Soto is one of Indonesian popular foods. With many different regions and ethnicities, they do enrich the variety of soto itself in the country. Soto is an Indonesian soup that can be made with or without coconut milk. This time, I present Soto Ayam Lamongan. As there are ample collection of soto in Indonesian culinary, you may see some of my soto posts.
In East Java itself where I was born and raised, I know many different soto ayam. In Surabaya and its surrounding, SOTO AYAM LAMONGAN is one of them. If you drive about 2 hours to the east toward Bali, there is a small town call Probolinggo, this town also has a different soto ayam. What the difference between these two soto ayam is the koyah to sprinkle over the soto. Soto Ayam Lamongan uses a mix of shrimp crackers and fried garlic that are ground. While the Soto in Probolinggo, the koyah is made from toasted grated coconut.
Did you remember about Indonesian yellow spice paste (bumbu dasar kuning) post? This recipe can use that short cut. However, my bumbu dasar kuning stock is done, so I have to make from scratch.
