Lamongan Export · Turmeric Chicken Soup with Koya
Soto Lamongan
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What sets it apart from every other Indonesian chicken soto is koya — a fine powder of ground fried garlic and crushed shrimp crackers, hand-pounded and dusted over the broth right before serving, that dissolves into a savory, slightly gritty finish found nowhere else.
Shredded chicken and glass noodles sit in a bright yellow turmeric broth, topped with cabbage, bean sprouts, boiled egg, and a heavy dusting of koya, served with rice or lontong on the side. Traveling Lamongan vendors set up simple carts with the same yellow-and-blue awning wherever they land.
Why it's made this way: Soto Lamongan originated in Lamongan Regency, East Java, and spread nationwide largely because Lamongan migrants carried the recipe and cart format with them to other cities, turning what was once a regional dish into one of Indonesia's most common street sotos.
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Part of World of Street Food — 3248 dishes from 118 countries.
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