Soto Ayam - Indonesian Chicken Soup

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Soto Ayam, Indonesia’s turmeric chicken soup, is rich with turmeric broth, vegetables, and herbs. Comforting, vibrant, and full of flavor.

A bowl of Soto Ayam with bean sprouts and boiled eggs.

Soto Ayam, Indonesia’s turmeric chicken soup, is one of those dishes that always feels like home to me. The bright turmeric broth, tender chicken, and fresh herbs make it light yet comforting, the kind of soup that can lift your mood on a rainy afternoon.

Indonesia has so many beloved soups: Soto Betawi with its creamy coconut milk broth, Soto Tangkar with tender beef cubes, the golden creamy Chicken Curry, and the aromatic Sop Buntut (oxtail soup). Each has its own character, but Soto Ayam is the everyday favorite: simple, nourishing, and loved by all ages.

Why You Will Love This Recipe

Authentic Indonesian Flavor – With turmeric, lemongrass, galangal, and kaffir lime leaves, this soup brings the true taste of Indonesia right to your table. It’s a recipe lovingly passed down from my grandmother, carrying the warmth and tradition.
Golden, fragrant broth – That sunshine-yellow color isn’t just pretty, it’s a broth packed with spice, depth, and warmth.
Comfort in a bowl – Whether it’s a rainy afternoon or you just need something soothing, this soup feels like a hug with every spoonful.
Everyday friendly – Easier than many Indonesian soups, this recipe is approachable for home cooks while still keeping its authenticity.
Customizable to your taste – Sambal for heat, lime for freshness, or fried shallots and boiled eggs for extra richness, you can make it your own.

Recipe Ingredients

Soto Ayam or Indonesian chicken soup ingredients with labels.

Ingredient Notes

Nutmeg – Just a small pinch goes a long way. It adds warmth and depth to the broth, balancing the brighter spices without overpowering them.

Cumin – Earthy and slightly smoky, cumin gives Soto Ayam its subtle background flavor. Use it sparingly so it doesn’t dominate.

Coriander seeds – These are the soul of many Indonesian dishes. Once ground, they add a gentle citrusy, nutty note that lifts the whole soup.

Candlenut – Often used in Indonesian cooking, candlenut adds creaminess and body to the broth. If you can’t find it, you can substitute with macadamia nuts or cashews.

Turmeric – This is what gives Soto Ayam its golden color and earthy flavor. Fresh turmeric root gives the best aroma, but ground turmeric works beautifully too.

Be sure to check out the full recipe and ingredient list below

Substitutions & Variations

Fresh vs. Ground Spices – Fresh turmeric adds brighter color and aroma, but ground turmeric works just fine. Toasted whole coriander seeds also taste richer, though ground coriander is a quick swap.

Chicken Options – Bone-in chicken brings out the best flavor for the broth, but boneless thighs or breast work too if you’re short on time.

Noodle choices – Glass noodles (soun) are the classic, but you can use vermicelli or even egg noodles for a different twist.

Vegetable add-ins – Besides cabbage and bean sprouts, you can toss in shredded carrots, baby spinach, or whatever greens you have on hand.

Spice level – Keep the sambal mild for a family-friendly bowl, or go extra fiery for a street food experience.

Coconut milk version – Some regions enrich their Soto Ayam with a splash of coconut milk, turning the broth creamy and making it closer to dishes like Soto Betawi. It’s a delicious, heartier variation you can try at home.

How to Make Soto Ayam

Step by step process photos of preparing the seasonings and herbs.

STEP 1. Cook the chicken and prepare the spice paste.
Wash the chicken pieces clean, then place them in a pot of boiling water. Cook for about 30 minutes, or until tender (Image 1). While the chicken boils, prepare the spices: put shallots, garlic, candlenuts, turmeric, ginger, nutmeg, pepper, coriander seeds, and cumin into a food processor (Image 2). Blend until smooth, adding a splash of water or oil if needed for easier grinding (Image 3). Heat some cooking oil in a pot, add the ground spice paste, and sauté until fragrant (Image 4).

Step by step process photos of cooking the spices and broth.

STEP 2. Build the aromatic base.
Add lemongrass, bay leaves, and torn kaffir lime leaves to release their fragrance (Image 5). Stir-fry until the kitchen smells wonderfully spiced (Image 6). By this time, your chicken should be cooked, remove it from the pot, let it cool slightly, and shred the meat. Set aside. Add the chicken broth into the spice mixture (Image 7) and bring it to a boil so the flavors meld together (Image 8).

Step by step process photos of making the chicken broth.

STEP 3. Season and prepare the sides.
Let the broth simmer for 10–15 minutes. For a smoother texture, strain the broth if you prefer (Image 9). Season with salt, sugar, and mushroom powder to taste (Image 10). Meanwhile, blanch sliced cabbage in boiling water for about 2 minutes, then drain (Images 11, 12).

Step by step process photos of preparing the soto ayam.

STEP 4. Soften noodles, make sambal, and assemble.
Soak glass noodles in hot water until softened (Image 13). For the sambal, boil bird’s eye chilies (cabe rawit) briefly, then blend into a spicy paste (Image 14). To assemble, place glass noodles in a bowl, then add shredded chicken, sliced tomatoes, bean sprouts, blanched cabbage, and halved boiled eggs (Image 15). Pour in the hot chicken broth (Image 16), sprinkle with fried shallots, and finish with sambal to taste. Enjoy your comforting bowl of Soto Ayam!

Pro Tips

Clear, golden broth – For a clean-looking soup, skim the foam and oil while the chicken is boiling. Straining the broth after simmering also helps.
Boost the aroma – Tear kaffir lime leaves and bruise the lemongrass before adding them in. This releases their natural fragrance and gives the soup its signature depth.
Use bone-in chicken – Pieces like thighs, drumsticks, chicken feet, or even whole legs add richer flavor to the broth compared to boneless cuts.
Prep toppings ahead – Blanch cabbage and bean sprouts, boil eggs, and fry shallots in advance. Store them separately in the fridge for faster assembly later.
Adjust the heat – Make the sambal as spicy (or mild!) as you like. Keep extra on the side so everyone at the table can control their spice level.

Serving Suggestions

For me, a bowl of Soto Ayam isn’t complete without a sprinkle of fried shallots and a side of emping crackers, that crunch and aroma bring me straight back to Indonesia. I also love pairing it with perkedel (potato fritters), beef rendang, and acar timun (pickled cucumbers); they’re perfect for dipping into the golden broth.

To drink, I usually go for something light and soothing like lemongrass pandan tea or lemon ginger drink. On days when I want a richer contrast, a glass of Assam milk tea makes the whole meal feel extra comforting.

FAQs about Soto Ayam

What is Soto Ayam made of?

Soto Ayam is made with chicken simmered in a fragrant turmeric-based broth, seasoned with spices like lemongrass, galangal, garlic, and shallots. It’s typically served with glass noodles, boiled egg, cabbage, bean sprouts, fried shallots, and lime.

What does Soto Ayam taste like?

It’s light yet flavorful, with a golden broth that’s slightly earthy from turmeric and bright from lemongrass and lime. Add sambal, and you’ll get a delicious spicy kick too.

Is Soto Ayam the same as chicken soup?

Not exactly! While both are comforting, Soto Ayam has a distinctive Indonesian twist thanks to the spice paste (bumbu), turmeric broth, and toppings like fried shallots, emping, and sambal.

Can Soto Ayam be made ahead?

Yes! You can prepare the broth and shredded chicken a day in advance. Store the noodles, vegetables, and toppings separately, then assemble everything just before serving to keep it fresh.

A bowl of soto ayam, Indonesian's chicken soup with boiled eggs.

Storage

To keep your Soto Ayam fresh, always store the soup separately from the toppings. Let the broth cool completely, then transfer it to an airtight container and keep it in the fridge for up to 3–4 days. The shredded chicken, boiled eggs, blanched vegetables, and noodles should be stored in their own containers, so they stay fresh and don’t get soggy.

When reheating, warm the broth on the stove until hot, then assemble each bowl with noodles, chicken, veggies, and toppings just before serving. This way, every bowl tastes as vibrant and comforting as the day you made it.