Lamongan Soto and Its Legendary Koya
Lamongan chicken soto comes from Lamongan Regency, East Java, and ranks among Indonesia's most popular sotos. Its clear yellow broth, savory spices, and lightness without coconut milk appeal to many, including the health-conscious.
What sets Lamongan soto apart is the koya topping, a savory powder of shrimp crackers and fried garlic. Koya makes the broth more aromatic, savory, and slightly thicker.
Ingredients, Spice Paste, and Koya
Prepare 500 g chicken, 1.5 liters water, 2 bruised lemongrass stalks, 3 bay leaves, 4 kaffir lime leaves, 2 cm bruised galangal, plus salt, sugar, stock powder, and pepper to taste. For the fillings: soaked glass noodles, thinly sliced cabbage, blanched bean sprouts, and boiled eggs.
For the spice paste: 6 shallots, 5 garlic cloves, 3 roasted candlenuts, 1 tsp turmeric powder, and 1 tsp coriander. For the koya: 100 g fried shrimp crackers and fried garlic to taste, ground together into powder.
Steps to Lamongan Chicken Soto
Boil the chicken in 1.5 liters of water until cooked and the stock develops, then lift the chicken out. Blend the spice paste, saute in a little oil until fragrant, add lemongrass, bay leaves, kaffir lime leaves, and galangal. Stir the sauteed paste into the stock, season with salt, stock powder, sugar, and pepper, and bring back to a boil.
Briefly fry the chicken pieces until golden, cool, then shred the meat. Arrange glass noodles, cabbage, bean sprouts, boiled egg, and shredded chicken in a bowl. Ladle over the hot broth and top with koya, scallions, celery leaves, and fried shallots. Serve with lime and sambal.
Tips for Savory Broth and Perfect Koya
Use free-range chicken for a richer stock. Do not overdo the turmeric or the broth turns bitter; one teaspoon is enough for a lovely yellow color.
Fry the garlic for koya over low heat until dry and golden so it does not burn and turn bitter. Store koya in an airtight container and sprinkle it on just before serving so it stays crisp and aromatic.
