Soto Lamongan
A warming Indonesian chicken soup from East Java with turmeric, aromatic spices, and tender shredded chicken in a golden broth. Served with rice and crispy fried shallots for textural contrast.
- Total time
- 45 min
- Servings
- 4
- Calories
- 380
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Pat chicken dry. Season generously with salt and pepper on both sides.
Step 2
Heat olive oil in a large pot over medium-high until shimmering, ~90 seconds.
Step 3
Add garlic and ginger; stir for 30 seconds until fragrant.
Step 4
Stir in turmeric powder, coating the aromatics, for 15 seconds.
Step 5
Pour in broth and bring to a boil, then add chicken thighs and potatoes.
Step 6
Reduce heat to medium-low and simmer 20 minutes until chicken is very tender.
Step 7
Transfer chicken to a plate, shred with two forks, then return to pot.
Step 8
Squeeze lime juice into the broth. Taste and adjust salt as needed.
Step 9
Ladle into bowls and top generously with fried shallots.
Tools you’ll need
- large pot (6-quart minimum)
- cutting board
- chef's knife
- wooden spoon
- ladle
- two forks for shredding
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