Soto Ayam Lamongan (East Javanese Golden Turmeric, Lemongrass & Noodle Chicken Soup) – Authentic Indonesia Recipe

Ingredients for Soto Ayam Lamongan (East Javanese Golden Turmeric, Lemongrass & Noodle Chicken Soup) (4 Servings)

• 1.25 lbs (or 2.5 cups) shredded chicken breast, prepped into bite-sized pieces
• 1.5 cups glass vermicelli noodles and shredded cabbage, washed and trimmed
• 1 cup halved boiled egg and lime wedges
• 1 medium onion and 3 cloves garlic, finely minced with fresh turmeric
• 1.5 tbsp traditional Indonesia seasoning (lemongrass, galangal, kaffir lime leaves, koya (crispy garlic-prawn/shallot crumble))
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and fresh turmeric for 3–4 minutes until fragrant.
2. Stir in lemongrass, galangal, kaffir lime leaves, koya (crispy garlic-prawn/shallot crumble) and toast for 45 seconds to release the essential oils of Indonesia's kitchen.
3. Add shredded chicken breast and glass vermicelli noodles and shredded cabbage, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in halved boiled egg and lime wedges, adjust seasoning, and ladle steaming hot into deep bowls.