Banjarmasin Classic · Spiced Chicken Soup
Soto Banjar
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The broth's faintly sweet, milky flavor comes from a colonial-era twist — Banjar cooks working in Dutch households are said to have folded in warming spices like cinnamon, nutmeg, and cloves along with a touch of milk, giving it a flavor profile unlike any other regional soto.
Shredded chicken sits in a clear broth perfumed with nutmeg, cloves, and cinnamon, ladled over rice vermicelli or perkedel (potato fritters), boiled egg, and a squeeze of lime. Banjarmasin warungs and floating-market boats alike serve it steaming hot from early morning.
Why it's made this way: Soto Banjar is said to have been developed by Banjar cooks working for Dutch families during the colonial period, blending local chicken-soup tradition with European spicing, and it remains South Kalimantan's most recognized dish nationwide.
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