Soto Ayam - Indonesian Chicken Soup

5 from 1 vote

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

Prep Time10

Cook Time45

Total Time1

Course: Dinner, Lunch, Main Course, Soup

Cuisine: Indonesian

Diet: Gluten Free

Servings: portions

Calories: 19kcal

Author: Claudia

Wash the chicken pieces clean, then place them in a pot of boiling water. Cook for about 30 minutes, or until tender. While the chicken boils, prepare the spices: put shallots, garlic, candlenuts, turmeric, ginger, nutmeg, pepper, coriander seeds, and cumin into a food processor. Blend until smooth, adding a splash of water or oil if needed for easier grinding. Heat some cooking oil in a pot, add the ground spice paste, and sauté until fragrant.
Add lemongrass, bay leaves, and torn kaffir lime leaves to release their fragrance. Stir-fry until the kitchen smells wonderfully spiced. 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 and bring it to a boil so the flavors meld together.
Let the broth simmer for 10–15 minutes. For a smoother texture, strain the broth if you prefer. Season with salt, sugar, and mushroom powder to taste. Meanwhile, blanch sliced cabbage in boiling water for about 2 minutes, then drain.
Soak glass noodles in hot water until softened. For the sambal, boil bird’s eye chilies (cabe rawit) briefly, then blend into a spicy paste. To assemble, place glass noodles in a bowl, then add shredded chicken, sliced tomatoes, bean sprouts, blanched cabbage, and halved boiled eggs. Pour in the hot chicken broth, sprinkle with fried shallots, and finish with sambal to taste. Enjoy your comforting bowl of Soto Ayam!

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.