Authentic Indonesian Soto Ayam (Chicken Soup) Recipe

Ingredients

2 lbs of chicken, cut into pieces
2 stalks of lemongrass, crushed
4 kaffir lime leaves
3 bay leaves
2 inches fresh turmeric, peeled and sliced
2 inches fresh ginger, peeled and sliced
4 cloves of garlic, peeled
6 shallots, peeled
2 teaspoons of coriander seeds
1 teaspoon of white pepper
1 teaspoon of black pepper
2 teaspoons of salt
1 teaspoon of sugar
2 tablespoons of vegetable oil
2 liters of water
4 boiled eggs
2 medium-sized tomatoes, quartered
4 sprigs of celery leaves
1 bunch of spring onions, chopped
2 limes, cut into wedges
Fried shallots, for topping
1 package of rice vermicelli, cooked according to package instructions

Steps and instructions

Blend the fresh turmeric, ginger, garlic, shallots, coriander seeds, white pepper, and black pepper in a food processor until it forms a smooth paste.
Heat the vegetable oil in a large pot over medium heat. Add the paste and cook until fragrant, stirring frequently to prevent it from burning.
Add the chicken pieces to the pot and cook until they are no longer pink.
Add the lemongrass, kaffir lime leaves, bay leaves, salt, and sugar. Stir everything to combine and let it cook for a few more minutes.
Pour the water into the pot. Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about an hour.
After an hour, add the tomatoes and continue to simmer the soup for another 15 minutes.
Meanwhile, prepare the garnishes. Slice the boiled eggs into halves, chop the spring onions, and cut the limes into wedges.
To serve, put some cooked rice vermicelli in a bowl. Ladle the soup over the noodles, making sure to include chicken pieces and tomatoes. Top with a boiled egg half, a sprinkle of chopped spring onions, and a sprinkle of fried shallots. Serve with a lime wedge on the side for squeezing.

Tools for making

Cutting board - For chopping and preparing the ingredients
Knife - To cut the chicken and other ingredients
Food processor - To blend the spice paste
Large pot - For cooking the soup
Stirring spoon - To stir the ingredients in the pot
Soup ladle - For serving the soup
Bowls - To serve the Soto Ayam
Serving spoons - For adding the soup and garnishes to the bowls
Small frying pan - For frying the shallots for topping

Recipe variations

Vegetarian version: Substitute chicken with tofu or tempeh and use vegetable broth instead of water.
Spicy version: Add sliced chili peppers or chili paste to the soup for an extra kick.
Coconut milk version: Add a can of coconut milk to the soup for a creamy and rich flavor.
Seafood version: Add prawns, fish, or squid to the soup along with the chicken.
Herb-infused version: Add fresh herbs such as basil, cilantro, or mint to enhance the aroma and taste of the soup.
Noodle variation: Instead of rice vermicelli, use egg noodles, soba noodles, or udon noodles.
Extra vegetables: Add vegetables like carrots, green beans, or spinach to make the soup more nutritious and colorful.
Spices variation: Experiment with additional spices like cumin, turmeric powder, or cinnamon for unique flavor profiles.
Gluten-free version: Replace regular soy sauce with gluten-free soy sauce or tamari to make the recipe gluten-free.
Heritage-inspired version: Explore regional variations of Soto Ayam from different countries like Indonesia, Malaysia, or Singapore for a taste of authentic flavors.

Recipe overview

This is a recipe for Soto Ayam, a traditional Indonesian soup that is both flavorful and comforting. It features a rich, turmeric-based broth filled with aromatic herbs and spices, tender pieces of chicken, and fresh tomatoes. The soup is served over rice vermicelli and topped with boiled eggs, fried shallots, and a squeeze of fresh lime. While the list of ingredients may seem long, the steps are simple and the result is a warming, hearty dish that is perfect for any time of the year. Enjoy the process of making this traditional dish and the delightful flavors that come with it.

Common questions

Can I use boneless chicken for this recipe? Yes, you can use boneless chicken for this recipe. However, using chicken with bones adds more flavor to the soup.
Can I substitute ground turmeric for fresh turmeric? Yes, you can substitute 1 teaspoon of ground turmeric for every 2 inches of fresh turmeric. However, fresh turmeric provides a more vibrant flavor.
How can I make the soup spicier? If you prefer a spicier soup, you can add a chopped red chili or a few dashes of chili flakes to the soup while it simmers.
Can I make this recipe vegetarian? Yes, you can make a vegetarian version of Soto Ayam by using vegetable broth instead of water and substituting the chicken with tofu or tempeh.
What can I substitute for kaffir lime leaves? If you can't find kaffir lime leaves, you can substitute with the zest of regular limes or lemon, although the flavor will be slightly different.
Can I make this recipe in advance? Yes, you can make the soup in advance and reheat it before serving. Just make sure to store it in an airtight container in the refrigerator.
Can I freeze the leftovers? Yes, you can freeze the leftover soup in airtight containers for up to 3 months. Thaw it in the refrigerator overnight before reheating.
What other toppings can I add to the soup? Besides the suggested toppings, you can also add fried tofu, bean sprouts, or sliced cucumber as additional garnishes.
Is Soto Ayam gluten-free? Yes, the basic recipe for Soto Ayam is gluten-free. However, make sure to check the labels of store-bought ingredients like fried shallots or packaged broth for any gluten-containing additives.

Serving dishes and utensils

Large pot - For cooking the soup
Food processor - To blend the ingredients into a paste
Knife and cutting board - For cutting the chicken, vegetables, and herbs
Ladle - For scooping and serving the soup
Bowl - To serve the soup and noodles
Spoon - For eating the soup
Chopsticks or fork - Optional utensils for eating the noodles
Small dish - For holding the lime wedges
Serving platter - To present the boiled eggs, fried shallots, and other toppings
Soup tureen - An alternative to serve the soup if desired

Origin stories

In the archipelago of Indonesia, there is a heartwarming dish known as Soto Ayam. This vibrant and aromatic chicken soup is laced with the rich flavors of lemongrass, turmeric, and ginger, embodying the essence of Indonesian cuisine. Journeying through the vast islands of Indonesia, one will encounter diverse variations of Soto, each region adding its unique signature to the dish. However, the version we know today as Soto Ayam has its roots in Central and East Java. The Javanese have a deep appreciation for balance, which is reflected in their food. Soto Ayam strikes a perfect harmony between the warmth of the broth, the tender chicken, the tangy squeeze of lime, and the crunchy fried shallots. The soup is often enjoyed for breakfast, providing a nourishing start to the day. Over the centuries, Soto Ayam has woven itself into the fabric of Indonesian culture, becoming a cherished comfort food served in homes, street-side stalls, and festive gatherings.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.