Soto Kudus (chicken soup form Indonesia)

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1 chicken, cut according to taste Lean beef
3 Hot water
2 tbsp brown sugar combed Prawns
2 sweet apple
3 Ground black pepper
2 Dark brown sugar
Salt, pepper and water to taste

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Soto Kudus (chicken soup form Indonesia)

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Soto Kudus is a traditional Indonesian chicken soup that hails from Kudus, a city in Central Java. It’s known for its clear and aromatic broth, tender chicken, and a blend of spices. Soto Kudus is typically served with rice and various toppings and condiments. Here’s a basic recipe for Soto Kudus:


For the Broth:

  • Chicken: Use chicken pieces such as drumsticks, thighs, or breast meat, with or without bones.
  • Water: For making the broth.
  • Lemongrass: Bruised lemongrass stalks for flavor.
  • Kaffir Lime Leaves: Fresh or dried kaffir lime leaves for aroma.
  • Galangal or Ginger: Sliced galangal or ginger for added depth of flavor.
  • Bay Leaves: Bay leaves provide a subtle earthy flavor.
  • Salt and Pepper: For seasoning.

For the Spice Paste (Bumbu):

  • Shallots: Peeled and sliced shallots.
  • Garlic: Peeled and minced garlic.
  • Candlenuts: Candlenuts are often used for thickening. You can substitute macadamia nuts or cashews if needed.
  • Coriander Seeds: Ground coriander seeds.
  • Turmeric: Fresh turmeric root, sliced, or ground turmeric.
  • Cumin Seeds: Ground cumin seeds.

For Serving:

  • Rice: Cooked white rice for serving.
  • Bean Sprouts: Fresh bean sprouts for garnish.
  • Hard-Boiled Eggs: Sliced hard-boiled eggs.
  • Fried Shallots: Crispy fried shallots for garnish.
  • Lime Wedges: Lime wedges for a citrusy kick.
  • Sambal: Chili paste or sambal, optional, for extra spice.


Here’s how to make Soto Kudus:

For the Broth:

  1. In a large pot, combine the chicken pieces, water, lemongrass, kaffir lime leaves, galangal or ginger, bay leaves, salt, and pepper.
  2. Bring the pot to a boil, then reduce the heat to a simmer. Skim off any impurities that rise to the surface.
  3. Let the chicken simmer until it’s tender and fully cooked. The cooking time will vary depending on the size of the chicken pieces, but it typically takes about 30-45 minutes.
  4. Once the chicken is cooked, remove it from the broth, shred it, and set it aside. Strain the broth to remove any solid ingredients, leaving a clear and flavorful chicken broth.

For the Spice Paste (Bumbu):

  1. In a food processor or mortar and pestle, grind together the shallots, garlic, candlenuts, ground coriander seeds, turmeric, and ground cumin seeds until it forms a smooth paste.
  2. Heat a bit of oil in a pan and sauté the spice paste until fragrant and the oil separates from the paste.

For Assembling Soto Kudus:

  1. Place a serving of cooked white rice in a bowl.
  2. Add the shredded chicken on top of the rice.
  3. Ladle the hot chicken broth over the chicken and rice.
  4. Garnish with bean sprouts, sliced hard-boiled eggs, and crispy fried shallots.
  5. Serve Soto Kudus hot with lime wedges and sambal on the side for those who prefer extra spice.

Soto Kudus is a comforting and flavorful Indonesian chicken soup that’s perfect for any occasion. It’s often enjoyed with a variety of toppings and condiments to enhance the taste and texture.



Seasoning Ingredients:

2 segments of turmeric
2 slices of ginger
10 cloves of red onion
5 cloves of garlic
Tsp coriander
4 hazelnuts
Cumin to taste


Supplementary material:

Fried onions
Cayenne pepper
Boiled Sprouts


How to cook the archipelago’s holy soto recipe:

Boil chicken until cooked, drain. Change the water, boil again until the chicken is tender.


Saute ground spices, add bay leaf, onion, lemon grass, and lime leaves.


Pour in the chicken stock and scallions, stir again until boiling.


Add the stir-fry to the simmering chicken pot, stir again.


Add brown sugar, pepper and salt to taste.


Drain chicken and shred as desired.


Complementary ingredients with rice and chicken stock.


Add the holy soto sauce.
Soto Kudus is ready to be served.


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