Lenthok Soup

Boil the chicken with 1.5 L of water, ginger, and salt until tender.
While waiting, boil the cassava until cooked and mash it. Mix the lenthok ingredients well and form the mixture into flat, round shapes resembling a potato patty. Fry the lenthok in hot oil until golden yellow, then set aside.
Prepare the ground spices and sauté them with the bay leaves, lemongrass, keffir lime leaves, salt, and broth. Add the sautéed spices to the stewed chicken pot and taste the broth. Adjust the seasoning if needed. Let it boil, then remove the chicken and shred it.
Arrange the soaked vermicelli, cabbage, spring onions, and lenthok in a bowl, then pour the broth over them. Top with shredded chicken, add lime and chili to enhance the flavor. Enjoy!
Did you know? This soup originated in Yogyakarta and is known for its unique lenthok, which is a cassava cake. Since lenthok is entirely made from cassava, it doesn’t require flour or eggs. The dough is shaped into flat, round shapes that remain intact when fried, even without eggs.