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
- 1.5 lb chicken thighs, boneless and skinless
- 1.5 tsp turmeric powder
- 4 cloves garlic cloves, minced
- 1 tbsp ginger, minced
- 6 cups chicken broth
- 2 medium potatoes, peeled and cubed
- ½ cup fried shallots (store-bought)
- 1 whole lime
- 2 tbsp olive oil
Instructions
- 1
Pat chicken dry. Season generously with salt and pepper on both sides.
- 2
Heat olive oil in a large pot over medium-high until shimmering, ~90 seconds.
- 3
Add garlic and ginger; stir for 30 seconds until fragrant.
- 4
Stir in turmeric powder, coating the aromatics, for 15 seconds.
- 5
Pour in broth and bring to a boil, then add chicken thighs and potatoes.
- 6
Reduce heat to medium-low and simmer 20 minutes until chicken is very tender.
- 7
Transfer chicken to a plate, shred with two forks, then return to pot.
- 8
Squeeze lime juice into the broth. Taste and adjust salt as needed.
- 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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