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Soto Lamongan

A traditional Indonesian chicken soup featuring an aromatic turmeric broth served over glass noodles and topped with savory koya powder.

55 minMediumServes 4360 cal/serving

IndonesianSoupStovetopHigh ProteinGluten-FreeDairy-FreeNut-FreeEgg-FreeNightshade-FreeCorn-Free

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Ingredients

  • 1.5 lbs bone-in chicken thighs
  • 6 shallots, sliced
  • 4 garlic cloves, minced
  • 1 tsp ground turmeric
  • 1 tbsp fresh ginger, grated
  • 2 lemongrass stalks, bruised
  • 6 cups chicken stock
  • 4 oz mung bean vermicelli, soaked
  • 2 tbsp koya garlic cracker powder
  • 2 tbsp fresh lime juice

Instructions

  1. 1

    Sauté 6 sliced shallots, 4 minced garlic cloves, 1 tbsp grated fresh ginger, and 1 tsp ground turmeric in a large pot over medium heat until fragrant, about 3 minutes.

  2. 2

    Pour in 6 cups chicken stock, then add 2 bruised lemongrass stalks and 1.5 lbs bone-in chicken thighs to the pot.

  3. 3

    Bring to a simmer and cook for 25 minutes until the internal temperature of the 1.5 lbs bone-in chicken thighs reaches 165°F.

  4. 4

    Remove 1.5 lbs bone-in chicken thighs, shred the meat finely, and discard the bones.

  5. 5

    Divide 4 oz soaked mung bean vermicelli and shredded 1.5 lbs bone-in chicken thighs into bowls, ladle hot broth over top, and finish with 2 tbsp fresh lime juice and 2 tbsp koya garlic cracker powder.

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Questions

What is Soto Lamongan?

A traditional Indonesian chicken soup featuring an aromatic turmeric broth served over glass noodles and topped with savory koya powder. This reference files it under Indonesian soup: made on the stovetop, rated medium and about 55 minutes start to finish.

How much time should I plan for Soto Lamongan?

As written, 55 minutes: 20 of prep and 35 of cooking. The longest single stretch is step 3 (25 minutes): "Bring to a simmer and cook for 25 minutes until the internal temperature of the 1.5 lbs bone-in chicken thighs reaches 165°F."

What internal temperature should Soto Lamongan reach?

For Soto Lamongan, the target internal temperature is 165 F (about 75 C), given in step 3. A probe thermometer removes the guesswork.

Why cook the spices first in Soto Lamongan?

Step 1 reads: "Sauté 6 sliced shallots, 4 minced garlic cloves, 1 tbsp grated fresh ginger, and 1 tsp ground turmeric in a large pot over medium heat until fragrant, about 3 minutes." Most spice flavor dissolves in fat, not water. The brief fry in step 1 wakes the spices up and spreads them through the oil. Keep them moving; they scorch in seconds.

Is there a substitute for lemongrass in Soto Lamongan?

The entry for Soto Lamongan calls for 2 lemongrass stalks, bruised. In its place: Use the zest of one lemon plus a thin slice of fresh ginger per stalk. It is brighter and less floral, but it fills the same space.

Can I use chicken breasts instead of chicken thighs in Soto Lamongan?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Soto Lamongan uses 1.5 lbs bone-in chicken thighs.

How long does Soto Lamongan keep?

Refrigerate Soto Lamongan for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. The vermicelli will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

Serve it with

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