Soto Ayam

Nutrition · per serving

Steps

1. 1

   Bring a small saucepan of water to a boil for the eggs. In a separate kettle or pot, heat extra water for blanching the vermicelli and vegetables later. Meanwhile, roughly slice the shallots and peel and slice the garlic, turmeric, and ginger so the spice paste blends smoothly.

   2 large eggs60 g shallots, roughly sliced4 cloves (16 g) garlic cloves20 g fresh turmeric, peeled and sliced15 g ginger, peeled and sliced
2. 2

   Blend the shallots, garlic, turmeric, ginger, and candlenuts with 2-3 tablespoons of water into a smooth paste. A fine paste gives the broth a cleaner texture and fuller aroma.

   60 g shallots, roughly sliced4 cloves (16 g) garlic cloves20 g fresh turmeric, peeled and sliced15 g ginger, peeled and sliced2 nuts (10 g) candlenuts
3. 3

   Heat the vegetable oil in a soup pot over medium heat. Fry the spice paste for 3-4 minutes, stirring constantly, until fragrant, slightly darker, and no longer raw. Add the bruised lemongrass, kaffir lime leaves, and bay leaf; cook 30 seconds more to release their oils.

   10 ml vegetable oil2 stalks lemongrass, white part bruised4 leaves kaffir lime leaves1 leaf bay leaf
4. 4

   Add the chicken thighs and turn them in the aromatics for 1 minute. Pour in the water, then add the salt and white pepper. Bring just to a gentle boil, skimming any foam, then lower to a steady simmer and cook for 18-20 minutes until the chicken is cooked through and the broth is golden and fragrant.

   300 g chicken thighs, boneless skinless1.2 litres water8 g salt1 g white pepper
5. 5

   While the soup simmers, boil the eggs for 8 1/2 minutes for firm but still moist yolks. Cool under cold running water, then peel and halve. Blanch the rice vermicelli in hot water until just tender, about 3 minutes, then drain. Briefly blanch the bean sprouts and shredded cabbage for 20-30 seconds so they stay crisp.

   2 large eggs80 g rice vermicelli80 g bean sprouts80 g cabbage, very finely shredded
6. 6

   Lift out the chicken and let it cool for 2 minutes, then shred into bite-size strands. Taste the broth and adjust seasoning if needed; it should be savory, lightly peppery, and bright from the citrus leaves.

   300 g chicken thighs, boneless skinless
7. 7

   Divide the vermicelli, bean sprouts, and cabbage between two bowls. Top with the shredded chicken and ladle over plenty of hot broth, making sure each bowl gets some of the aromatic soup. Discard the lemongrass and leaves if they fall into the bowls.

   80 g rice vermicelli80 g bean sprouts80 g cabbage, very finely shredded300 g chicken thighs, boneless skinless
8. 8

   Finish each bowl with egg halves, crispy fried shallots, sliced spring onions, and a squeeze of lime. Serve immediately while the broth is piping hot and the shallots stay crisp.

   2 large eggs20 g crispy fried shallots2 stalks (20 g) spring onions, finely sliced1 whole lime

Origin & History

Soto ayam is one of Indonesia's most beloved everyday soups, with regional variations found across Java, Madura, and beyond. Its yellow broth, colored by turmeric and perfumed with lemongrass and kaffir lime leaf, reflects the spice-rich cooking traditions of the archipelago. Garnishes such as egg, vermicelli, and fried shallots make it both comforting and festive.