Authentic Indonesian Lamongan Chicken Soup

Put 10 shallots, 6 garlic cloves, 6 toasted candlenuts, 2 pieces of ginger, 3 pieces of turmeric, 1 tsp coriander seeds, 1 tsp white pepper, and a little oil into a blender, then blend until smooth into a yellow paste.

Put the blended paste into a pan, add 3 bay leaves, 2 lemongrass stalks, 1 piece of galangal, and 5 torn kaffir lime leaves. Turn on low heat and sauté until the spices are thoroughly cooked and aromatic.

Prepare a large pot, pour in 2.5 liters of water, and add 700g of chicken meat. Bring to a boil, then skim and remove the white foam and impurities floating on the surface until clean.

Put the cooked sautéed paste into the chicken pot, stirring until well combined. Add 2 tsp salt, 3 tsp chicken bouillon powder, 2 tsp sugar, and a little MSG. Stir well and continue cooking until the chicken meat is tender and cooked.

Once the chicken is tender and cooked, add 3 chopped scallions, stir briefly, and immediately turn off the heat. The soto broth is ready.

Heat enough oil in a pan, then fry the boiled chicken briefly until the outside turns brownish. Do not fry too long or too dry, flip it over, then lift and drain.

Put 50g of prawn crackers into the chopper, add 3 tbsp of fried garlic, then chop until smooth into koya powder.

Boil 10 bird's eye chilies in a small pot of water. After boiling, drain and grind them finely on a stone mortar. Transfer to a small bowl, pour a little soto broth over, and mix well.

Arrange soaked rice vermicelli, sliced cabbage, halved boiled eggs, sliced tomatoes, lime, fried shallots, celery leaves, koya, and sambal on a serving tray.

Shred the fried chicken meat on a plate until done.

Prepare a serving bowl, arrange rice vermicelli and cabbage, add shredded chicken, then pour hot soto broth over. Top with boiled egg slices, tomatoes, celery leaves, fried shallots, lime juice, koya powder, and sambal.