Go Back
–+ servings

Soto Ayam (Indonesian Chicken Soup)

Soto Ayam is a comforting Indonesian chicken soup with a rich, aromatic broth infused with turmeric, lemongrass, and spices. Served with vermicelli noodles, shredded chicken, and vibrant toppings, this dish is light yet full of bold flavors.
No ratings yet
Print Recipe Pin for later
Prep Time 20 minutes
Cook Time 1 hour
Cuisine Indonesian
Servings 4 people

Ingredients
  

For the Broth

  • 6 chicken thighs or drumsticks
  • to taste salt and pepper
  • 3 tablespoons cooking oil
  • 4 cups chicken stock
  • 4 cups water
  • ½ cup coconut milk

For the Spice Paste

  • 3 stalks lemongrass white portion only
  • 6 shallots small
  • 5 cloves garlic
  • 1 inch ginger peeled and sliced
  • 1 tablespoon turmeric powder
  • ½ tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 4 candlenuts or macadamia nuts
  • ½ cup cooking oil

For Serving

  • 8 oz dry rice vermicelli noodles
  • 2 cups fresh bean sprouts
  • 2 hard boiled eggs halved
  • cilantro chopped
  • crispy shallots
  • lime wedges
  • fresh red chili or sambal oelek

Instructions
 

Prepare the Chicken Broth:

  • Season the chicken thighs or drumsticks generously with salt and pepper. Let them sit at room temperature for 30 minutes.
  • Heat 3 tablespoons of cooking oil in a stockpot over medium-high heat. Sear the chicken for about 3 minutes per side until golden brown.
  • Pour in 4 cups of chicken stock and 4 cups of water. Bring to a boil over high heat, then reduce the heat to medium and let it simmer for 30 minutes, skimming any impurities from the surface occasionally.
  • Once the broth is ready, remove the chicken from the pot and let it cool. Shred the meat into bite-sized pieces and set aside.

Make the Spice Paste

  • In a blender or food processor, combine lemongrass, shallots, garlic, ginger, turmeric, coriander, cumin, candlenuts, and cooking oil.
  • Blend until smooth. If the mixture is too dry, add 1 tablespoon of oil or water at a time until it reaches a thick paste consistency.
  • This recipe yields about 1¼ cups of spice paste, enough for two batches of Soto Ayam. Use 5 tablespoons for one batch and store the remaining paste in the freezer for future use.

Spice Up the Broth

  • Heat 2 tablespoons of cooking oil in a large saucepan over medium heat.
  • Add 5 tablespoons of the spice paste and stir-fry for about 1 minute until fragrant.
  • Pour in the chicken broth and stir in ½ cup of coconut milk.
  • Lower the heat and let it simmer for 10 minutes to allow the flavors to meld.

Assemble the Soto Ayam

  • Blanch the dry rice vermicelli noodles in boiling water for 2–3 minutes until al dente. Drain and divide the noodles among 4 serving bowls.
  • Ladle the hot chicken soup over the noodles.
  • Top with shredded chicken, hard-boiled egg, fresh bean sprouts, crispy shallots, and cilantro.
  • Serve with lime wedges, fresh red chili, and sambal oelek on the side. Enjoy!

Nutrition

Calories: 554kcalCarbohydrates: 72gProtein: 15gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 100mgSodium: 504mgPotassium: 742mgFiber: 4gSugar: 9gVitamin A: 172IUVitamin C: 14mgCalcium: 89mgIron: 5mg
Tried this recipe?Tag @wokandskillet on Instagram or Facebook!