Soto Ayam Indonesian Chicken Soup Recipes

Soto Ayam, Indonesian Chicken Soup Recipes is a yellow spicy chicken soup with vermicelli, commonly found in Indonesia. Besides chicken and vermicelli, it is also served with hard-boiled eggs, slices of fried potatoes, Chinese celery leaves, and fried shallots. Occasionally, people will add “koya”, a powder of mixed prawn crackers with fried garlic or bitter Sambal (orange colored). Krupuk are a very common topping.


  • 1/3 cup peeled garlic clove
  • 1 cup sliced shallot
  • 1/4 cup salted roasted macadamia nuts or 1/4 cup blanched almond
  • 6 slices fresh galangal or 6 slices fresh ginger, thinly sliced
  • 1 teaspoon ground turmeric
  • 1 tablespoon salad oil
  • 2 1/2 quarts fat-skimmed chicken broth
  • 1 stalk fresh lemongrass (12-15-inches) or 3 slices lemon peel, yellow part only (1/2 x 4-inch)
  • 1 1/2 lbs chicken breasts
  • 4 -6 ounces dried bean thread noodles (saifun, garnish)
  • 1 salt, to taste
  • 1 fresh ground black pepper, to taste
  • 3 cups finely shredded cabbage (garnish)
  • 3 cups bean sprouts, rinsed and drained (garnish)
  • 1 cup thinly sliced green onion (both parts, garnish)
  • 1 cup diced roma tomato (garnish)
  • 1 cup chopped fresh cilantro (garnish)
  • 4 large hard-cooked eggs, shelled and cut into wedges (garnish)
  • 2 cups potato chips, garnish (optional or 2 cups shrimp chips, garnish (optional)
  • 1/2 cup fried shallot (garnish)
  • 1 lime wedge (garnish)
  • 1 chili sambal oelek chili paste (Asian red chili paste, garnish) or minced fresh hot chili pepper (garnish)


  • In a food processor, combine garlic, sliced shallots, macadamia nuts, galangal, and turmeric.
  • Process mixture to a paste, scraping container sides as needed. (Or chop ingredients with a knife, then whirl in a blender to a paste.).
  • In a 5- to 6-quart pan over high heat, stir the paste and the oil until mixture barely begins to brown, about 3 minutes.
  • Stir in broth, cover, and bring to a boil.
  • Meanwhile, trim stem end and any tough leaves off lemon grass and pull off coarse outer layer.
  • Crush stalk with the back of a knife, then cut into 3-inch pieces.
  • Add to broth.
  • Add chicken breasts to broth.
  • Cover, bring to a boil, then reduce heat to low and simmer until the breasts are no longer pink in center of thickest part (cut to test), 15 to 20 minutes.
  • Lift out chicken and let cool at least 10 minutes.
  • Skim fat from broth. (Or if making ahead, cover and chill the broth and the chicken separately. Lift off and discard fat from the chilled broth.).
  • In a bowl, pour 5 cups hot water over bean thread noodles.
  • Let stand until the noodles are tender to bite, about 5 minutes; drain.
  • If desired, snip through noodles with scissors to make shorter strands.
  • Season broth with salt and pepper to taste.
  • Return to a boil over high heat.
  • Tear the chicken into shreds.
  • In individual small bowls, mound shredded chicken, bean thread noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, egg wedges, potato chips, fried shallots, lime wedges, and chili sambal.
  • Pour hot broth into a tureen or pitcher.
  • Place desired portions of the chicken, noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, and eggs in wide bowls.
  • Ladle or pour hot broth into bowls.
  • Sprinkle with potato chips and fried shallots.
  • Add juice from lime wedges, chili sambal, and more salt and pepper to taste.


  • Preparation :
  • Cook :

Nutrition / Serving

  • Calories 513.9
  • Cholesterol 213.9 mg
  • Sodium 1408.0 mg
  • Carbohydrate 35.9 g
  • Protein 40.6 g

Original recipe makes 6 – 8 Servings