and drained on colander to remove excess water. Glass noodles are packaged in several bunches of glass noodles per package. One bunch is for 1 personal serving.
  • 1 cup sliced cabbage
  • 1 cup bean sprouts
  • 3 hard boiled eggs, peeled and sliced into 4
  • 2 Roma or small tomatoes, diced
  • 1 green onion, thinly sliced
  • fried onions
  • Optional: sambal oelek
  • Optional: lime wedges
  • Optional: shrimp crackers


  1. Process the spice paste ingredients in a food processor. Pulse the food processor until spices become smooth paste.
  2. Place chicken breast and 1500 ml of water in a pot. Add salt and black pepper. Cook the chicken until it is fully cooked. Remove from the heat. Using tongs, remove the chicken. Do not throw away the liquid in the pot. It will be used as soup broth. Set the chicken aside to cool down. Once chicken is cool down, shred the chicken.
  3. While waiting for chicken to cook, add vegetable oil into a pan. Heat the oil over medium high heat. Once the oil is hot, add spice paste, lemongrass, and kaffir lime leaves into the pan. Saute the spice paste until it is aromatic and the shallots become soft. Remove from the heat.
  4. Once the chicken has been cooked and removed from the liquid, add the sauted spice paste along with lemongrass and kaffir lime leaves into the pot of the soup broth. Heat the soup broth until it is boiling. Reduce the heat to simmer, add sugar, and stir to mix. Taste it and add more salt, pepper, or sugar if needed. Let it simmer for another 15 min. Remove from the heat. Discard lemongrass and kaffir lime leaves.
  5. To serve it, divide glass noodles, chicken, bean sprouts, and cabbage into 3 servings. Place each serving of glass noodles, chicken, bean sprouts, and cabbage into a bowl. Add hard boiled egg, diced tomatoes, and green onion. Pour the soup broth into the bowl. Top it with shrimp crackers if used and sprinkle with little bit of fried onions. Serve it with sambal oelek and lime wedges on the side if used.

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