Soto Kudus (Kudus Chicken Soup)

Ingredients

• For the Chicken & Broth:
• 1 whole chicken (approx. 1 kg), cut into pieces or whole
• 2 liters water
• 2 stalks lemongrass, bruised
• 3 kaffir lime leaves
• 2 bay leaves
• 1 tsp salt (or to taste)
• 1/2 tsp sugar (optional)
• Cooking oil, for sautéing
• Ground Spice Paste (Bumbu Halus):
• 8-10 shallots
• 4-5 cloves garlic
• 3 cm fresh ginger
• 3 cm fresh turmeric (or 1 tsp turmeric powder)
• 3 candlenuts, toasted
• 1 tsp coriander seeds, toasted
• 1/2 tsp cumin seeds, toasted
• 1/2 tsp white pepper powder
• For Serving:
• 200g bean sprouts, blanched
• 2 stalks celery, finely sliced
• Fried shallots (bawang goreng) for garnish
• Lime wedges
• Sweet soy sauce (kecap manis) to taste
• Sambal (chili paste) to taste

Instructions

1. Prepare Chicken & Broth: Wash the chicken thoroughly. In a large pot, bring 2 liters of water to a boil. Add the chicken, lemongrass, kaffir lime leaves, bay leaves, salt, and sugar (if using). Cook until the chicken is tender and cooked through, about 30-45 minutes. Skim off any impurities that rise to the surface.
2. Remove the chicken from the broth, let it cool slightly, then shred the meat from the bones. Set aside the shredded chicken and keep the broth warm over low heat.
3. Prepare Spice Paste: Grind all ground spice paste ingredients (shallots, garlic, ginger, turmeric, candlenuts, coriander, cumin, white pepper) into a smooth paste using a mortar and pestle or a food processor. Add a little water if using a food processor to help blend.
4. Sauté Spice Paste: Heat a small amount of cooking oil in a separate pan or wok. Add the ground spice paste and sauté over medium heat until fragrant and cooked through, about 5-7 minutes, stirring constantly to prevent burning. The paste should darken slightly and the oil should separate.
5. Combine with Broth: Carefully add the sautéed spice paste to the simmering chicken broth. Stir well to combine. Let it simmer gently for another 10-15 minutes to allow the flavors to meld. Taste and adjust seasoning with more salt if needed.
6. Assemble Soto Kudus: In individual serving bowls, place a generous portion of blanched bean sprouts at the bottom. Top with a handful of the shredded chicken meat.
7. Pour Broth: Ladle the hot chicken broth generously over the chicken and bean sprouts in each bowl.
8. Garnish and Serve: Garnish each bowl generously with finely sliced fresh celery and a sprinkle of crispy fried shallots. Serve immediately with lime wedges, sweet soy sauce, and sambal on the side, allowing each person to customize their soto to their preferred taste.