Authentic Lamongan Chicken Soup Recipe: The Secret to a Rich Yellow Broth

Lamongan chicken soup is characterized by a clear yellow broth (not coconut milk), koya (shrimp crackers + fried garlic), and generous fried shallots on top.

Ingredients (6 servings)

Main: 1 free-range chicken, 2 liters water, lemongrass, bay leaves, kaffir lime leaves, galangal.

Spice Paste: 8 shallots, 5 garlic cloves, 4 cm turmeric (toasted), 3 cm ginger, 3 candlenuts (toasted), 1 tsp coriander, ½ tsp cumin.

Garnishes: Crispy fried shallots, koya, bean sprouts, glass noodles, boiled eggs, celery, spring onion, lime.

Method

Step 1: Simmer chicken with aromatic ingredients for 45 minutes until tender. Strain the broth.

Step 2: Grind and sauté the spice paste until fully cooked and fragrant (important — undercooked spices smell raw and grassy). Add to broth.

Step 3: Reheat the spiced broth. Shred the chicken. Make koya: blend shrimp crackers + fried garlic 1:1.

Step 4 — Serve: Layer glass noodles, bean sprouts, shredded chicken, boiled eggs in a bowl. Ladle hot broth over. Top generously with crispy fried shallots, koya, celery, and a squeeze of lime.

Key Tips

On Fried Shallots: Use premium fried shallots like Hunay — Biru Lancor's low water content means they won't immediately go soft from the hot steam of the broth.

On Turmeric: Toast it before grinding for a more intense aroma and a more beautiful color.