Soto Kudus (Kudus Chicken Soup) Recipe from Central Java

Name: Soto Kudus (Kudus Chicken Soup)
Total time: 1 h 30 min
Yield: 6 people
Cuisine: Indonesian, Central Java
Ingredients: 1/2 free-range chicken; 2 litres water; 2 lemongrass stalks; 3 Indonesian bay leaves; 2 cm galangal; 2 tsp salt; 1 tsp sugar; 6 shallots; 5 garlic cloves; 3 cm charred turmeric; 2 cm ginger; 3 candlenuts; 1 tsp coriander seeds; 1/2 tsp pepper; rice; bean sprouts; sliced cabbage; celery; fried garlic; sambal; sweet soy sauce; lime

How to Make

Boil the chicken until tender, remove and shred. Strain the stock.

Fry the paste with lemongrass, bay leaves and galangal until fragrant.

Add it to the stock with salt and sugar and simmer 15 minutes.

Put rice, bean sprouts, cabbage and chicken in small bowls.

Ladle over the hot broth and top with celery and plenty of fried garlic.

Kitchen tip

For the original version, replace the chicken with buffalo meat simmered until tender.

Questions

Where does Soto Kudus (Kudus Chicken Soup) come from?

Soto Kudus is a traditional dish from Central Java (capital: Semarang), in the Java region of Indonesia.

How long does Soto Kudus (Kudus Chicken Soup) take to make?

It takes about 1 hr 30 min in total to make 6 servings, including preparation.

What is the secret to a good Soto Kudus (Kudus Chicken Soup)?

For the original version, replace the chicken with buffalo meat simmered until tender.

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