📝 About This Recipe
Hailing from the coastal town of Pacitan in East Java, this unique soto is distinguished by its crystal-clear, aromatic golden broth and the signature addition of crunchy fried peanuts. Unlike other sotos, it features a lighter profile that balances the savory depth of kampung chicken with the freshness of celery and bean sprouts. It is a comforting masterpiece that captures the humble yet sophisticated flavors of Javanese home cooking.
🥗 Ingredients
The Broth and Protein
- 1 whole Kampung Chicken (Free-range) (cut into four pieces)
- 2.5 liters Water (for boiling)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 4 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 3 cm Galangal (bruised)
- to taste Salt and Sugar (use palm sugar for authenticity)
The Spice Paste (Bumbu Halus)
- 8 pieces Shallots
- 5 cloves Garlic
- 4 pieces Candlenuts (toasted)
- 3 cm Turmeric (roasted)
- 2 cm Ginger
- 1 teaspoon Coriander Seeds (toasted)
- 1/2 teaspoon White Peppercorns
The Essentials and Garnish
- 100 grams Raw Peanuts (fried until golden brown)
- 100 grams Glass Noodles (Soun) (soaked in warm water until soft)
- 100 grams Bean Sprouts (blanched briefly)
- 3 pieces Hard-boiled Eggs (halved)
- 2 stalks Chinese Celery (finely chopped)
- 3 tablespoons Fried Shallots (for topping)
👨🍳 Instructions
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1
In a large pot, bring 2.5 liters of water to a boil. Add the chicken pieces and cook over medium heat. Skim off any foam that rises to the surface to ensure a clear broth.
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2
While the chicken simmers, prepare the spice paste by grinding shallots, garlic, toasted candlenuts, roasted turmeric, ginger, coriander, and peppercorns into a smooth paste using a mortar and pestle or blender.
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3
Heat 2 tablespoons of oil in a skillet. Sauté the spice paste along with the lemongrass, kaffir lime leaves, and galangal until the paste darkens slightly and becomes highly aromatic.
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4
Transfer the sautéed spice paste into the boiling chicken pot. Stir well to incorporate the flavors into the broth.
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5
Simmer the chicken until tender (about 40-50 minutes for kampung chicken). Add salt and sugar to taste. The broth should be savory with a hint of sweetness.
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6
Once the chicken is cooked, remove it from the pot. Drain and let it cool slightly.
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7
Heat oil for deep frying. Fry the cooked chicken pieces briefly until the skin is golden and crisp. Shred the meat into bite-sized pieces and set aside.
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8
In the same oil, fry the raw peanuts until crunchy and golden brown. Drain on paper towels.
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9
Prepare the serving bowls. Place a portion of glass noodles, bean sprouts, and shredded chicken in each bowl.
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10
Ladle the piping hot golden broth over the ingredients in the bowl.
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11
Top generously with fried peanuts, chopped celery, fried shallots, and half a hard-boiled egg.
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12
Serve immediately while hot with a side of lime wedges and sambal.
💡 Chef's Tips
Always use free-range (kampung) chicken for the most authentic and flavorful broth; regular broiler chicken lacks the necessary depth. Roasting the turmeric and candlenuts before grinding is a secret step that removes the 'raw' earthy taste and adds a smoky dimension. Do not skip the fried peanuts, as they provide the signature crunch that defines the Pacitan style of soto. If the broth reduces too much while simmering the chicken, top it up with a little hot water to maintain the volume without shocking the temperature.
🍽️ Serving Suggestions
Serve with a side of 'Emping' (melinjo nut crackers) for an extra layer of texture. Pair with a plate of warm steamed jasmine rice, either on the side or submerged in the soup. Provide a spicy 'Sambal Rawit' (bird's eye chili sauce) and fresh lime wedges for guests to customize the heat and acidity. Accompany with 'Tempeh Goreng' (fried tempeh) or 'Perkedel' (potato fritters) for a full Indonesian feast. A glass of iced sweet tea (Es Teh Manis) perfectly balances the savory spices of the dish.