📝 About This Recipe
Hailing from the historic city of Kediri in East Java, this variant of Soto stands out for its luxurious, velvety broth enriched with thick coconut milk and toasted spices. Unlike its clearer cousins, Soto Kediri offers a comforting, savory-sweet profile that perfectly coats tender shredded chicken and fresh aromatics. It is a soul-warming bowl of heritage that captures the essence of Javanese hospitality in every spoonful.
🥗 Ingredients
The Chicken and Stock
- 1 kg Whole Chicken (cut into 4 pieces)
- 2 liters Water
- 2 stalks Lemongrass (bruised and knotted)
- 4 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 3 cm Galangal (bruised)
- 250 ml Thick Coconut Milk (fresh or high-quality canned)
The Spice Paste (Bumbu Halus)
- 8 pieces Shallots
- 5 cloves Garlic
- 4 pieces Candlenuts (toasted)
- 3 cm Turmeric (roasted or 1 tsp powder)
- 2 cm Ginger
- 1 teaspoon Coriander Seeds (toasted)
- 1/2 teaspoon Whole Black Peppercorns
- to taste Salt and Sugar
Accompaniments and Garnish
- 100 grams Glass Noodles (Soun) (soaked in warm water until soft)
- 100 grams Bean Sprouts (blanched)
- 3 pieces Hard-boiled Eggs (halved)
- 3 tablespoons Fried Shallots (for garnish)
- 2 stalks Chinese Celery (finely chopped)
- 2 pieces Lime (cut into wedges)
👨🍳 Instructions
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1
In a large pot, bring 2 liters of water to a boil. Add the chicken pieces along with a pinch of salt. Simmer over medium heat, skimming off any foam that rises to the surface for a clear base.
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2
While the chicken is simmering, prepare the spice paste. Grind the shallots, garlic, toasted candlenuts, turmeric, ginger, coriander, and peppercorns in a mortar and pestle or blender until a very smooth paste forms.
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3
Heat 2 tablespoons of oil in a skillet. Sauté the spice paste with the lemongrass, kaffir lime leaves, and galangal until fragrant and the oil begins to separate from the paste (about 5-7 minutes).
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4
Transfer the sautéed spice paste into the boiling chicken pot. Stir well to incorporate.
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5
Continue cooking the chicken in the spiced broth until it is tender and fully cooked (about 25-30 minutes).
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6
Remove the chicken pieces from the pot. Set aside to cool slightly, then shred the meat into bite-sized pieces. For extra flavor, you may briefly fry the boiled chicken before shredding, though traditional Soto Kediri often uses moist shredded chicken.
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7
Lower the heat of the broth and slowly pour in the thick coconut milk. Stir constantly to prevent the coconut milk from curdling (breaking).
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8
Season the broth with salt, sugar, and a little chicken powder if desired. Let it simmer gently for another 5-10 minutes until the flavors are perfectly melded.
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9
Prepare the serving bowls by placing a portion of glass noodles, bean sprouts, and shredded chicken inside.
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10
Ladle the hot, creamy golden broth over the ingredients in the bowl.
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11
Top with a half of a hard-boiled egg, a generous sprinkle of fried shallots, and chopped Chinese celery.
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12
Serve immediately while steaming hot with a side of lime wedges and sambal.
💡 Chef's Tips
Toasting the candlenuts and coriander seeds is crucial; it removes the raw nutty taste and adds a deep, smoky aroma. Always use low heat once the coconut milk is added; boiling it vigorously will cause the fat to separate and ruin the silky texture. If you prefer a richer chicken flavor, use a free-range chicken (Ayam Kampung), which provides a more robust and authentic Javanese broth. For the most vibrant yellow color, ensure you roast the fresh turmeric root before grinding it into the paste. Prepare the garnishes just before serving to ensure the bean sprouts remain crunchy and the herbs stay vibrant.
🍽️ Serving Suggestions
Serve with a side of warm steamed jasmine rice or compressed rice cakes (Lontong). Pair with 'Perkedel Kentang' (Indonesian potato fritters) for extra heartiness. Add a spoonful of 'Sambal Rawit' (bird's eye chili sauce) for those who enjoy a spicy kick. Accompany with 'Emping' (melinjo nut crackers) or shrimp crackers for a necessary crunch. A glass of cold Es Teh Manis (Indonesian sweet iced tea) perfectly balances the rich coconut broth.