Lamongan Export · Turmeric Chicken Soup with Koya
Soto Lamongan
Photo: Wiwik P / Wikimedia Commons · CC BY-SA 4.0
What sets it apart is koya — a fine powder of ground shrimp crackers and fried garlic dusted over the broth right before serving, which dissolves into a savory, slightly gritty finish.
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. Lamongan vendors across Indonesia sell it from simple carts and tented stalls wherever they settle.
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 — 3443 dishes from 118 countries.
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