Soto Lamongan

Soto Lamongan Recipe

for 4 servings (est. 1 hour preparation and 1 hour of cooking)


Soto (chicken soup)

  • 1 chicken, cut into 4-8 pieces
  • 2 Litres of water
  • 3 Indonesian bay leaves
  • 2 lemongrass
  • 5 kaffir lime leaves
  • 1-1/2 tbsp salt

Koya (chicken soup)

  • 15 shrimp crackers
  • 5 cloves garlic
  • 1/2 tsp salt

Grind the following into spice paste

  • 100 gram of shallots
  • 8 cloves garlic
  • 6 candlenut
  • 5 cm ginger, peeled
  • 2,5 cm galangal, peeled
  • 1/2 tsp black pepper
  • 1 tsp turmenic powder
  • 1 tsp coriander powder

Accompaniments and garnishes

  • 200 gram of glass/bean noodle
  • 50 gram of shredded cabbage
  • 2 stalk scallion
  • 1 stalk Chinese celery
  • 2-4 tbsp fried shallots
  • 4 hard-boiled egg
  • 4 kaffir lime/regular lime, cut into wedges

How to make Koya (shrimp cracker and garlic powder)

  1. Fry shrimp crackers in hot oil over medium heat until the crackers expand. Set aside over a wire rack to drain the excess oil. You can also use store-bought shrimp crackers that have been fried and ready to eat.
  2. Fry minced garlic until golden brown and set aside to cool.
  3. Grind together shrimp crackers, fried garlic, and salt in a food processor into fine powder to make koya.

Assembling and serving

  1. Prepare 4 large bowls (e.g. ramen/pho bowls). Arrange some glass noodles, some shredded cabbage, 1 portion of chicken meat, and 1 hard-boiled egg per bowl.
  2. Pour chicken broth to cover. Garnish with scallions, Chinese celery, and fried shallots.
  3. Serve with kaffir lime wedges (or regular lime wedges), chili sauce, and koya powder (or shrimp crackers).

Fun Facts about Soto Lamongan

  • Soto Lamongan does not use coconut milk or milk but uses turmeric as one of the main spices for its broth. It gives the broth that deliciously-looking yellow color and distinguished flavor.
  • Different from the ordinary Soto Ayam, Soto Lamongan usually uses free-range chicken (Indonesian: ayam kampung) that has denser and gristle meat. The cutting of the chicken meat is also special since it is not shredded but sliced sideways!
  • One of the best things about Soto Lamongan lies in its topping, which is ‘Koya’. Koya is made out of shrimp crackers and garlic. Koya will make the broth thicker and give that extra rich flavor! Yummy!
  • Although a lot of people use sweet soy sauce to eat Soto Lamongan, for the people in East Java the addition of sweet soy-sauce is not necessary and considered ‘not-a-match’ for the original taste. This is due to Soto Lamongan is already full of flavor and the extra addition of flavor will make it excessive.

Nutrition Facts

  • Calories: 398 kcal
  • Carbohydrates: 25.8 g
  • Protein: 28.6 g
  • Fat: 20.6 g

*This is an approximation. Can be varied depending on the ingredients used and the serving size.


Soto Lamongan recipe:

Fun facts:

Nutrition facts: