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Soto Ayam Lamongan

A favourite in East Java, this combines chicken with glass noodles in a clear warming and refreshing soup. Enjoyed with a touch of lime juice and sambal. Often coconut milk is added.   

Serves 6-8


  • A whole large chicken, remove skin and cut into portions

  • 2 litres of water

  • 4 stalks of lemon grass crushed to release flavour

  • 8 lime leaves torn in half

  • 10 whole black pepper corns

  • 6-7 red birds eye chillies chopped into thirds 

  • 2 spring onions, 2 sprigs of Chinese parsley, roughly chopped 

  • 20 shallots peeled and chopped

  • 7 cloves garlic peeled and chopped

  • 10 cm each of fresh ginger and fresh turmeric peeled and finely chopped (turmeric powder is an option)

  • 5 candlenuts (macadamia or cashew nuts can be used)

  • Salt to taste

  • 50 ml of fresh lime or lemon juice (add more to taste as desired)

  • 120-160 gr of glass noodles, soak in hot water then cold water, then strained

  • 2 tbsp of chopped celery

  • 3 ripe tomatoes de-seeded and chopped into small cubes

  • 100 gr of fresh beansprouts

  • 150 gr of white cabbage, thinly sliced

  • 3 tbsp shallots, deep fried till crispy

  • 5 eggs soft boiled and halved

  • 6-8 lime or lemon wedges

  • Sambal - boil10 chillies in water then chop finely add salt to season and grind to a paste  ​

Soto Ayam.JPG

East Java's famous scenery, near Malang


  1. Place the chicken pieces into a large pan and add 2 litre of water

  2. Add all the other ingredients except the lime or lemon juice and simmer for 1.5 hours to allow the herbs and spices to infuse 

  3. Remove any surface scum from the soto.

  4. Soak the glass noodles in hot water, then transfer to cold water and strain

  5. Remove the cooked chicken pieces, slice or use forks to break up the tender chicken into pieces.

  6. Place a small nest-like portion of the glass noodles in each of the bowls, add the sliced cabbage beansprouts cubed tomatoes and sliced chicken.

  7. Sprinkle on chopped celery, crunchy shallots and add half of the soft boiled egg. Finally carefully add the hot broth and serve with sambal paste and lime wedges.

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