📝 About This Recipe
Soto Ayam is Indonesia’s most beloved soul food, a vibrant yellow chicken soup infused with the aromatic power of lemongrass, galangal, and turmeric. This hearty dish is a symphony of textures, featuring shredded chicken, glass noodles, and crunchy bean sprouts bathed in a complex, savory broth. It is traditionally served with an array of customizable toppings, making every bowl a personal journey through the bold and bright flavors of the archipelago.
🥗 Ingredients
The Broth & Chicken
- 1 kg Whole Chicken (cut into pieces, or use bone-in thighs for extra flavor)
- 2.5 liters Water (for a rich stock)
- 3 stalks Lemongrass (bruised and tied in knots)
- 6 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 3 pieces Indonesian Bay Leaves (Salam Leaves) (substitute with regular bay leaves if unavailable)
- to taste Salt and White Pepper
Bumbu (Spice Paste)
- 8 pieces Shallots (or 1 small red onion)
- 5 cloves Garlic
- 3 cm Fresh Turmeric (peeled, or 1 tsp turmeric powder)
- 2 cm Ginger (peeled)
- 2 cm Galangal (peeled)
- 4 pieces Candlenuts (toasted; substitute with macadamia nuts if needed)
- 1 teaspoon Coriander Seeds (toasted)
Noodles & Toppings
- 150 grams Cellophane Noodles (Soun) (soaked in hot water until soft and drained)
- 150 grams Bean Sprouts (blanched briefly)
- 3 pieces Hard-boiled Eggs (halved)
- 1/4 head Green Cabbage (finely shredded)
- 1/2 cup Fresh Celery/Coriander leaves (finely chopped)
- 1/4 cup Fried Shallots (Bawang Goreng) (for garnish)
- 2 pieces Lime (cut into wedges)
👨🍳 Instructions
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1
In a large stockpot, combine the chicken pieces, water, and 1 teaspoon of salt. Bring to a boil, then reduce heat to a simmer. Skim off any foam that rises to the surface for a clear broth.
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2
Add the bruised lemongrass, kaffir lime leaves, and bay leaves to the pot. Simmer gently for 30-40 minutes until the chicken is tender and fully cooked.
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3
While the chicken simmers, prepare the 'Bumbu' spice paste. Place shallots, garlic, turmeric, ginger, galangal, candlenuts, and coriander seeds in a blender or mortar and pestle. Process until a smooth, vibrant yellow paste forms.
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4
Heat 2 tablespoons of oil in a skillet over medium heat. Sauté the spice paste for 5-7 minutes, stirring constantly, until the raw smell disappears and the oil starts to separate from the paste.
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5
Once the chicken is cooked, remove the chicken pieces from the broth and set them aside to cool slightly. Keep the broth simmering on low.
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6
Stir the sautéed spice paste into the simmering broth. Season with salt, white pepper, and a pinch of sugar to balance the flavors. Let it simmer for another 10 minutes to allow the spices to meld.
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7
Once the chicken is cool enough to handle, shred the meat into bite-sized pieces using your fingers or two forks. Discard the bones or return them to the pot for extra flavor.
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8
Optional step: For extra texture, lightly flash-fry the shredded chicken in a pan with a little oil until slightly crispy before serving.
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9
Prepare the serving bowls by placing a portion of the soaked glass noodles, shredded cabbage, and blanched bean sprouts in each.
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10
Ladle the hot, aromatic broth over the noodles and vegetables until the bowl is nearly full.
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11
Top each bowl with a generous amount of shredded chicken and half a hard-boiled egg.
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12
Garnish with a sprinkle of chopped celery/coriander leaves and a handful of crispy fried shallots.
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13
Serve immediately while piping hot, with lime wedges and sambal (chili paste) on the side for guests to adjust the heat and acidity.
💡 Chef's Tips
Always use fresh turmeric and galangal if possible; the dried versions lack the citrusy punch essential for Soto. Don't skip the candlenuts; they provide a subtle thickness and nutty richness to the broth that makes it feel authentic. To keep the broth clear, avoid boiling it vigorously once the spice paste is added; a gentle simmer is key. If you want a deeper flavor, make the broth a day in advance and reheat it before serving. For the best texture, only soak the glass noodles in hot water for a few minutes; do not boil them or they will become mushy.
🍽️ Serving Suggestions
Serve with a side of steamed jasmine rice for a more filling meal. Accompany with 'Emping' (melinjo nut crackers) or shrimp crackers for a delightful crunch. Provide a small bowl of 'Sambal Kecap' (sweet soy sauce with chopped chilies) for dipping the chicken. A cold glass of Indonesian Iced Tea (Teh Botol style) perfectly complements the warm spices. Add a few slices of tomato to the bowl for a pop of freshness and color.