West Javanese Chicken Soup (Soto Bandung)

West Javanese Chicken Soup (Soto Bandung)

Clear chicken broth with daikon, lemongrass, and a tangy squeeze of lime.

Total 1 hr 20 min Makes 4 servings Calories 390/serving

Dietary

Wheat free, Dairy free, Nut free, Halal

Allergens

Soy

Soto Bandung is a light, peppery chicken soup from West Java built on a fragrant broth of lemongrass, garlic, and toasted spices, studded with chunks of daikon radish. It's finished with fried soybeans, celery leaves, and a splash of lime for brightness, making it a comforting yet refreshing option for lunch or a light dinner.

Ingredients

  • 1 1/2 pounds bone-in chicken thighs and drumsticks
  • 8 cups water
  • 1 pound daikon radish, peeled and cut into chunks
  • 4 cloves garlic, smashed
  • 4 shallots, peeled and smashed
  • 2 lemongrass stalks, bruised and tied into a knot
  • 3 kaffir lime leaves
  • 1 inch fresh ginger, sliced
  • 1 teaspoon whole white peppercorns, crushed
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons vegetable oil
  • 2 teaspoons salt
  • 1 teaspoon ground white pepper
  • 2 scallions, thinly sliced
  • 1/4 cup celery leaves, roughly chopped
  • 2 tablespoons fried shallots
  • 1/3 cup crispy fried soybeans
  • 2 limes, cut into wedges
  • 2 red chilies, thinly sliced
  • 2 cups cooked white rice

Method

  1. Place the chicken thighs and drumsticks in a 6-quart saucepan and cover with the water. Bring to a boil over high heat, skimming off any foam that rises to the surface.

  2. Add the garlic, shallots, lemongrass, kaffir lime leaves, ginger, crushed peppercorns, and nutmeg to the pot. Reduce heat to low and simmer gently.

  3. Remove the chicken pieces and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids, and return the broth to low heat.

  4. Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding skin and bones.

  5. Heat the vegetable oil in a small skillet over medium heat and add 2 tablespoons of the strained broth to make a thin paste if needed; stir in the shredded chicken briefly to coat, then set aside.

  6. Add the daikon chunks to the simmering broth and cook until just tender but still holding their shape.

  7. Season the broth with salt and ground white pepper, tasting and adjusting as needed.

  8. Divide the cooked rice among four serving bowls, then top with shredded chicken and daikon.

  9. Ladle the hot broth over each bowl and garnish with scallions, celery leaves, fried shallots, and crispy fried soybeans.

  10. Serve immediately with lime wedges and sliced red chilies on the side for squeezing and adding to taste.

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    West Javanese Chicken Soup (Soto Bandung)

    Soto Bandung is a light, peppery chicken soup from West Java built on a fragrant broth of lemongrass, garlic, and toasted spices, studded with chunks of daikon radish. It's finished with fried soybeans, celery leaves, and a splash of lime for brightness, making it a comforting yet refreshing option for lunch or a light dinner.

    1 hr 20 min 4 servings 390 cal

    Ingredients

    • 1 1/2 pounds bone-in chicken thighs and drumsticks
    • 8 cups water
    • 1 pound daikon radish, peeled and cut into chunks
    • 4 cloves garlic, smashed
    • 4 shallots, peeled and smashed
    • 2 lemongrass stalks, bruised and tied into a knot
    • 3 kaffir lime leaves
    • 1 inch fresh ginger, sliced
    • 1 teaspoon whole white peppercorns, crushed
    • 1/2 teaspoon ground nutmeg
    • 2 tablespoons vegetable oil
    • 2 teaspoons salt
    • 1 teaspoon ground white pepper
    • 2 scallions, thinly sliced
    • 1/4 cup celery leaves, roughly chopped
    • 2 tablespoons fried shallots
    • 1/3 cup crispy fried soybeans
    • 2 limes, cut into wedges
    • 2 red chilies, thinly sliced
    • 2 cups cooked white rice

    Method

    1. 1

      Place the chicken thighs and drumsticks in a 6-quart saucepan and cover with the water. Bring to a boil over high heat, skimming off any foam that rises to the surface.

    2. 2

      Add the garlic, shallots, lemongrass, kaffir lime leaves, ginger, crushed peppercorns, and nutmeg to the pot. Reduce heat to low and simmer gently.

    3. 3

      Remove the chicken pieces and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids, and return the broth to low heat.

    4. 4

      Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding skin and bones.

    5. 5

      Heat the vegetable oil in a small skillet over medium heat and add 2 tablespoons of the strained broth to make a thin paste if needed; stir in the shredded chicken briefly to coat, then set aside.

    6. 6

      Add the daikon chunks to the simmering broth and cook until just tender but still holding their shape.

    7. 7

      Season the broth with salt and ground white pepper, tasting and adjusting as needed.

    8. 8

      Divide the cooked rice among four serving bowls, then top with shredded chicken and daikon.

    9. 9

      Ladle the hot broth over each bowl and garnish with scallions, celery leaves, fried shallots, and crispy fried soybeans.

    10. 10

      Serve immediately with lime wedges and sliced red chilies on the side for squeezing and adding to taste.