Entree: Indonesia – East Java – Soto Lamongan (Javanese clear turmeric chicken soup with shredded chicken, rice vermicelli, and crunchy koya topping)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 55 min

Total 1 hr 10 min

Ingredients

- 1 whole chicken, approx. 3.5 lb (1.6 kg), bone-in
- 10 cups (2.4 L) water
- 6 shallots, peeled (6 oz / 170 g)
- 6 cloves garlic (0.6 oz / 18 g)
- 1 tbsp (15 ml) vegetable oil for spice paste
- 2 tsp (4 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1 tsp (5 g) salt, plus more to taste
- 2 stalks lemongrass, bruised (approx. 2 oz / 55 g)
- 1 thumb (about 1 inch) galangal, smashed (approx. 0.4 oz / 12 g)
- 3 kaffir lime leaves, torn
- 4 tbsp (60 ml) vegetable oil for frying
- 4 oz (115 g) dried rice vermicelli (bihun)
- 8 oz (225 g) fresh bean sprouts
- 1/3 cup (30 g) koya (powdered shrimp cracker mixed with fried garlic) or crushed prawn crackers
- 2 tbsp (14 g) fried shallots
- 2 limes, cut into wedges
- 2 tbsp (30 ml) kecap manis or light soy sauce for finishing (optional)
- Fresh cilantro or celery leaves for garnish (no measurement)
- Sambal (chili paste) to taste (no measurement)

Instructions

1. Rinse the chicken and place in a large pot with 10 cups (2.4 L) water, bruised lemongrass, galangal, kaffir lime leaves, and 1 tsp (5 g) salt. Bring to a boil, then reduce to a gentle simmer and cook until the chicken is tender, about 35–45 minutes.
2. While the chicken cooks, make the spice paste: in a food processor or mortar and pestle, blend shallots (6 oz / 170 g), garlic (0.6 oz / 18 g), 2 tsp (4 g) ground turmeric, and 1 tsp (2 g) ground coriander into a coarse paste. Heat 1 tbsp (15 ml) oil in a small pan and sauté the paste briefly until fragrant, about 2–3 minutes; set aside.
3. Remove the chicken from the pot, reserve the broth, and when cool enough to handle, shred the meat and discard bones and skin (or reserve skin if desired). Strain the broth into a clean pot, discard solids, and skim fat as needed.
4. Bring the strained broth back to a simmer, stir in the sautéed spice paste and simmer 8–10 minutes to deepen the flavor. Adjust seasoning with additional salt or 2 tbsp (30 ml) kecap manis/light soy sauce if using.
5. Prepare vermicelli and sprouts: soak or briefly blanch 4 oz (115 g) rice vermicelli according to package instructions until soft, drain. Blanch 8 oz (225 g) bean sprouts in boiling water for 20–30 seconds, then drain.
6. To serve, divide shredded chicken and softened vermicelli among bowls, ladle hot turmeric broth over them, and top with blanched bean sprouts. Sprinkle each bowl with 1–2 tbsp (10–20 g) koya, 1 tbsp (7 g) fried shallots, and fresh cilantro or celery leaves.
7. Offer lime wedges and sambal at the table; squeeze lime over the soup and add sambal to taste. Serve immediately while hot and aromatic.