📝 About This Recipe
Hailing from the coastal city of Semarang, this beloved Indonesian classic is celebrated for its crystal-clear, aromatic broth and delicate balance of savory and sweet notes. Unlike the creamy coconut-based sotos of other regions, Soto Semarangan relies on a light yet deeply flavorful chicken stock infused with ginger and lemongrass. Served in traditional small bowls with a signature side of 'Sate Kerang' (cockle skewers), it offers a comforting, clean taste that captures the heart of Javanese hospitality.
🥗 Ingredients
The Broth Base
- 1 whole Kampung Chicken (Free-range) (cut into 4 pieces; skin on for flavor)
- 2.5 liters Water (use filtered water for a cleaner broth)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 cm Galangal (bruised)
- 3 pieces Indonesian Bay Leaves (Daun Salam)
- to taste Salt and White Pepper
The Spice Paste (Bumbu Halus)
- 8 pieces Shallots
- 5 cloves Garlic
- 3 pieces Candlenuts (toasted)
- 2 cm Ginger
- 1 teaspoon Coriander Seeds (toasted)
The Toppings and Garnishes
- 100 grams Glass Noodles (Soun) (soaked in warm water until soft)
- 150 grams Bean Sprouts (blanched briefly)
- 3 tablespoons Fried Garlic Chips (essential for the Semarang aroma)
- 2 stalks Celery Leaves (finely chopped)
- 3 pieces Key Limes (cut into wedges)
- to taste Sweet Soy Sauce (Kecap Manis) (for drizzling)
👨🍳 Instructions
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1
In a large stockpot, bring 2.5 liters of water to a boil. Add the chicken pieces, lemongrass, galangal, and bay leaves. Simmer on low heat, skimming off any foam that rises to the surface to ensure the broth stays clear.
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2
While the chicken is simmering, prepare the spice paste by grinding the shallots, garlic, toasted candlenuts, ginger, and coriander seeds in a mortar and pestle or food processor until smooth.
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3
Heat 2 tablespoons of oil in a small skillet. Sauté the spice paste over medium heat until fragrant and the oil begins to separate, about 5-7 minutes. Do not burn the garlic.
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4
Transfer the sautéed spice paste into the simmering chicken pot. Stir well to incorporate the flavors.
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5
Continue simmering the chicken for about 40-50 minutes or until the chicken is tender and the broth is deeply infused with the aromatics.
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6
Once the chicken is cooked, remove it from the pot. Let it cool slightly, then shred the meat into thin bite-sized pieces. Set the shredded chicken aside and discard the bones.
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7
Strain the broth through a fine-mesh sieve into a clean pot to remove the whole spices and paste remnants, resulting in a beautiful, translucent gold liquid. Bring back to a gentle simmer.
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8
Season the clear broth with salt and white pepper. Taste and adjust—it should be savory with a light herbal finish.
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9
Prepare the serving bowls. In each bowl, place a portion of cooked rice (optional), glass noodles, bean sprouts, and a generous amount of shredded chicken.
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10
Ladle the piping hot broth over the ingredients in the bowl.
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11
Garnish generously with fried garlic chips, chopped celery leaves, and a squeeze of fresh lime juice.
💡 Chef's Tips
Always use 'Ayam Kampung' (free-range chicken) if possible, as it provides a much deeper and leaner flavor essential for clear soto. To keep the broth crystal clear, never let the water reach a rolling boil once the spices are added; a gentle simmer is key. Toasting the candlenuts and coriander seeds before grinding is a non-negotiable step to unlock their nutty oils. If you prefer a sweeter profile, add the Kecap Manis directly to your individual bowl rather than the main pot. For the best texture, soak glass noodles in warm water, not boiling water, to prevent them from becoming mushy.
🍽️ Serving Suggestions
Serve with 'Sate Kerang' (sweet and spicy cockle skewers) for the most authentic Semarang experience. Pair with 'Tempe Garit' (deep-fried scored tempeh) and 'Perkedel' (potato fritters) on the side. Include a side of 'Sambal Rawit' (crushed bird's eye chilies) for those who enjoy a spicy kick. Provide extra lime wedges and Kecap Manis on the table for guests to customize their bowls. Accompany with 'Emping' (melinjo nut crackers) for a delightful bitter-crunchy contrast.