PeekSeleb – Soto Lamongan is a type of soto originating from Lamongan, East Java. Its distinctive feature is the use of koya powder made from ground shrimp crackers and fried garlic as a complement to the dish.

Even though it originates from East Java, this Indonesian culinary is already popular in various regions in Indonesia. Curious about the recipe and more reviews about Soto Lamongan? Let’s take a peek below.

Soto Lamongan

Photo : Instagram/@gurunyasotolamongan

Soto Lamongan is one of the favorite foods of the Indonesian people. Culinary this one presents a unique savory taste.

For your information, the Lamongan people who work as soup sellers are heavily influenced by cultural elements such as the existence of ancestral graves in Kebontengah Hamlet which also supports the development of Soto Lamongan.

The tradition of making and selling soto has been passed down from generation to generation in Lamongan, which strengthens the identity of Soto Lamongan as a dish originating from that area.

Photo : Instagram/@tsaniwismono

For those of you who want to make Soto Lamongan, let’s take a peek at some of the Soto Lamongan recipes that are easy to make at home below:

1. Soto Lamongan with Koya

Ingredients:

– 500g chicken breast
– 2 liters of water
– 2 sticks of lemongrass, bruised
– 3 bay leaves
– 2 kaffir lime leaves
– 2 teaspoons of salt
– 1 teaspoon of sugar
– 1 tablespoon of vegetable oil
– 2 cloves of garlic, chopped
– 2 shallots, chopped
– 50 grams of peanuts, roasted and puree
– 50 grams of fried shallots
– 50 gr fried garlic

How to make Soto Lamongan

1. Boil chicken breast in water until cooked. Remove the chicken and shred.
2. Add lemon grass, bay leaves and kaffir lime leaves to the chicken broth and simmer for 30 minutes.
3. Heat vegetable oil in a pan then sauté the garlic and shallots until fragrant.
4. Add the stir-fried garlic and shallots to the chicken stock.
5. Add the shredded chicken, salt and sugar to the broth and simmer for 10 minutes.
6. Serve the soup with vermicelli, bean sprouts, celery leaves, and koya.

2. Soto Lamongan with Coconut Milk

Ingredients:

– 500g chicken breast
– 2 liters of water
– 2 sticks of lemongrass, bruised
– 3 bay leaves
– 2 kaffir lime leaves
– 2 teaspoons of salt
– 1 teaspoon of sugar
– 1 tablespoon of vegetable oil
– 2 cloves of garlic, chopped
– 2 shallots, chopped
– 1 can of coconut milk
– 1 tablespoon of tamarind paste
– 1 tablespoon of sweet soy sauce
– 1 teaspoon coriander powder
– 1 teaspoon ground cumin
– 1 teaspoon of turmeric powder
– 1 teaspoon ginger powder

How to make Soto Lamongan

1. Boil chicken breast in water until cooked. Remove the chicken and shred.
2. Add lemon grass, bay leaves and kaffir lime leaves to the chicken broth and simmer for 30 minutes.
3. Heat vegetable oil in a pan then sauté the garlic and shallots until fragrant.
4. Add the stir-fried garlic and shallots to the chicken stock.
5. Add the shredded chicken, salt and sugar to the broth and simmer for 10 minutes.
6. Add coconut milk, tamarind paste, sweet soy sauce, coriander, cumin, turmeric and ginger to the broth and simmer for 10 minutes.
7. Serve soup with rice, boiled eggs, and lime wedges.

3. Soto Lamongan Fried Shallots

Ingredients:

– 500g chicken breast
– 2 liters of water
– 2 sticks of lemongrass, bruised
– 3 bay leaves
– 2 kaffir lime leaves
– 2 teaspoons of salt
– 1 teaspoon of sugar
– 1 tablespoon of vegetable oil
– 2 cloves of garlic, chopped
– 2 shallots, chopped
– 50 grams of fried shallots
– 1 tablespoon of soy sauce
– 1 tablespoon of sweet soy sauce
– 1 teaspoon coriander powder
– 1 teaspoon ground cumin
– 1 teaspoon of turmeric powder
– 1 teaspoon ginger powder

How to make:

1. Boil chicken breast in water until cooked. Remove the chicken and shred.
2. Add lemon grass, bay leaves and kaffir lime leaves to the chicken broth and simmer for 30 minutes.
3. Heat vegetable oil in a pan then sauté the garlic and shallots until fragrant.
4. Add the stir-fried garlic and shallots to the chicken stock.
5. Add the shredded chicken, salt and sugar to the broth and simmer for 10 minutes.
6. Add the fried shallots, soy sauce, sweet soy sauce, coriander, cumin, turmeric, and ginger to the broth and simmer for 10 minutes.
5. Serve soto with rice, boiled eggs, and lime wedges.