Soto Ayam (Indonesian Chicken Noodle Soup)
Serves 6-8 Time 45 minutes Difficulty 3/5 Ingredients 22 Steps 7
There are many variations of soto ayam depending on the ingredients, the way it served, and the amount of spices used.
Ingredients
Spice paste
- 5 g turmeric
- ½ tsp pepper
- 2 candlenuts
- 15 g ginger
- 3 shallot
- 2 cloves garlic
- 2 tsp salt
Soup
- 1 whole chicken with bones or 1 kg chicken parts with bones
- 200 g cabbage, thinly sliced
- 200 g bean sprouts, blanched
- 4 potatoes, steamed, peeled, deep fried until golden brown
- 2 fresh tomatoes
- 25 g sohun vermicelli, soaked in hot water for 10 minutes
- 25 g fried shallots
- 3 hard boiled eggs
- 1.8 liters chicken stock
- 3 kaffir lime leaves
- ½ stalk lemongrass
- 2 bay leaves
- 1 stalk green onion
- 25 g galangal
- 2 tbsp cooking oil
Steps
- Grind spice paste ingredients together in food processor. Stir fry paste over slow fire until fragrant. Remove from heat.
- Cook whole chicken with spice paste, galangal, lime leaves, lemon grass and bay leaves in pot at least 30 min until meat is tender. Pressure cooker is faster and gives better broth.
- Traditional method: bring soup to boil. Cover. Turn off heat. Steep 30–40 min.
- Add a little salt or pepper to taste.
- Leave chicken in pot until soup is cool.
- Remove meat from bones. Slice into tiny bite-sized pieces with fork and knife. Set aside.
- Return bones to soup. Add sliced green onion. Bring to boil right before serving.
Notes from the original
- Many versions of soto ayam don't have tomato.
- Some prefer not to mix cabbage with bean sprouts.
- As fried potato substitute, some like to put potato chips into the soup.
Source. Adapted from “Cookbook:Soto Ayam (Indonesian Chicken Noodle Soup)” by Wikibooks contributors, revision of 2025-06-29, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.