Soto Lamongan is a traditional Indonesian dish originating from the Lamongan regency in East Java. This delicious soup is characterized by its rich and flavorful broth, succulent chicken, and crispy fried shallots.
– 1 chicken breast, boiled and shredded
– 5 cups chicken broth
– 2 shallots, sliced
– 3 cloves garlic, minced
– 1 lemongrass stalk, bruised
– 1 kaffir lime leaf, torn
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon coriander powder
– 1/4 teaspoon cumin powder
– 1/8 teaspoon black pepper
– Salt to taste
– Fried shallots
– Chopped green onion
– Fried garlic
– Sliced celery
– Tomato wedges
– Lime wedges
– Sambal (optional)
1. In a large pot, heat the chicken broth over medium heat.
2. Add the shallots, garlic, lemongrass, kaffir lime leaf, turmeric, coriander, cumin, black pepper, and salt. Bring to a boil.
3. Reduce heat to low and simmer for 15 minutes, or until the broth becomes fragrant.
4. Add the shredded chicken and cook for 5 minutes, or until heated through.
5. To serve, ladle the soto into bowls and garnish with fried shallots, green onion, fried garlic, celery, tomato wedges, lime wedges, and sambal (if desired).
– For a richer flavor, use a combination of chicken broth and coconut milk.
– Add vegetables such as carrots or celery to the broth for extra nutrition.
– Serve with rice, emping (crispy crackers), or lontong (rice cake).