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Ambengan Chicken Soto

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1 free-range chicken, cut into 4 parts Lean beef
5 lemongrass stalks, white taken, crushed
10 lime leaves, bone removed Cucumber
2 tablespoons salt
2 teaspoons of sugar
2,500 ml of water Ginger
2 tablespoons oil for frying Chili
2 tablespoons ground pepper

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Ambengan Chicken Soto

Ambengan Chicken Soto

Ambengan Chicken Soto Recipe, Clear Soup Without Coconut Milk with Medok Seasoning
Soto ayam has several versions, depending on the region of origin. One of the famous versions of soto ayam is the soto ayam ambengan typical of Surabaya.

Soto Ambengan does not use coconut milk in the sauce. However, this chicken soup is famous for being a bit thick and thick. Because the Ambengan chicken soup seasoning is famous for being royal

  • Medium




Ambengan Chicken Soto, also known as Soto Ayam Ambengan, is a traditional Indonesian chicken soup dish that hails from Ambengan, a village in East Java. This flavorful and aromatic soup is beloved throughout Indonesia for its rich broth, tender chicken, and a variety of toppings and condiments. Here’s a description of Ambengan Chicken Soto:

Ambengan Chicken Soto begins with a clear and fragrant chicken broth that’s been simmered to perfection. The broth is infused with a medley of aromatic spices such as garlic, ginger, and lemongrass, which lend a warm and inviting fragrance to the soup.

Tender pieces of chicken, typically bone-in and skin-on, are simmered in the broth until they are succulent and flavorful. The chicken absorbs the essence of the spices, making it a highlight of the dish.

The soup is generously seasoned with Indonesian herbs and spices, such as turmeric, galangal, and bay leaves. These ingredients contribute to the soup’s distinctive flavor profile, which is both savory and slightly earthy with a hint of citrusy brightness.

One of the defining features of Ambengan Chicken Soto is its accompaniments. The soup is typically served with a variety of toppings and condiments that allow diners to customize their bowls to their liking. These may include:

  • Lontong: Compressed rice cakes, which add a hearty and starchy element to the dish.
  • Bean sprouts: Fresh and crunchy, they provide a refreshing contrast to the soup.
  • Fried shallots: These add a delightful crispy texture and a hint of sweetness to the soup.
  • Sambal: A spicy chili paste that can be added to taste, providing a fiery kick.
  • Lime wedges: These are squeezed over the soup to add a burst of citrusy flavor.
  • Hard-boiled eggs: Sliced and added for extra protein and richness.
  • Celery leaves: Chopped and sprinkled on top for a touch of freshness and color.

Ambengan Chicken Soto is a heartwarming and comforting dish that embodies the rich culinary heritage of Indonesia. It’s a testament to the country’s diverse and vibrant flavors, combining the aromatic spices of Java with the creative toppings and condiments that allow each diner to customize their bowl to their liking. Whether enjoyed as a hearty meal or a comforting soup, Ambengan Chicken Soto is a beloved and cherished part of Indonesian cuisine.



Ground spices:

15 red onions
8 cloves of garlic
6 hazelnuts, roasted
5 cm turmeric, burnt
2 cm ginger


Ingredients for chili sauce:

20 pieces of cayenne pepper
1 clove of garlic
1/4 teaspoon salt
1/8 teaspoon granulated sugar


Ingredients poyah or koya (mash):

20 grams of prawn crackers
1 tablespoon fried garlic
1/8 teaspoon salt
Supplementary material:
3 hard boiled eggs, cut into pieces
150 grams of cabbage, roughly chopped
1 stalk celery, finely chopped
1 spring onion, finely chopped
50 grams of glass noodles, soaked


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