📝 About This Recipe
Hailing from the historic town of Kudus, this iconic Indonesian soup is celebrated for its delicate, aromatic clear broth and its unique tradition of using water buffalo or chicken rather than beef. Infused with toasted coriander, lemongrass, and nutty candlenuts, every spoonful offers a light yet deeply savory experience. It is traditionally served in small earthenware bowls, making it a comforting, heartwarming staple of Javanese culinary heritage.
🥗 Ingredients
The Protein and Broth
- 1 piece Whole Chicken (approx. 1kg, cut into 4 pieces)
- 2 liters Water (for the base broth)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 4 leaves Kaffir Lime Leaves (torn slightly to release oils)
- 2 leaves Indonesian Bay Leaves (Salam)
Aromatic Spice Paste (Bumbu Halus)
- 8 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 4 pieces Candlenuts (toasted)
- 1 tablespoon Coriander Seeds (toasted)
- 2 cm Ginger (peeled)
- 1 cm Turmeric (fresh or 1/2 tsp powder)
- 1 teaspoon Salt and White Pepper (adjust to taste)
Assembly and Garnishes
- 150 grams Bean Sprouts (blanched briefly)
- 2 stalks Celery Leaves (finely chopped)
- 3 tablespoons Fried Garlic Chips (essential for authentic flavor)
- 2 pieces Limes (cut into wedges)
- 2 tablespoons Sweet Soy Sauce (Kecap Manis) (for drizzling)
👨🍳 Instructions
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1
In a large pot, bring 2 liters of water to a boil. Add the chicken pieces and simmer over medium heat to create a clean stock. Skim off any foam or impurities that rise to the surface.
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2
While the chicken is simmering, prepare the spice paste by blending or grinding shallots, garlic, toasted candlenuts, coriander, ginger, and turmeric until a smooth paste forms.
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3
Heat 2 tablespoons of oil in a skillet over medium heat. Sauté the spice paste along with the lemongrass, kaffir lime leaves, and bay leaves until the paste is fragrant and turns a shade darker (about 5-7 minutes).
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4
Transfer the sautéed aromatics into the boiling chicken pot. Stir well to incorporate.
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5
Lower the heat and simmer the chicken for about 30-40 minutes until the meat is tender and the flavors have deeply penetrated the broth.
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6
Once the chicken is cooked, remove the pieces from the pot and set them aside to cool slightly.
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7
Heat oil in a separate pan and lightly fry the boiled chicken pieces until the skin is golden and slightly crisp. This adds a wonderful texture.
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8
Shred the fried chicken meat into thin strips and discard the bones.
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9
Taste the broth and season with more salt, white pepper, or a pinch of sugar if needed. Keep the broth simmering on low heat.
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10
Prepare the serving bowls. Traditionally, Soto Kudus is served in small bowls with a portion of steamed rice already placed at the bottom.
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11
Layer the blanched bean sprouts and shredded chicken over the rice.
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12
Ladle the hot, aromatic broth over the assembly until the bowl is nearly full.
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13
Garnish generously with finely chopped celery leaves and a handful of crispy fried garlic chips.
💡 Chef's Tips
Toasting the coriander and candlenuts is non-negotiable; it provides the signature nutty depth of a true Kudus broth. If you prefer a clearer broth, strain the liquid through a fine-mesh sieve after simmering but before serving. Always use fresh lime juice added at the very last second to brighten the savory notes. For an even more authentic experience, use 'Ayam Kampung' (free-range chicken) which yields a leaner, more flavorful broth. Don't overcook the bean sprouts; they should retain a fresh crunch to contrast with the tender chicken.
🍽️ Serving Suggestions
Serve with 'Sate Paru' (fried lung skewers) or 'Sate Telur Puyuh' (braised quail eggs) for a complete meal. Pair with 'Perkedel Jagung' (corn fritters) or 'Tempe Goreng' for added crunch. Always provide a side of 'Sambal Cabe Rawit' (bird's eye chili sauce) for those who enjoy a spicy kick. A side of prawn crackers (Krupuk Udang) or emping (melinjo crackers) adds a perfect textural element. Enjoy with a glass of iced jasmine tea to balance the aromatic spices.