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Soto Banjar (South Kalimantan Chicken Noodle Soup)

Posting Date: 05/03/18

Soto Banjar (South Kalimantan Chicken Noodle Soup)

Soto Banjar (South Kalimantan Chicken Noodle Soup) originated in Banjarmasin city in the southern part of Kalimantan island. Banjar is short for Banjarmasin. Soto is like soup. However, unlike Western soups, it is normally served as a main dish. It could be served with rice on the side or lontong (compressed rice cake) in the soto. There are many different soto in Indonesia. Many regions have their own soto. Examples of other soto dishes are Soto Ayam (Indonesian Yellow Chicken Soup), Soto Ayam Ambengan (Ambengan Chicken Soup), and Soto Padang (Padang Beef Soup). Soto broth can be clear or creamy. The creamy broth is made by adding coconut milk. Soto Banjar broth is clear. The Western soup is called sop in Indonesian language.

Soto Banjar is normally served with Perkedel Kentang (Fried Potato Patties). However, if you are short of time, you could replace it by frying some diced potatoes. If you prefer healthy eating, you can skip frying the diced potatoes and cook the potatoes with the broth instead. In Indonesia, soto Banjar is served with lontong (compressed rice cake). It takes time to make it. So, I normally eat it with rice. After cooking the chicken with the broth, the chicken is normally fried. However, if you have health concern, you can skip frying it and just shred the chicken once it is fully cooked. I prefer not to fry the chicken. I think it is healthier that way.

The recipe serves 4-5 people.


  • 4 bunches of glass noodles
  • For soup broth: 2 boneless and skinless chicken breast
  • For soup broth: 1.5 liter of water
  • 1 cinnamon stick
  • 3 cloves
  • For spice paste: 3 small size shallots or 1 large size shallot, sliced
  • For spice paste: 5 cloves of garlic, sliced
  • 1.5 tablespoons vegetable oil
  • pinch of ground nutmeg powder or to taste
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 2 green onions, sliced
  • 1 tablespoon minced fresh flat leaf parsley
  • 3 hard boiled eggs, sliced
  • 8 pieces Perkedel Kentang (Fried Potato Patties). For recipe, click here. You can substitute with fried diced potato. If you don't have time to fry the diced potato, you can just dice a potato and cook the potato when the broth is cooked.
  • Optional: fried onions
  • Optional: lime wedges
  • Optional: sambal oelek or your favorite chili paste
  • Optional: sweet soy sauce


  1. Cook the glass noodles according to the package directions. Once cooked, drain and rinse the noodles on a colander several times with cold water until the noodles are cold to touch. This is to prevent the noodles from sticking to each other. Leave the noodles on the colander to drain excess water and set them aside.
  2. Place chicken breast into a pot. Add 1.5 liter water, cinnamon stick, and cloves into the pot. Cook the chicken over high heat until it is boiling. Once boiling, skim off the foam that forms on the top of the liquid until the liquid is cleared. Do not turn off the heat while skimming off the foam.
  3. While cooking the chicken, place shallots and garlic in a food processor. Process until the spice paste becomes smooth. Add vegetable oil into a small pan. Add spice paste into the pan. Saute it over medium high heat until it becomes fragrant. Remove from the heat.
  4. Transfer the sauted spice paste into the boiling pot that has the chicken. Add ground nutmeg powder, salt, and pepper into the pot. Reduce the heat to medium. Continue cooking until the chicken is fully cooked. Taste the broth and add more seasoning if needed. Add green onions. Let it cook for another 3 min. Discard cinnamon stick and cloves. Using a pair of tongs, remove the chicken from the broth.
  5. If you prefer to fry the chicken, let the chicken cool down first. Pat it dry with paper towel. Fry the chicken until golden brown. Remove the chicken and let it cool down before shredding it. If you don't want to fry the chicken, shred the chicken after it is cool down.
  6. To assemble, divide the glass noodles into 4 to 5 and place the noodles into a bowl. Place the shredded chicken into each bowl. Pour the chicken broth over the noodles. Top each bowl with minced fresh parsley, hard boiled egg, and perkedel kentang. If preferred, add fried onions, lime wedges, and sambal oelek. Drizzle with little bit of sweet soy sauce if you like it slightly sweet.

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