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Soto Ayam

Soto Ayam – Indonesian Chicken Soup with Herbs

Print Recipe
Savor the bold flavors of Soto Ayam — a 50-minute Indonesian chicken soup infused with powerful herbs, fresh ingredients, and authentic homemade goodness!
Course Soup
Cuisine indonesian
Keyword chicken soup, easy soto ayam, how to make soto ayam, indonesian soup, indonesian soup with herbs, soto ayam, soto ayam recipe, turmeric chicken soup
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 people
Calories 300

Equipment

  • Large pot (4-5 quarts)
  • Blender or food processor
  • Cutting board
  • Sharp knife
  • Tongs
  • Bowls for serving

Ingredients

Soup:

  • 2 lbs chicken thighs or breasts
  • 8 cups chicken broth or water
  • 1 large onion chopped
  • 4 cloves garlic
  • 2 inches fresh ginger sliced
  • 2 stalks fresh lemongrass chopped
  • 3 tbsp turmeric powder
  • 2 tbsp galangal powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 2 bay leaves
  • Salt and pepper
  • 2 tbsp oil

Toppings:

  • 2 hard boiled eggs halved
  • Fresh cilantro chopped
  • Fried shallots
  • Lime wedges
  • Crispy fried potatoes
  • Bean sprouts
  • Rice or noodles
  • Sambal or hot sauce

Instructions

  • 1. Blend onion, garlic, ginger, lemongrass, turmeric, galangal, coriander, cumin into paste
  • 2. Heat oil in large pot over medium heat
  • 3. Cook paste for 5-7 minutes, stirring
  • 4. Add chicken, coat with paste, cook 2-3 minutes
  • 5. Pour in broth, add bay leaves
  • 6. Bring to boil, then simmer for 20-25 minutes
  • 7. Remove chicken and shred it
  • 8. Return chicken to broth
  • 9. Taste and adjust seasonings
  • 10. Prep all toppings
  • 11. Put rice or noodles in bowls
  • 12. Pour soup over rice
  • 13. Top with eggs, sprouts, potato, shallots, cilantro
  • 14. Serve with lime and sambal

STORAGE:

  • Keep broth in fridge for 4 days or freeze for 3 months. Add fresh toppings when serving.