When speaking of East Javanese culinary specialties, the name soto Lamongan almost always makes it onto domestic tourists’ itineraries when visiting Surabaya. Despite originating from Lamongan, this dish has grown immensely popular through a number of legendary eateries in the Heroes’ City (Kota Pahlawan). Among the many soto Lamongan vendors there, soto Lamongan Cak Har stands out as one culinary destination that is virtually never empty of visitors.

If you are a lover of Indonesian cuisine, the combination of flavors at this establishment will be hard to resist. Its warm yellow broth delivers a savory and refreshing taste in a single bowl, accompanied by shredded chicken, vermicelli, cabbage, and a generous sprinkling of savory Lamongan koya—made from crushed prawn crackers and fried garlic. A portion of this dish is also completed with pieces of unlaid eggs (telur muda), which add a soft, tender texture when eaten.

Unlike many other restaurants, the highlights of this eatery are its rich broth and an incredibly generous serving of koya. A squeeze of lime and a constant supply of chopped scallions also add a fresh, light touch to every spoonful. Visitors can also add various skewers—such as intestines, liver, gizzard, or chicken skin—as side dishes, making the dining experience feel even more complete and uniquely characteristic of East Javanese street food.

One of the reasons this place is a favorite among local tourists is its famously budget-friendly portions. For around IDR 28,000 per portion, customers can enjoy the soto Lamongan and are still allowed to request extra chicken bones (balungan) or chicken feet (ceker) at no additional cost. For travelers, enjoying soto Lamongan in Surabaya offers a memorable experience of tasting East Java’s culinary heritage that leaves many wanting to come back for more. – Anggi

Soto Lamongan Recipe

Main Ingredients

• 1 spent hen (ayam afkir), cut into pieces as desired

• 200 grams chicken feet (ceker), to make the broth more savory

• 2 liters water

• 2 stalks lemongrass, bruised

• 4 kaffir lime leaves

• 3 Indonesian bay leaves (daun salam)

• 2 inches galangal, bruised

• Salt, sugar, and broth powder to taste

• Cooking oil for sautéing

Spice Paste (Bumbu Halus)

• 10 shallots

• 6 cloves garlic

• 5 candlenuts, toasted

• 3 cm turmeric

• 2 cm ginger

• 1 tbsp coriander seeds

• ½ tsp cumin

Side Dishes & Garnishes (Bahan Pelengkap)

• Glass noodles (soun) or rice vermicelli

• Cabbage, thinly sliced

• Boiled unlaid eggs (telur muda, usually found inside spent hens)

• Scallions and celery, finely chopped

• Fried shallots

• Key limes

• Chili paste (sambal)

Koya Powder Ingredients

• 6 fried prawn crackers (kerupuk udang)

• 4 cloves garlic, sliced and fried until crisp

Cooking Instructions

1. Boil the chicken and chicken feet until fully cooked and the broth is formed. Skim off any foam that rises to the surface to keep the broth clear. Remove the chicken, then flash-fry it briefly to firm up the texture before shredding.

2. Add the lemongrass, kaffir lime leaves, bay leaves, and galangal into the boiling chicken broth.

3. Sauté the spice paste until fragrant and thoroughly cooked. Pour it into the boiling chicken broth, then season with salt, sugar, and broth powder to taste.

4. Grind the fried prawn crackers and fried garlic together until they turn into a fine koya powder.

5. Assemble the serving bowls with vermicelli, cabbage, and shredded chicken. Pour the piping hot broth over the top, then garnish with koya, scallions, unlaid eggs, chili paste, and a squeeze of fresh lime juice right before serving.