Soto Ayam (Indonesian Chicken Soup)

Here’s a complete Soto Ayam (Indonesian Chicken Soup) recipe, portioned for two people, including the equipment needed, prep and cooking times, and step-by-step instructions.

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Soto Ayam (Indonesian Chicken Soup) — Serves 2

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Time

• Preparation: 20 minutes

• Cooking: 45 minutes

• Total: ~1 hour 5 minutes

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 Equipment

• Medium saucepan

• Frying pan

• Knife and cutting board

• Mortar and pestle or blender (for spice paste)

• Strainer

• Serving bowls

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Ingredients

For the soup:

• 2 chicken thighs (bone-in for better flavor)

• 800 ml water

• 1 stalk lemongrass (bruised)

• 2 kaffir lime leaves (optional but recommended)

• 1 bay leaf

• Salt to taste

Spice paste:

• 3 cloves garlic

• 2 shallots

• 2 candlenuts (or substitute with macadamia nuts)

• 1 tsp ground coriander

• 1/2 tsp turmeric powder

• 1/2 inch fresh ginger

• 1/2 inch fresh galangal (optional)

• 1 tbsp vegetable oil (for sautéing)

Toppings & sides:

• 1 boiled egg (halved)

• 100g rice vermicelli (soaked in hot water for 5 min and drained)

• 1 handful bean sprouts (blanched)

• Fried shallots (optional garnish)

• Lime wedges

• Fresh coriander or celery leaves (chopped)

• Sambal (optional for heat)

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 Preparation

1. Make the spice paste

• Blend or pound garlic, shallots, candlenuts, turmeric, coriander, ginger, and galangal into a smooth paste.

2. Cook the chicken and broth

• In a medium saucepan, bring water to a boil.

• Add chicken thighs, lemongrass, lime leaves, and bay leaf.

• Simmer on low heat for ~30 minutes, until chicken is tender.

• Remove chicken and shred the meat. Strain the broth if needed.

3. Sauté the spice paste

• Heat 1 tbsp oil in a frying pan.

• Sauté the spice paste until fragrant (about 3–5 minutes).

• Add it into the chicken broth. Simmer another 10–15 minutes.

• Adjust salt to taste.

4. Prepare toppings

• Boil the egg and cut in half.

• Soak vermicelli noodles in hot water until soft, then drain.

• Blanch bean sprouts quickly in hot water.

• Shred chicken if not already done.

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 Assemble

1. In two bowls, arrange:

   • A portion of noodles

   • Shredded chicken

   • Blanched sprouts

   • Halved boiled egg

2. Pour hot broth over the top.

3. Garnish with:

   • Fried shallots

   • Chopped coriander or celery leaves

   • Lime wedge

   • Sambal (if desired)

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Tips

• For a richer soup, you can simmer the broth longer or add a dash of coconut milk.

• You can serve it with steamed rice instead of vermicelli if preferred.