How to Make a Delicious Soto Lamongan

Soto Lamongan Recipe - Soto Lamongan is a traditional Indonesian chicken soup dish that originates from Lamongan, a city in East Java, Indonesia.

Soto is one of many variations dishes of Indonesian soup that typically consists of a clear or yellow broth, protein (such as chicken, beef, or seafood), various herbs and spices, and rice or noodles.

Here are facts of Soto Lamongan:

1. Soto Lamongan primarily features chicken as the protein of choice. The chicken is usually simmered in a flavorful broth until tender and then shredded or sliced before serving.

2. The broth of Soto Lamongan is aromatic and rich in flavor.  It is often made using ingredients like lemongrass, kaffir lime leaves, galangal (a rhizome with a citrusy, spicy flavor), garlic, shallots, and bay leaves. These ingredients give the soup its unique aroma and taste.

3. Soto Lamongan can be served with either rice vernicelli (vihun) or rice.

4. The soup is typically garnished with various toppings, including bean sprouts, hard-boiled eggs (halved or quartered), fried shallots (bawang goreng), and fresh cilantro (coriander leaves). These toppings add texture and flavor to the dish.

5. Soto Lamongan is often enjoyed with condiments like sweet soy sauce (kecap manis) and chili sauce or sambal. These condiments allow you to customize the flavor to your liking, adding sweetness and spiciness as desired.

6. Lime wedges are commonly served alongside Soto Lamongan. Squeezing lime juice into the soup adds a refreshing citrusy element that balances the richness of the broth.

7. Soto Lamongan may have some regional variations within Lamongan itself or in other parts of Indonesia. Local preferences and ingredient availability can influence the exact recipe and flavors.

Soto Lamongan Recipe

Here's a basic recipe for making Soto Lamongan at home:

Ingredients :

• 1 whole chicken (about 3-4 pounds), cut into pieces
• 2 stalks of lemongrass, smashed
• 4 kaffir lime leaves
• 4 slices of galangal (or ginger if unavailable)
• 4 cloves of garlic, minced
• 4 shallots, minced
• 2 bay leaves
• 2 teaspoons salt, or to taste
• 1 teaspoon sugar
• 1 teaspoon white pepper

For the Soto:

• 200 grams rice vermicelli (bihun), cooked according to package instructions
• 4 hard-boiled eggs, halved
• 100 grams bean sprouts, blanched
• 2 tablespoons fried shallots (bawang goreng)
• 2 tablespoons chopped fresh cilantro (coriander leaves)
• 2 limes, cut into wedges
• Sweet soy sauce (kecap manis), to taste
• Chili sauce or sambal, to taste (optional)

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