Soto Ayam Recipe (Indonesian Chicken Soup)
I didn’t fall in love with Indonesian food right away. Too many fried things. Too many unfamiliar names. Flavors that were bold in ways I didn’t expect. At first, it was all a bit too much.
But then, slowly and quietly, it started to grow on me. First came the Nasi Goreng and Ayam Bakar—both fixtures of the food court scene back when I was living in Singapore. Then there was the BTK pork I tried at Lake Toba. That trip marked the beginning of our more frequent travels in the region. And it’s also where I first had Soto Ayam, a traditional Indonesian chicken soup with turmeric, ginger, and a brightness that stays with you long after the meal is over – so I had to get the recipe!
This is my go-to soto ayam recipe, adapted from Sri Owen’s Indonesian Cooking. Over time, I’ve made little changes—like swapping the traditional fried potato for slippery rice noodles. It’s a forgiving recipe. You can adjust the heat, skip the shrimp, double the chicken—whatever suits your table.
Looking for more Southeast Asian soups? Try my Tom Yum Soup from Thailand or the comforting Pho Bo from Vietnam.
Soto Ayam
Ingredients
For the soup:
- 2 chicken breasts
- 120 g 4 oz shrimp, peeled
- 120 g 4 oz bean sprouts
- 1½ tsp ground ginger
- 2½ cups chicken stock
- 4 garlic cloves
- 5 candlenuts or macadamia nuts
- 1 cabé rawit bird’s eye chili or ¼ tsp chili powder (optional)
- A pinch of turmeric
- 1 tsp light soy sauce
- Salt and pepper
- Vegetable oil for frying
Optional additions:
- 1 potato thinly sliced and fried until crisp
- Rice noodles instead of potato or alongside
- 1 hard-boiled egg halved
- Fried shallots or onions
For garnish:
- 4 spring onions chopped
- A few sprigs of seledri flat-leaf parsley works fine
- Lemon wedges
Instructions
Cook the chicken:
- Season chicken breasts with salt, pepper, and one crushed garlic clove. Boil for 30–40 minutes. Remove and shred once cooled.
Make the spice paste:
- Pound candlenuts, garlic, and chili into a paste. Fry in a little oil until fragrant. Add turmeric, ginger, soy sauce, and shrimp. Cook until shrimp turns pink.
Simmer the soup:
- Add 1 cup of chicken stock. Add shredded chicken. Simmer 5 minutes. Add the rest of the stock, adjust seasoning, and simmer another 10 minutes.
Add sprouts:
- Add bean sprouts in the final 2 minutes of cooking.
- Assemble and serve:
- Add rice noodles or fried potato to each bowl. Top with hard-boiled egg and ladle in the soup. Garnish with spring onion, parsley, fried shallots, and lemon.
Notes
Tips & Notes
- Heat control: Adjust chili level to your preference—or skip it for a mild version.
- Candlenut substitute: Macadamia works beautifully.
- Potato vs noodles: The original recipe uses fried potato slices, but I prefer rice noodles. Use whichever feels right—or both!
- Make-ahead friendly: The soup base keeps well for a couple of days in the fridge. Just add fresh toppings before serving.
