The name of this Eastern Javanese delicacy translates to ‘vegetable soup’, and commonly includes water spinach and bean sprouts atop the soto soup. Here’s a variant with chicken!
Let's start cooking!
Step 1 - Blend and fry spice paste
- In a blender, add lemongrass, garlic, ½ tsp salt, shallots, ginger, cumin powder, and coriander powder. Blend into a smooth paste.
- In a pan on medium heat, fry the spice paste until fragrant and oil starts to separate from the paste.
Step 2 - Add chicken and boil
- Add in chicken pieces and 2 L water, then bring to a boil. Once boiling, lower to a simmer for 25 minutes and season with sugar and fish sauce.
Step 3 - Prepare tempeh and tofu
- Deep fry slices of tempeh and tofu and remove once there is a golden brown and crunchy texture on the outside. Drain excess oil on a paper towel. For the tofu, look for packets labeled “Firm Tofu for frying”. This ensures that your tofu won’t fall apart easily when frying
Plate and serve!
Pour the soup over cooked bee hoon and serve with fried tempe, fried tofu, bean sprouts, boiled kang kong, crackers and lime wedges.