Entree: Indonesia – Central Java – Soto Kudus (Clear Javanese chicken soup from Kudus flavored with turmeric and aromatic spices, served with rice or lontong)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Total 1 hr 15 min

Ingredients

- 4 bone-in chicken thighs, approx. 1.5 lb (680 g) total
- 8 cups (1.9 L) water
- 2 tbsp (30 ml) vegetable oil
- 6 shallots, thinly sliced (about 3 oz / 85 g)
- 4 cloves (1 oz / 28 g) garlic
- 1 tbsp (15 g) fresh turmeric, grated (or 1 tsp / 3 g ground turmeric)
- 1 tbsp (15 g) fresh ginger, grated
- 2 in (5 cm) galangal, bruised
- 2 stalks lemongrass, white parts only, smashed
- 4 kaffir lime leaves, torn
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) ground white pepper
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) palm sugar or brown sugar
- 2 tbsp (30 ml) kecap manis (sweet soy sauce), optional for a touch of sweetness
- 2 cups (300 g) cooked rice or 8 oz (225 g) lontong/rice cakes, warmed
- 4 hard-boiled eggs, halved, approx. 6 oz (170 g) total
- 4 cups (100 g) bean sprouts, rinsed
- 2 scallions, thinly sliced
- 1/2 cup (30 g) fresh celery leaves or Indonesian kucai (chives), chopped
- Fried shallots, for garnish
- Lime wedges, for serving
- Sambal (chili paste), for serving

Instructions

1. In a large pot, combine the chicken thighs and 8 cups (1.9 L) of water. Bring to a gentle boil, skimming foam, then reduce to a simmer and cook 20 minutes.
2. While the chicken simmers, grind or pound the shallots, garlic, turmeric, ginger, and ground coriander into a coarse paste using a mortar and pestle or food processor.
3. Heat the vegetable oil in a small skillet over medium heat. Sauté the spice paste until fragrant and lightly golden, about 3–4 minutes; this blooms the spices and lifts the flavor.
4. Add the sautéed paste, bruised galangal, smashed lemongrass, and kaffir lime leaves to the pot with the chicken. Simmer gently for another 20–25 minutes until the chicken is tender and the broth is aromatic.
5. Remove the chicken pieces, shred the meat off the bones, and discard the bones and skin. Return the shredded chicken to the pot.
6. Season the soup with salt, palm sugar, ground cumin, white pepper, and kecap manis if using. Adjust to taste. Simmer 5 more minutes to meld flavors, then remove galangal and lemongrass stalks.
7. Prepare bowls: place 1/2 cup (120 g) cooked rice or a portion of warmed lontong in each bowl. Add a portion of shredded chicken and a halved hard-boiled egg.
8. Ladle the hot broth over the rice and chicken. Top each bowl with bean sprouts, sliced scallions, celery leaves or chives, and a generous sprinkle of fried shallots.
9. Serve immediately with lime wedges and sambal on the side so diners can adjust acidity and heat to taste.