10 Delicious Soto Ayam Recipes: A Culinary Journey Through Indonesian Cuisine

Embark on a culinary journey through the vibrant flavors of Indonesia with these 10 delicious soto ayam recipes. From classic Soto Ayam Lamongan to the rich and creamy Soto Ayam Betawi, explore the diverse regional variations of this iconic Indonesian chicken soup. Discover the secrets to crafting the perfect Soto Ayam broth, learn about the essential ingredients and spices, and find the Soto Ayam recipe that will tantalize your taste buds. Whether you’re a seasoned chef or a home cook looking for a new culinary adventure, this collection of Soto Ayam recipes is your ultimate guide to experiencing the authentic tastes of Indonesia.

Simple and Delicious Soto Ayam Recipe

This recipe provides a quick and easy way to make a comforting bowl of Soto Ayam, a classic Indonesian chicken soup. With just a few key ingredients, you can enjoy a flavorful and satisfying meal.

Ingredients

• 600-1,000 g boneless, skinless chicken thighs (or a mix of thighs and breasts)
• 5 lemongrass stalks (white part only), bruised
• 10 kaffir lime leaves
• Fried onions, for garnish
• Soto Ayam seasoning (store-bought or homemade)
• Shredded white cabbage, for serving
• Sliced chili peppers, for serving (optional)

Instructions

1. In a large pot, combine the chicken, lemongrass, and lime leaves. Cover with enough water and bring to a boil. Reduce heat and simmer for 30-40 minutes, or until the chicken is cooked through.

2. Remove the chicken from the pot and shred it. Return the shredded chicken to the pot.

3. Season the broth with Soto Ayam seasoning to taste. Simmer for another 5-10 minutes to allow the flavors to meld.

4. Serve hot with steamed rice or noodles. Garnish with fried onions, shredded cabbage, and chili peppers (if desired).

Tip: For a richer broth, you can lightly brown the chicken in a pan before boiling. You can also add other vegetables like carrots and potatoes to the soup.

Indonesian Chicken Soto (Soto Ayam)

This recipe guides you through making a flavorful and comforting Indonesian chicken soup, Soto Ayam. This dish features a rich, fragrant broth, tender shredded chicken, and a variety of fresh toppings.

Ingredients

Broth Ingredients:

• 1 stick lemongrass
• 3 keffir lime leaves
• 2 pieces (5cm each) turmeric root or 2 tsp turmeric powder
• 4 cloves garlic
• 5 shallots
• 2 cm galangal
• 2 bay leaves
• Salt
• Pepper
• Mushroom powder
• 2 liters water or chicken broth

Chicken and Toppings:

• 500g chicken
• 1 package vermicelli noodles
• 4 boiled eggs
• 1 tomato
• 1 stalk celery/coriander
• 1 spring onion
• Fried shallots (made from 150g shallots)
• 2 limes

Instructions

Prepare the Aromatics:

1. Blend turmeric, garlic, shallots, galangal, salt, pepper, and mushroom powder until smooth. Add a little water if needed to help blend.

Make the Broth:

2. In a pot, sauté the blended mixture with lime leaves, bay leaves, and lemongrass until fragrant. If you added water to the blender, cook until the water evaporates and the oil separates.
3. Pour in the water or chicken broth. Once boiling, add the chicken. Reduce heat to medium-low and simmer for 40 minutes.

Prepare the Toppings and Fried Shallots:

4. While the broth simmers, chop the tomato, celery/coriander, and spring onion. Slice the boiled eggs. Soak the vermicelli noodles in hot water for 2 minutes.
5. Thinly slice the shallots and fry them over medium-high heat until golden brown. Remove from heat and sprinkle with salt.

Shred the Chicken and Finish the Soto Ayam:

6. After 40 minutes, remove the chicken from the broth, let it cool slightly, and shred.
7. Taste the broth and adjust seasoning with salt and mushroom powder if needed.
8. To assemble each serving, place vermicelli noodles in a bowl, followed by tomato, celery/coriander, spring onion, shredded chicken, and sliced egg. Pour the hot broth over the toppings and garnish with fried shallots.
9. Serve your Soto Ayam immediately with lime wedges for squeezing.

Quick & Easy Soto Ayam (Indonesian Chicken Soup)

This recipe provides a simple and delicious way to make Soto Ayam, a flavorful Indonesian chicken soup. With easy-to-find ingredients and clear instructions, you’ll be enjoying this comforting dish in no time.

Ingredients

Broth:

• 2 liters chicken broth (or chicken powder and water)
• 2 stalks lemongrass (white part only)
• 3 thin slices galangal
• 4 kaffir lime leaves
• 2-3 bay leaves

Spice Paste:

• 1 tsp turmeric
• 2 tsp coriander powder
• 1 tsp black pepper (or white pepper)
• 1 tsp ginger powder (or fresh ginger)
• 1 tsp sugar
• 5-7 cloves garlic
• 1/2 onion, chopped (or shallots)
• Oil
• Salt (to taste)

Toppings:

• Cooked rice or vermicelli noodles
• Shredded cabbage
• Thinly sliced green onions
• Chopped celery (or Chinese celery)
• Fried shallots
• Roasted peanuts (optional)
• Lime wedges
• Hard-boiled eggs
• Sweet soy sauce (optional)

Chili Sauce:

• Chilies
• 1 pinch chicken powder
• Salt
• Lemon juice

Instructions

1. Make the broth: In a large pot, combine the chicken broth, lemongrass, kaffir lime leaves, bay leaves, and galangal. Bring to a boil, then reduce heat and simmer.

2. Prepare the spice paste: Combine all spice ingredients (except oil) in a blender or food processor and blend into a smooth paste.

3. Sauté the spices: Heat oil in a pan. Add the spice paste and cook, stirring constantly, until fragrant and cooked through. Transfer the spice paste to the simmering broth. Season with salt, cover, and simmer for 20 minutes, or until ready to serve. Adjust seasoning as needed.

4. Make the chili sauce: Boil chilies in water for 5-10 minutes, then drain. Blend the boiled chilies with 2-3 tablespoons of broth, salt, and a pinch of chicken powder. Transfer the chili paste to a bowl, add lemon juice, and adjust seasoning to taste. Set aside.

5. Assemble the Soto Ayam: In a serving bowl, add rice or noodles (or both). Top with shredded cabbage and shredded chicken. Ladle the hot broth over the top. Garnish with sliced green onions, chopped celery, fried shallots, roasted peanuts (optional), half a hard-boiled egg, chili sauce, and a squeeze of lime juice.

Enjoy your delicious and satisfying bowl of Soto Ayam!

Soto Ayam (Indonesian Yellow Chicken Soup) – A Step-by-Step Recipe

This recipe guides you through making a delicious and authentic Soto Ayam, a flavorful Indonesian yellow chicken soup. From preparing the aromatic spice paste to assembling the final bowl, each step is explained clearly for a successful cooking experience.

Ingredients

For the Soup:

• 1 whole chicken, divided into 4
• 2 liters water
• 8 kaffir lime leaves
• 4 stalks lemongrass (white part only), pounded
• 4 green onions, chopped
• 1.5 tsp salt (or to taste)
• 0.5 tsp white pepper powder (or to taste)
• 0.5 tsp chicken bouillon
• 500 ml vegetable oil (for frying the chicken)
• 1 tbsp vegetable oil (for sautéing)

Ground Spices:

• 7 cloves garlic
• 8 cloves shallots
• 3 candle nuts
• 1 tsp nutmeg powder
• 3 cm turmeric
• 2 cm ginger

Chili Sauce (Sambal):

• 5 bird’s eye chili peppers
• 2 red chili peppers
• 5 cloves garlic
• 0.25 tsp salt

Koya Topping:

• 5 cloves fried garlic
• 8 fried prawn crackers

Complements:

• 4 hard-boiled eggs, peeled and cut
• 50g mung bean vermicelli
• Lime wedges
• Cooked white rice

Instructions

1. Sauté the Aromatics: Heat 1 tbsp of vegetable oil in a wok over medium heat. Sauté the ground spices, kaffir lime leaves, and lemongrass until fragrant. Remove from heat.

2. Boil the Chicken: In a large pot, boil the chicken and the sautéed spice mixture until the chicken is cooked through. Remove the chicken and set aside.

3. Add Green Onions: Add the chopped green onions to the chicken broth.

4. Fry the Chicken: Fry the cooked chicken in 500ml of vegetable oil until lightly browned. Remove and cut into small pieces.

5. Prepare the Chili Sauce: Boil the chilies and garlic for the sambal until soft. Grind them together with salt using a mortar and pestle.

6. Prepare the Koya Topping: Grind the fried garlic and prawn crackers into a powder using a mortar and pestle.

7. Prepare the Vermicelli: Soak the mung bean vermicelli in boiled water for 3 minutes, then drain.

8. Assemble the Soto Ayam: In a serving bowl, place cooked white rice, vermicelli, shredded chicken, and hard-boiled egg slices. Ladle the hot chicken broth over the ingredients. Add a squeeze of lime juice and sprinkle with the koya topping.

Easy Chicken Soto Recipe

This recipe provides a simple and delicious way to make Chicken Soto, a flavorful Indonesian soup. It includes steps for the soup and serving suggestions.

Ingredients

Soup

• 3 chicken drumsticks
• 700 ml water
• 1 pack coconut milk powder
• 1 tbsp turmeric powder
• 1 cube chicken stock
• Salt to taste

Garnish

• Lime wedges
• Spring onions
• Beef Serunding (optional)

Serving

• Rice (optional – steamed rice or rice cakes)

Instructions

1. Start by preparing your rice according to package directions, whether using a rice cooker or stovetop method. Rice cakes are also a convenient option and require boiling for approximately 1 hour. The rice can cook while you prepare the soup.

2. In a pot, combine the water and chicken drumsticks.

3. Bring the water to a boil, then reduce the heat. Add the coconut milk powder, turmeric powder, and chicken stock cube. Continue to simmer until the chicken is cooked through and the juices run clear.

4. Season with salt to taste. Serve the hot soto with your prepared rice and desired garnishes like lime wedges, spring onions, and optionally, beef serunding.

Authentic Indonesian Soto Ayam (Yellow Chicken Soup)

This recipe guides you through making a flavorful and comforting Indonesian Soto Ayam, a traditional yellow chicken soup bursting with aromatic spices. From preparing the essential spice paste to assembling the perfect bowl, we’ll cover every step to ensure your Soto Ayam is as authentic and delicious as possible.

Ingredients

For the Chicken and Broth:

• 1 whole kampung chicken (skin optional)
• 4 liters water
• Salt, pepper, and chicken seasoning to taste

For the Spice Paste:

• 8 shallots
• 4 cloves garlic
• 4 cm fresh turmeric (or turmeric powder)
• 4 cm fresh ginger
• 3 candlenuts
• 1 tsp coriander seeds

Additional Spices:

• 2 bay leaves
• 5 lime leaves
• 4 stalks lemongrass (smashed)

For Serving:

• Boiled eggs, halved
• Shredded cabbage (blanched)
• Bean sprouts (blanched)
• Glass noodles/mung bean noodles (cooked)
• Tomatoes (diced)
• Spring onions (chopped, for garnish)
• Fried shallots (for garnish)
• Lime wedges
• Sweet soy sauce
• Chili sauce (optional)

Optional Spicy Chili Sambal:

• 10 chili padi (bird’s eye chilies), finely chopped
• Salt, sugar, and chicken seasoning powder to taste

Instructions

1. Prepare the Chili Sambal (Optional): Boil chopped chilies until softened. Mash with a fork and season with salt, sugar, and chicken seasoning.

2. Sauté the Spice Paste: Heat oil and sauté the spice paste until fragrant. Add bay leaves, lime leaves, and lemongrass; sauté for a few more minutes.

3. Cook the Chicken Broth: Boil water, add chicken and all spices. Cook until chicken is tender (about 1 hour, or less if using a pressure cooker).

4. Season the Broth: Season the broth with salt, pepper, and chicken seasoning to taste.

5. Assemble Your Soto Ayam: In a bowl, arrange noodles, cabbage, bean sprouts, tomatoes, egg, shredded chicken. Pour hot broth over the ingredients. Garnish with spring onions, fried shallots. Serve with lime wedges, sweet soy sauce, and chili sambal (if using).

Soto Ayam (Indonesian Chicken Soup): A Step-by-Step Recipe

This recipe guides you through making a flavorful and comforting Soto Ayam, a traditional Indonesian chicken soup. From preparing the aromatic spice paste to assembling the final bowl, each step is explained clearly for a delicious outcome. Enjoy this hearty soup with various accompaniments for a truly authentic Indonesian experience.

Ingredients

For the Soto Ayam:

• 2 lbs boneless chicken thighs
• 2 L (8 cups) water
• 4 bay leaves
• 5 kaffir lime leaves
• 2 lemon grass stalks (white part only), bruised
• 1-inch piece dried galangal
• 2 celery stalks, chopped
• 3 tsp salt
• 1 tsp sugar
• 1/4 tsp ground white pepper

Spice Paste:

• 7 shallots
• 5 garlic cloves
• 2 tsp turmeric powder
• 2 tsp ginger powder
• 2 tsp ground coriander
• 1 tsp ground cumin
• 5 candlenuts

Accompaniments and Garnishes:

• Glass noodles, soaked in boiling water until soft, then drained
• Shredded cabbage
• Cooked rice
• Homemade potato chips (optional)
• Scallions/chives, finely chopped
• Shrimp crackers, processed into powder (optional)
• Fried shallots (optional)
• 6 hard-boiled eggs

Instructions

Step 1: Sauté the Spice Paste: In a frying pan, heat 3 tablespoons of oil. Add the spice paste, bay leaves, kaffir lime leaves, lemongrass, and galangal. Stir-fry for 2-3 minutes until fragrant, stirring constantly to prevent burning.

Step 2: Slow Cook the Chicken: Transfer the sautéed mixture to a slow cooker. Add the chicken, water, chopped celery, salt, sugar, and white pepper. Cook on low for 6 hours. Taste and adjust seasoning as needed.

Step 3: Shred the Chicken: Remove the cooked chicken from the slow cooker and let it cool. Shred the meat.

Step 4: Assemble Your Soto Ayam: In each serving bowl, add glass noodles, shredded cabbage, shredded chicken, and one hard-boiled egg. Garnish with chopped scallions, fried shallots (optional), potato chips (optional), and ground shrimp crackers (optional). Ladle the hot soup over the ingredients. Serve with a bowl of warm white rice for a complete meal. Fresh sliced tomatoes can also be added.

Step 5: Making Sweet Potato/Potato Chips (Optional): Thinly slice sweet potatoes or potatoes using a food processor’s 1mm slicing blade (or slice by hand). Soak the slices in salted water for an hour, then deep fry until golden and crispy.

Authentic Lamongan Chicken Soto

This recipe guides you through making a flavorful and comforting bowl of Soto Ayam Lamongan, a traditional Indonesian chicken soup. Follow these steps to create this delicious dish at home.

Ingredients

Chicken:

• 1/2 chicken

Spices:

• Salt, to taste
• Sugar, to taste
• Ground pepper, to taste
• 3 bay leaves
• 3 kaffir lime leaves
• 1 stalk lemongrass, bruised
• Cooking oil, for sautéing

Aromatics (Ground Spices):

• 10 shallots
• 5 cloves garlic
• 1 cm turmeric, toasted
• 1 cm ginger, toasted
• 1 cm galangal
• 5 candlenuts, roasted

Koya (Condiment):

• 2 prawn crackers
• 5 cloves fried garlic

Garnish:

• Chopped celery
• Shredded cabbage

Instructions

1. Boil the cleaned half chicken for 30 minutes.

2. Blend all the ground spices into a smooth paste.

3. Sauté the ground spice paste, bay leaves, kaffir lime leaves, and bruised lemongrass until fragrant.

4. Add the sautéed mixture to the chicken broth. Season with salt, sugar, and pepper. Stir well.

5. Simmer the chicken and broth for 20 minutes. Remove the chicken, fry until golden brown, and shred.

6. Make the koya: Crush the prawn crackers and fried garlic into a fine powder.

7. Assemble the soto: In a bowl, add shredded chicken, broth, chopped celery, shredded cabbage. Serve with sambal (chili sauce), koya, and kecap manis (sweet soy sauce) on the side.

Enjoy your delicious homemade Soto Ayam Lamongan!

Authentic Indonesian Soto Ayam (Chicken Soup)

This recipe guides you through making a delicious and authentic Indonesian Soto Ayam, inspired by the popular “Soto Ayam Pak Min Klaten” style. This comforting chicken soup is packed with aromatic spices and is perfect for a warming meal.

Ingredients

Chicken

500 grams fresh chicken (kampong chicken preferred for richer flavor)

Spice Paste (Bumbu Halus)

• 16 cloves garlic
• 1 nutmeg

Aromatic Spices (Bumbu Aromatik)

• 1 stalk lemongrass
• 1 piece (3-5 cm) ginger
• 1 piece (3-5 cm) galangal
• 4 cloves
• 4 cardamom pods (or grains of paradise)
• 2 star anise
• 1 stick cinnamon

Seasoning

• Salt to taste
• Sugar to taste
• Black pepper to taste

Instructions

1. Prepare the Spice Paste: Blend the garlic and nutmeg into a smooth paste. Traditionally, a mortar and pestle (cobek) is used, but a blender works perfectly well.

2. Sauté the Spices: In a pot, sauté the spice paste and aromatic spices with a little oil until fragrant. Be careful not to burn them.

3. Add Water and Boil: Once the spices are fragrant, add 2 liters of water and bring to a boil.

4. Add Chicken: Add the chicken pieces to the boiling water.

5. Cook the Chicken: Simmer the chicken for 20-30 minutes, or until fully cooked.

6. Strain the Broth: Remove the cooked chicken and set aside. Strain the broth to remove the used spices, discarding the solids.

7. Combine and Season: Return the chicken to the strained broth. Over low heat, season with salt, sugar, and black pepper to taste.

8. Serve: Serve the Soto Ayam hot with steamed rice. For added flavor, consider adding sambal (chili sauce) or a squeeze of lime.

Easy Soto Ayam (Indonesian Chicken Soup)

This recipe provides a simple and delicious way to make Soto Ayam, a flavorful Indonesian chicken soup. With easy-to-follow instructions, you’ll be enjoying this comforting dish in no time.

Ingredients

Spice Paste:

• 2-3 whole ginger
• 3-4 garlic cloves
• 1 shallot
• 1 tsp whole coriander seeds
• 1/8 tsp chopped nutmeg
• 1 raw turmeric
• 1/4 cup water

Soup:

• 1/2 cup vermicelli rice noodles
• 1/4 cup prepared spice paste (see above)
• 1 boneless, skinless chicken breast
• 1 tsp sugar
• 1/8 tsp salt
• 1 lemongrass stalk
• 2-3 kaffir lime leaves
• 1 bay leaf
• 1 tsp galangal
• 4-5 cups water

Garnish:

• 1 medium tomato, diced
• 1 boiled egg, halved
• 1 sprig fresh coriander leaves
• Fried shallots

Instructions

Step 1: Make the Spice Paste. Combine the turmeric, ginger, garlic, shallot, coriander seeds, nutmeg, and water in a blender. Blend until smooth.

Step 2: Sauté the Spice Paste. Heat 1 tablespoon of oil in a large pot or wok. Add the spice paste and cook for 2 minutes. Add the water, lemongrass, kaffir lime leaves, galangal, salt, sugar, and bay leaf. Stir well.

Step 3: Cook the Chicken. Add the chicken breast to the pot. Cover and cook for 20 minutes, or until the chicken is cooked through.

Step 4: Shred the Chicken. Remove the chicken from the pot and set aside to cool slightly. Discard the lemongrass, bay leaf, and kaffir lime leaves. Shred the chicken into small pieces.

Step 5: Assemble the Soto Ayam. In each serving bowl, place a portion of cooked vermicelli rice noodles. Top with shredded chicken, diced tomatoes, and a halved boiled egg. Pour the hot soup over the noodles and other ingredients.

Step 6: Garnish and Serve. Garnish with fried shallots and fresh coriander leaves. Serve hot and enjoy!

History of Soto Ayam

Pinpointing the exact origin of soto ayam, like many traditional dishes, is challenging. Its roots likely lie in Chinese culinary influences, particularly the tradition of clear, broth-based soups. Some food historians believe soto ayam evolved from a Chinese dish called caudo, adapted and localized over centuries in Indonesia.

The spread of Islam throughout the archipelago also played a significant role. As dietary laws prohibited pork, chicken became a popular and readily available alternative, furthering soto ayam’s evolution.

Regional variations emerged across Indonesia, each reflecting local ingredients and culinary traditions. From the rich, coconut milk-based soto Betawi of Jakarta to the lighter, turmeric-infused soto Madura, the dish’s adaptability showcases the diverse culinary landscape of the country. While the precise history remains shrouded in some mystery, soto ayam stands as a testament to Indonesia’s rich culinary heritage.

Nutritional Content and Benefits of Soto Ayam

Soto Ayam, a comforting Indonesian chicken soup, offers more than just a delicious flavor. It’s also a good source of essential nutrients. The broth itself provides hydration and electrolytes, while the chicken contributes protein crucial for muscle building and repair. Ingredients like turmeric and ginger offer anti-inflammatory benefits, and the inclusion of vegetables adds vitamins and minerals.

The protein content in Soto Ayam helps you feel full and satisfied, which can be beneficial for weight management. The warm broth can also aid in digestion. The spices used, such as turmeric, ginger, and garlic, are known for their antioxidant and anti-inflammatory properties, contributing to overall health and well-being. While the exact nutritional content can vary based on the specific recipe, Soto Ayam generally offers a balanced and nutritious meal option.

Beyond the nutritional benefits, Soto Ayam offers a cultural experience. Sharing a bowl of this fragrant soup with friends and family is a common tradition in Indonesia, making it more than just a meal, but a symbol of community and togetherness.

Tips for Choosing Quality Chicken

Selecting the right chicken is crucial for a flavorful and delicious soto ayam. Look for chicken that is fresh and plump. The skin should be an even color, without any bruises or discoloration. A slightly yellowish tint to the fat is normal.

When purchasing whole chicken, check for a clean cavity and no unpleasant odor. Firmness is also key; the chicken should spring back slightly when pressed gently. For pre-cut pieces, ensure they are uniformly sized and free of excessive bone splinters.

Consider the cut of chicken you prefer. Chicken breasts offer a leaner option, while thighs and drumsticks provide more flavor and moisture. Bone-in chicken is excellent for enriching the broth, adding depth and richness to your soto ayam.