Soto Ayam Lamongan (Koya + Sambal)
Soto Ayam Lamongan is a beloved Indonesian chicken soup renowned for its rich, aromatic broth and a distinctive crunch from koya and sambal. This hearty dish features tender chicken simmered with fragrant spices, served with crispy koya and a spicy sambal for an unforgettable flavor experience. Here’s how to recreate this traditional recipe in your own kitchen:
Ingredients:
For the Soto:
- 1 whole kampong chicken, cut into 4 pieces
- 2 teaspoons salt, or to taste
Additional Ingredients:
- 3 stalks lemongrass, smashed
- 6 kaffir lime leaves
- 1 piece ginger, smashed
- 1 piece galangal, smashed
- 1/2 nutmeg
- 1 pack glass noodles, soaked in hot water
Spice Paste:
- 8 shallots
- 6 cloves garlic
- 1 cm turmeric
- 4 candlenuts
- 1/2 tablespoon coriander seeds
- 1/2 teaspoon whole black pepper
Garnishes and Add-Ins:
- Boiled eggs
- 1/4 kg cabbage, thinly sliced
- Bean sprouts
- Fried shallots
- Chopped green onions and cilantro
- Sweet soy sauce
For the Koya (Crunchy Topping):
- 4 cloves garlic
- 3 shrimp crackers
For the Sambal (Chili Sauce):
- 10-15 bird’s eye chilies
- Enough water or soto broth
- A pinch of salt
Instructions:
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Prepare the Broth:
- Bring a pot of water to a boil. Add the chicken pieces along with lemongrass, kaffir lime leaves, ginger, galangal, and nutmeg.
- Simmer until the chicken is cooked through and tender. Season with salt to taste.
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Make the Spice Paste:
- In a skillet, heat a little oil and sauté the spice paste ingredients (shallots, garlic, turmeric, candlenuts, coriander seeds, and black pepper) until fragrant and well-cooked.
- Add the sautéed spice paste to the pot of simmering chicken. Continue to cook until the flavors meld together.
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Prepare the Koya:
- Thinly slice the garlic and fry until golden and crispy. Set aside.
- Blend the fried garlic and shrimp crackers together until finely ground. This mixture will serve as the crunchy topping for your soto.
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Prepare the Sambal:
- Boil a little water and cook the bird’s eye chilies until they are soft.
- Blend the cooked chilies with enough water or soto broth and a pinch of salt until smooth. Adjust seasoning to taste; the sambal should be spicy and salty.
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Assemble the Soto:
- In serving bowls, place soaked glass noodles, boiled eggs, cabbage, and bean sprouts.
- Ladle the hot chicken broth over these ingredients.
- Top each bowl with fried shallots, chopped green onions, cilantro, and a drizzle of sweet soy sauce.
- Sprinkle with koya for added crunch.
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Serve and Enjoy:
- Serve the Soto Ayam Lamongan hot with sambal on the side for those who like extra spice.
Notes:
- If you prefer, you can use garlic powder in place of fried garlic for the koya to simplify the process.
- Adjust the level of spiciness in the sambal according to your preference by adding more or fewer chilies.
Soto Ayam Lamongan, with its layered flavors and textures, brings a taste of Indonesian culinary tradition right to your table. Enjoy this delightful dish as a comforting meal that’s perfect for any occasion.
