Soto Lamongan with Fragrant Spices and Tender Chicken

Ingredients

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 cm (1.2 inches) galangal, sliced 3 cm (1.2 inches) galangal, sliced
• 3 cm (1.2 inches) turmeric, sliced 3 cm (1.2 inches) turmeric, sliced
• 4 kaffir lime leaves 4 kaffir lime leaves
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 shallots, minced 2 shallots, minced
• 1 teaspoon coriander seeds, crushed 1 teaspoon coriander seeds, crushed
• 1 teaspoon cumin seeds, crushed 1 teaspoon cumin seeds, crushed
• 1 teaspoon white pepper powder 1 teaspoon white pepper powder
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 liters (8 cups) chicken broth 2 liters (8 cups) chicken broth
• 200 grams (7 oz) vermicelli noodles, cooked according to package instructions 200 grams (7 oz) vermicelli noodles, cooked according to package instructions
• 4 hard-boiled eggs, halved 4 hard-boiled eggs, halved
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Bean sprouts, for garnish Bean sprouts, for garnish
• Fried shallots, for garnish Fried shallots, for garnish
• Lime wedges, for serving Lime wedges, for serving
• Sweet soy sauce, for serving Sweet soy sauce, for serving
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 40g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, shallots, coriander seeds, cumin seeds, and white pepper powder. Sauté until fragrant.
2. 2.
   Add the chicken pieces to the pot and cook until they turn golden brown.
3. 3.
   Pour in the chicken broth and add the lemongrass, galangal, turmeric, and kaffir lime leaves. Bring to a boil, then reduce the heat and let it simmer for about 45 minutes until the chicken is tender.
4. 4.
   Remove the chicken pieces from the broth and shred the meat using two forks. Set aside.
5. 5.
   Strain the broth to remove the spices and return it to the pot. Season with salt to taste.
6. 6.
   To serve, divide the cooked vermicelli noodles among serving bowls. Top with shredded chicken, halved hard-boiled eggs, cilantro leaves, bean sprouts, and fried shallots.
7. 7.
   Ladle the hot broth over the toppings. Serve with lime wedges and sweet soy sauce on the side.

Treat your ingredients with care...

• Lemongrass — Use the bottom part of the stalk for maximum flavor. Bruise it by lightly pounding it with a rolling pin or the back of a knife to release its aroma.
• Galangal — Peel the tough outer skin before slicing. If fresh galangal is not available, you can use dried galangal powder as a substitute.
• Turmeric — Wear gloves or use a spoon when handling fresh turmeric as it can stain your hands and utensils. Alternatively, you can use turmeric powder as a substitute.

Tips & Tricks

• For a spicier kick, add a small amount of chopped bird's eye chili to the broth.
• To save time, you can use store-bought chicken broth instead of making it from scratch.
• Customize your toppings by adding sliced tomatoes, fried tofu, or steamed vegetables.
• Squeeze fresh lime juice over the soup just before eating to enhance the flavors.
• Leftover Soto Lamongan can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve Soto Lamongan hot in individual bowls, allowing each person to add their desired amount of lime juice and sweet soy sauce. Provide spoons and chopsticks for easy enjoyment of the noodles and toppings.

Presentation advice

Garnish each bowl of Soto Lamongan with a sprinkle of fried shallots, a few cilantro leaves, and a handful of bean sprouts. The vibrant colors and fresh herbs will make the dish visually appealing.