Chicken Soto

Ingredients for soup:-

1. Coriander seeds
2. Candlenuts
3. Garlic
4. Small Onions
5. Ginger
6. Galangal
7. Lemon Grass
8. Turmeric
9. Salt for taste
10. Chicken Stock
11. Chicken 

Do not forget the Glass Noodle or Rice Vermicelli

Ingredients to be mixed with glass noodles

1. Bean sprouts
2. Celery
3. Calamansi
4. Tomato 
5. Potato Meatball Click to see the recipe

Start with soaking the glass noodle or rice vermicelli in a warm water. It should be soaked long enough so that it would become soft and tender.


Ground coriander seeds, candlenuts, garlic, small onions, ginger and turmeric, and pan-fried in a pan containing hot oil. Add pounded galangal and lemongrass together with chicken and add water and salt to taste into pan. Boil to cook till the soup become thick and take out chicken and toast. Add chicken stock to suit your flavor.

Heat enough oil to deep fry the chicken in a pan. Fry chicken for a while till it become crispy and toast off the oil. Rip off the chicken flesh and store them in a separate storage. This ripped chicken flesh will be used later. The remaining bones of the chicken can be put back into the soup to add more taste to it.

Slice tomatoes and celery. Cut calamansi into half and clean up the bean sprouts. Serve glass noodle or rice vermicelli in a plate, together with sliced tomatoes, celery, bean sprouts and ripped chicken flesh. Squeeze 1 or 2 sides of calamansi cuts and pour in the prepared soup.

It's nice to add the potato meatball (the recipe link is provided at the above) for serving.

Categories: Chicken, Indonesia, Rice Vermicelli