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a bowl of soto madura

Soto Madura (Chicken Soto from Madura)

A Traditional Indonesian Chicken Soup with Fresh Herbs and Spices
Soto Madura is a comforting chicken soup from Madura, an island in East Java, Indonesia. The broth is fragrant with spices like kunyit (turmeric), serai (lemongrass), and a hint of pala (nutmeg) and cengkeh (clove), which give it depth and warmth. Served with toppings such as bean sprouts, boiled eggs, fried potatoes, and fresh herbs, it’s a complete meal in a bowl—light yet satisfying.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 Portions
Course: Main Course, Soup
Cuisine: Indonesian, Madura
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Soup
  • 1 whole ayam kampung free-range chicken, about 2 lbs / 1 kg; regular chicken can be used
  • 6 cups water 1.5 liters
  • 1 Tbsp salt
Spice Paste (Bumbu Halus)
  • 7 cloves bawang merah shallots
  • 4 cloves bawang putih garlic
  • 1 ½ tsp merica white peppercorns
  • 2- inch piece jahe ginger
  • 2- inch piece lengkuas galangal; can substitute with extra ginger if unavailable
  • 5 whole kemiri candlenuts; substitute with macadamia nuts
  • 1- inch piece kunyit fresh turmeric, lightly roasted; or 1 tsp ground turmeric
  • 1 tsp sugar
  • ½ tsp chicken bouillon powder optional
Aromatics
  • 1 stalk serai lemongrass, bruised
  • 2 daun jeruk kaffir lime leaves; optional but adds citrusy aroma
  • 1 whole cengkeh clove
  • A pinch of pala nutmeg powder, about ⅛ tsp
Toppings & Garnish
  • 1 ½ cups bean sprouts blanched
  • 4 boiled eggs quartered
  • 2 medium potatoes boiled, fried, and thinly sliced
  • 1 stalk daun bawang scallion/green onion, finely sliced
  • 3 sprigs seledri celery leaves or flat-leaf parsley, finely chopped
  • 3 Tbsp fried shallots store-bought or homemade
  • 2 jeruk nipis Indonesian lime; substitute with regular lime, cut into wedges

Instruction
 

  1. Cook the chicken
    Place the chicken in a large pot with water and salt. Simmer until fully cooked and tender, about 30–40 minutes. Remove the chicken, let it cool slightly, then shred the meat. Strain the broth and set aside.
  2. Prepare the spice paste
    Blend or process shallots, garlic, pepper, ginger, galangal, candlenuts, turmeric, sugar, and bouillon powder (if using) into a smooth paste. Add a splash of water if needed.
  3. Sauté the spices
    Heat 2 Tbsp oil in a pan. Sauté the spice paste until fragrant and the oil separates. Add lemongrass, kaffir lime leaves, clove, and nutmeg. Stir until aromatic.
  4. Combine with broth
    Add the sautéed spice mixture into the chicken broth. Simmer for another 15 minutes, adjusting salt and sugar to taste.
  5. Assemble the bowls
    In serving bowls, arrange bean sprouts, fried potato slices, shredded chicken, and boiled egg quarters.
  6. Finish and serve
    Ladle the hot soup over the toppings. Garnish with scallions, celery leaves, and fried shallots. Serve immediately with a squeeze of lime juice.

Notes

  • Chicken: Free-range chicken (ayam kampung) is traditional, but you can use a whole organic chicken or Cornish hen for a similar result.
  • Candlenuts (kemiri): Hard to find outside Southeast Asia; macadamia nuts are the closest substitute.
  • Galangal (lengkuas): Found in Asian grocery stores; if unavailable, increase the ginger slightly for a similar warmth.
  • Kaffir lime leaves (daun jeruk): Can be skipped if not available, but if you find them (often frozen), they add a lovely citrus fragrance.
  • Fried shallots: Available in Asian groceries in jars or bags; crispy fried onions can be used as a substitute.
  • Jeruk nipis: Use regular limes if Indonesian lime is unavailable.
  • For a spicier touch, serve with sambal (Indonesian chili paste) on the side.