Soto Ayam (Indonesian-style Chicken Soup)

Indonesian-style Chicken Soup, also known as Soto Ayam, is a popular dish in Malaysian cuisine. This aromatic and flavorful soup is perfect for warming up on a chilly day or as a comforting meal any time of the year.

Soto Ayam (Indonesian-style Chicken Soup)

Ingredients

  • 1 whole chicken, cut into pieces
  • 2 stalks lemongrass, bruised
  • 4 kaffir lime leaves
  • 4 cloves garlic, minced
  • 1-inch ginger, sliced
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 cups water
  • 200g bean sprouts, blanched
  • 4 hard-boiled eggs, halved
  • 4 cups cooked rice
  • 4 tablespoons fried shallots
  • 4 tablespoons chopped green onions
  • Lime wedges

Instructions

  1. In a large pot, combine the chicken, lemongrass, kaffir lime leaves, garlic, ginger, turmeric, coriander, cumin, salt, and black pepper.
  2. Add water and bring to a boil. Reduce heat and simmer for 45 minutes, or until the chicken is cooked through.
  3. Remove the chicken pieces from the pot and shred the meat. Set aside.
  4. Strain the broth and discard the solids. Return the broth to the pot and bring to a simmer.
  5. To serve, place a portion of rice in each bowl, top with shredded chicken, bean sprouts, and a hard-boiled egg half. Ladle the hot broth over the ingredients.
  6. Garnish with fried shallots, chopped green onions, and a lime wedge. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
25g
Protein
30g
Fat
10g

Supplies

Large pot Knife Cutting board Measuring spoons Strainer Ladle

Tools

Soup bowls Serving spoons Chopping board Sharp knife Soup ladle

Serving suggestions

Soto Ayam is traditionally served with a side of emping (melinjo nut crackers) and sambal (chili paste) for an extra kick of flavor.

Tips & tricks

For a time-saving option, use store-bought chicken broth and pre-cooked shredded chicken.

Cost

$15