Soto Lamongan comes from Lamongan in East Java, but its bowls now travel far beyond the regency. The signature is a yellow chicken broth topped with koya, a savoury powder that changes the soup’s texture as it mixes in. Indonesia’s tourism authority describes turmeric, lemongrass, galangal and other aromatics in the broth, and a koya made from crushed shrimp crackers and fried garlic.
Build the broth before the bowl
The colour should come from turmeric rather than a heavy cream base. Chicken broth carries softened shallot, garlic and warm spices; aromatics such as lemongrass and galangal add fragrance. The Indonesian tourism guide notes that recipes vary, so treat the exact spice blend as a cook’s choice. Simmer until the chicken is cooked through, then shred it for serving. Keep the soup hot while preparing the toppings.
Finish with koya, then adjust at the table
Put vermicelli, cabbage or sprouts and shredded chicken in the bowl; add egg or spring onion if wanted. Ladle over broth and scatter koya just before eating. Its cracker-and-garlic crumbs soften into the liquid, lending body without turning the soup into a thick stew. A squeeze of lime and a spoon of sambal can be added to taste. Because traditional koya uses shrimp crackers, diners with shellfish allergies or vegetarian diets should ask about the topping.
Watch the preparation
The embedded Indonesian-language video from Delishtube Indonesia demonstrates one home-cooking approach to Soto Ayam Lamongan. Watch the sequence of making the broth, preparing the chicken and finishing the bowl, then compare it with the regional ingredients described by Indonesia Travel.
Video: Delishtube Indonesia, How to Make Indonesian Chicken Soto (Lamongan Specialty). Dish background: Indonesia Travel.
