Table of Contents
🍲 Soto Ayam – Indonesian Chicken Soup with Herbs
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: ~1 hour
Cuisine: Indonesian | Halal | Traditional
🧂 Ingredients:
🐔 For the Soup:
- 1 whole chicken (or 700g bone-in chicken thighs), cleaned
- 2.5 liters water
- 2 stalks lemongrass, bruised
- 5 kaffir lime leaves
- 2 Indonesian bay leaves (daun salam) – or regular bay leaf if unavailable
- Salt and sugar to taste
- 2 tablespoons oil for sautéing
🌶️ For the Spice Paste (Bumbu):
Blend until smooth:
- 6 cloves garlic
- 8 shallots
- 2 cm fresh turmeric (or 1 tsp turmeric powder)
- 2 cm ginger
- 2 cm galangal (optional but recommended)
- 1 tsp coriander seeds
- 1 tsp white pepper
🍜 For Serving:
- Cooked vermicelli rice noodles
- Hard-boiled eggs, halved
- Bean sprouts, blanched
- Shredded cabbage
- Fried shallots
- Fresh lime wedges
- Sambal chili paste (optional)
- Krupuk (Indonesian crackers)
🔪 Instructions:
✅ Step 1: Make the Broth
- In a large pot, bring water and chicken to a boil.
- Skim off any foam, then reduce to a simmer.
- Add lemongrass, lime leaves, and bay leaves. Cook for 30 minutes until chicken is tender.
- Remove chicken, let cool slightly, and shred the meat. Set aside.
- Strain the broth if needed, and return to pot.
✅ Step 2: Prepare the Spice Paste
- Heat 2 tbsp oil in a pan.
- Sauté the blended spice paste over medium heat until fragrant and the oil separates (about 5–7 minutes).
- Add the paste to the chicken broth and simmer for another 10–15 minutes.
- Adjust salt, sugar, or pepper to taste.
✅ Step 3: Assemble the Bowls
- In each bowl, add cooked noodles, bean sprouts, shredded cabbage, and shredded chicken.
- Ladle over the hot golden broth.
- Top with egg halves, fried shallots, and fresh lime.
✅ Step 4: Serve
- Serve hot with sambal and krupuk on the side.
- Encourage guests to squeeze fresh lime and add sambal to taste.
🌟 Tips for Perfect Soto Ayam:
- Use bone-in chicken for richer flavor.
- Make the broth a day ahead for even deeper taste.
- Add turmeric for that signature yellow color.
- For added richness, some regions top with coconut milk (optional).
✅ Halal & Healthy:
- 100% halal when using halal-certified chicken.
- Gluten-free if using rice noodles.
- High in protein and warming herbs—great for recovery meals or rainy days.
❓ Frequently Asked Questions (FAQs)
Q1: What is Soto Ayam?
A: Soto Ayam is a traditional Indonesian chicken soup made with aromatic herbs, turmeric, and a flavorful broth. It’s often served with rice noodles, boiled eggs, and fried shallots.
Q2: Is Soto Ayam halal?
A: Yes! As long as you use halal-certified chicken and ingredients, Soto Ayam is 100% halal and perfect for Muslim-friendly diets
Q3: Can I make Soto Ayam without lemongrass or lime leaves?
A: Yes, you can skip them, but they add authentic aroma and flavor. If unavailable, try adding a splash of lime juice or lemon zest as a substitute.
Q4: How do I make Soto Ayam spicier?
A: Serve it with sambal (Indonesian chili paste), sliced chilies, or add chili powder to the spice paste while cooking.
Q5: What noodles are used in Soto Ayam?
A: Traditionally, thin vermicelli rice noodles are used. You can also try glass noodles or skip them and serve the soup with plain rice.
Q6: How long does Soto Ayam last in the fridge?
A: Store in an airtight container for up to 3–4 days. Reheat thoroughly before serving. Keep broth and toppings (like noodles or eggs) separate for best freshness.
Q7: Can I freeze Soto Ayam?
A: Yes! Freeze the broth and shredded chicken (without the noodles or toppings) for up to 1 month. Thaw overnight and reheat when needed.
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