There is slightly difference between this soto ayam Kediri style and my mum’s Soto Recipe. Soto ayam Kediri is using one special spice called KENCUR. I said special just because I haven’t found the fresh one here. Anyway, I wasn’t sure what it was called in english but when I googled it this what I’ve got. Kaempferia galanga. Kaempferia galanga, commonly known as kencur, aromatic ginger, sand ginger, cutcherry or resurrection lily, is a monocotyledonous plant in the ginger family, and one of four plants called galangal. Don’t you like Google 😉 Untuk versi bahasa silahkan kunjungi Resep Soto Ayam Kuning Kediri.
Whenever I visited my family in Tulungagung, I’ve always asked the taxi driver to stop in Kediri (name of city before my hometown). Where typical food stalls can be found along roadside selling this delicious soup. You won’t believe it until you see it yourself that tens of food stalls are selling the same dish all next to each other. Soto ayam. It’s amazing how popular this dish is in Kediri. This type of dish is well known in Indonesia. We have so many different versions depending on the area. For example in Jakarta we have Soto Betawi, in Babat we have Soto Babat and in Kediri we have Soto Kediri.
To make this dish is far from complicated but needs good preparations and lots of chopping duty 😉 But of course you can make it as simple as you want it to by skipping all the condiments and just have it only chicken and broth. Or just add noodles or steamed rice to make it more filling.
- 800 grams of chicken breast or thigh boneless and skinless (or can also use 1 whole chicken medium size)
- 5 lime leaves
- 4 lemongrass, use the white part only, and crushed
- 3 cm galangal, crushed
- Salt to taste
- 1½ liters of water
- Cooking oil
- 500 ml coconut milk from one coconut (can be replaced with 200 ml cans of thick coconut milk mixed with 300 ml of water)
- 6 shallots
- 3 cloves of garlic
- 1 tsp coriander powder
- 5 grains of hazelnut (can be replaced with macadamia nuts)
- 1-2 cm fresh turmeric (can be replaced with ½ tsp turmeric powder)
- 1 cm kencur (Kaempferia galanga)
- 1 tsp shrimp paste
- 1 tsp sugar
- 100 gr glass noodles noodles, soaked with hot water until well cooked, drain. Set aside.
- 100 gr bean sprouts (can use large or small ones)
- 4 hard-boiled eggs, cut in half
- 1 lime, cut into pieces to make it easier to squeeze the juice
- 5 Asian celery stalks, sliced (1 big celery stalk)
- Fried garlic to taste
- Fried shallot to taste
- Steamed rice
- Chilli sambal
- Boil 1 and ½ litres of water in a pot, cook chicken that has been washed together with lime leaves, lemon grass, ginger and salt. Put the lid on.
- Meanwhile heat 3 tablespoons of oil in a frying pan, saute grounded spices / paste until cooked and fragrant.
- Add the sautéed spices into the chicken, reduce the heat, continue cooking until the chicken is cooked.
- Remove the chicken with tongs as we will need the water for the soup broth. Set aside.
- Add the coconut milk into the left over water (from cooking the chicken). Bring to boil, but make sure the coconut milk stays smooth (not lumpy) by not over heating.
- Heat enough oil in a frying pan / pot, fry the boiled chicken until golden brown. Set aside.
- Let the chicken cool down a bit before cutting into thin slices (can also be shredded by hand).
- To eat, prepare a bowl, put a little bit of rice, glass noodles, bean sprouts and sliced chicken. Then pour the soup broth as much as you like. And at last, sprinkle chopped celery, fried garlic, fried shallots, sliced egg, squeezed lime and chilly sambal on top.
Please leave your comments below if you like or have questions about our Soto Ayam Kediri Recipe ! Thanks
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