Indonesian chicken soup – Soto

 Check out this delicious Lithuanian recipe from Andrea Melissa (IG: @rosselinimelissa, FB: Melissa Rosselini).


(Serves 3-4 people)

Ingredients for the soup:

  • 1 kg of chicken breasts/any part of your choice, cleanse well
  • 2 stalks fresh lemongrass, bruised and tied in a knot
  • 6 makrut lime leaves
  • 1 tablespoon salt, and more if needed, or instant chicken stock 
  • 3 tablespoons coconut oil
  • 100 grams glass noodles or vermicelli
  • 100 grams cabbage, thinly sliced
  • 50 grams of tomato, sliced
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped celery leaves
  • 2 tablespoons chopped leeks
  • shallots, thinly sliced, sprinkle some salt, and fried in vegetable oil until golden brown
  •  Chili paste/sambal/crushed chillies
  •  Cooked white rice (optional)

Ingredients for the paste:

  • Blend the spices using a small blender/food processor to create a paste:
    • 1 teaspoon pepper
    • 1 ½ tablespoons coriander seeds
    • 2 teaspoons cumin seeds
    • 10 shallots, peeled 
    • 10 garlic cloves, peeled
    • 2 teaspoons finely minced fresh turmeric (you can grill this before peeling and mince it to make some extra flavour)
    • 2 tablespoons finely minced ginger
    • 1 pieces of 10cm dried cinnamon
    • 5 pieces of cloves
    • 1 teaspoon of nutmeg


  1. Heat the coconut oil and stir fry the spices paste, the lemon grass and makrut lime leaves. Add 1 litre of water until boiling, and add the chicken, cover it until tender for around 40 minutes. You can add the leeks at this time or later if you want a stronger taste. If you don’t like the floating spices, you can strain it. 
  2. Boil the vermicelli for about 2 minutes.
  3. Put 1 scoop of rice in a bowl, add some thinly sliced cabbage+celery+tomato+fried shallot+ boiled vermicelli+ the chicken soup. You can deep fried the chicken and shred it, or just simply shred it.
  4. Serve with lime juice and sambal. The chicken soup is ready. In Indonesian, we call it Soto.