(No Ratings Yet)
Loading...A fragrant chicken soup from the town of Lamongan in East Java, recognizable by its bright yellow turmeric-tinged broth and signature bean curd sheets called tahu kembang. Slurpy vermicelli, fresh bean sprouts, and a side of fiery sambal turn a humble bowl into a deeply comforting Indonesian classic.
Prep Time20 mins
Cook Time60 mins
Total Time80 mins
Servings4
Yield4 generous bowls
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 22 gFat
- 6 gSaturated Fat
- 38 gCarbs
- 4 gFiber
- 6 gSugar
- 38 gProtein
- 950 mgSodium
- 720 mgPotassium
- 120 mgCalcium
- 4.5 mgIron
- 14 mgVitamin C
- 110 mcgVitamin A
Ingredients
For the turmeric broth and chicken
- 1.5 kg (3.3 lb) whole chicken, preferably kampung or organic
- 2 L (8 cups) water
- 4 cm fresh turmeric, peeled and bruised
- 3 cm ginger, smashed
- 2 lemongrass stalks, bruised and tied
- 3 Indonesian bay leaves (daun salam)
- 3 cm galangal, smashed
- 1 tsp coriander seeds, lightly crushed
- 1/2 tsp white peppercorns, cracked
- 1 1/2 tsp fine sea salt
For the spice paste (bumbu halus)
- 6 large shallots, peeled
- 4 garlic cloves, peeled
- 2 candlenuts, toasted
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp white pepper
For the bowls and garnish
- 100 g soybean curd sheets (tahu kembang / foo jok skin), soaked in warm water for 10 minutes
- 150 g rice vermicelli (bihun), soaked until pliable
- 200 g fresh bean sprouts, rinsed and drained
- 2 hard-boiled eggs, peeled and halved lengthwise
- 4 tbsp crispy fried shallots
- 2 tbsp chopped celery leaves
- 2 spring onions, thinly sliced
- 2 limes, cut into wedges
For the sambal kecap accompaniment
- 6 red bird's eye chilies, finely sliced
- 3 shallots, thinly sliced
- 2 tbsp sweet soy sauce (kecap manis)
- 1 tbsp fresh lime juice
Directions
- Make the spice paste by blending shallots, garlic, candlenuts, ground coriander, cumin, and white pepper with 3 tablespoons of water into a smooth, fragrant paste.
- Place the whole chicken in a large heavy pot, add the water, and bring to a rolling boil over high heat. Skim off any gray foam that rises to keep the broth clear.
- Add the spice paste, bruised turmeric, ginger, lemongrass, bay leaves, galangal, crushed coriander seeds, cracked pepper, and salt. Stir well, reduce heat to low, and simmer uncovered for 50 to 60 minutes until the chicken is fork-tender and the broth has taken on a deep golden hue.
- Lift the chicken out, let it cool slightly, then shred the meat into bite-size strips, discarding the bones and skin. Strain the broth and return it to the pot, taste and adjust the salt.
- Drain the soaked soybean curd sheets, gently squeeze out excess water, and tear them into 4 cm pieces. Divide the vermicelli, bean sprouts, and tofu skin among four deep bowls, then top each with the shredded chicken and two egg halves.
- Just before serving, ladle the hot turmeric broth over each bowl, scatter with fried shallots, celery leaves, and spring onions.
- In a small bowl, combine the chilies, shallots, kecap manis, and lime juice for the sambal kecap. Serve the soup immediately with the sambal kecap and lime wedges on the side.
Cook’s Notes
- Tahu kembang (soybean curd sheets) is the signature Lamongan ingredient; substitute with fried tofu puffs or extra bean sprouts only if you cannot find it at Asian grocery stores.
- For an even brighter golden color, add a small piece of additional fresh turmeric or a pinch of turmeric powder to the broth.
- Use free-range or kampung chicken if available; the broth becomes noticeably richer and the meat stays juicy during long simmering.
- Toast the candlenuts in a dry pan before blending to deepen their nutty aroma in the spice paste.
- Make the sambal kecap at least 15 minutes ahead so the shallots mellow and the flavors meld beautifully.
