Soto Ayam (Indonesian Chicken Soup)

Name: Soto Ayam (Indonesian Chicken Soup)
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Malaysian
Ingredients: 1.2 kg whole chicken, cut into quarters; 2 l water; 3 pcs lemongrass stalks, bruised; 30 g fresh galangal, sliced; 20 g fresh ginger, sliced; 4 pcs kaffir lime leaves; 3 pcs salam leaves (Indonesian bay leaves); to taste salt; 8 pcs shallots, peeled; 5 clove garlic cloves, peeled; 25 g fresh turmeric, peeled; 4 pcs candlenuts (kemiri); 1.5 tsp ground coriander; 0.5 tsp ground cumin; 0.5 tsp white pepper; 3 tbsp neutral oil (sunflower or vegetable); 150 g dried rice vermicelli noodles; 4 pcs large eggs, hard-boiled and halved; 100 g bean sprouts, blanched; 2 pcs celery stalks with leaves, thinly sliced; 3 pcs spring onions (scallions), thinly sliced; 4 tbsp fried shallots (bawang goreng); 2 pcs lime, cut into wedges; to taste sambal oelek or sambal rawit; 2 tbsp sweet soy sauce (kecap manis); to taste emping crackers or prawn crackers

Soto Ayam is a vibrant, golden Indonesian chicken soup fragrant with turmeric, lemongrass, and galangal. Served over vermicelli noodles and topped with crispy shallots, boiled eggs, and fresh herbs, it is a deeply comforting bowl that captures the soul of Indonesian street food.

Ingredients

1.2 kg whole chicken, cut into quarters
2 l water
3 pcs lemongrass stalks, bruised
30 g fresh galangal, sliced
20 g fresh ginger, sliced
4 pcs kaffir lime leaves
3 pcs salam leaves (Indonesian bay leaves)
to taste salt
8 pcs shallots, peeled
5 clove garlic cloves, peeled
25 g fresh turmeric, peeled
4 pcs candlenuts (kemiri)
1.5 tsp ground coriander
0.5 tsp ground cumin
0.5 tsp white pepper
3 tbsp neutral oil (sunflower or vegetable)
150 g dried rice vermicelli noodles
4 pcs large eggs, hard-boiled and halved
100 g bean sprouts, blanched
2 pcs celery stalks with leaves, thinly sliced
3 pcs spring onions (scallions), thinly sliced
4 tbsp fried shallots (bawang goreng)
2 pcs lime, cut into wedges
to taste sambal oelek or sambal rawit
2 tbsp sweet soy sauce (kecap manis)
to taste emping crackers or prawn crackers

Instructions

Prepare the broth: Place the chicken pieces in a large pot and cover with 2 litres of cold water. Bring to a boil over high heat, skimming off any grey foam that rises to the surface. Once the broth is clear, add the bruised lemongrass, galangal, ginger, kaffir lime leaves, and salam leaves. Reduce the heat to a gentle simmer.
Make the spice paste (bumbu): While the broth simmers, combine the shallots, garlic, fresh turmeric, candlenuts, ground coriander, ground cumin, and white pepper in a blender or food processor. Add 2 tablespoons of neutral oil and blend into a smooth paste. Add a small splash of water if needed to help the blades move.
Fry the spice paste: Heat the remaining 1 tablespoon of oil in a small frying pan over medium heat. Add the bumbu paste and fry, stirring constantly, for 5–7 minutes until very fragrant, darkened slightly, and the oil begins to separate from the paste. This step is essential to develop deep flavour.
Combine and simmer: Pour the fried spice paste into the simmering chicken broth. Stir well to combine. Season generously with salt. Continue to simmer the soup on low heat for 40–45 minutes, or until the chicken is fully cooked, very tender, and the broth is golden and aromatic.
Shred the chicken: Remove the chicken pieces from the broth using tongs or a slotted spoon. Allow them to cool slightly. Remove and discard the skin and bones, then shred the meat by hand into bite-sized pieces. Set aside. Strain the broth through a fine-mesh sieve if desired for a cleaner result; discard the spent whole spices.
Prepare the noodles and garnishes: Soak the dried rice vermicelli in boiling water for 3–4 minutes or according to the packet instructions until just tender. Drain and rinse under cold water; set aside. Hard-boil the eggs (10 minutes), peel, and halve them. Blanch the bean sprouts in boiling water for 30 seconds, then drain.
Assemble the bowls: Divide the vermicelli noodles among four deep serving bowls. Top each with a generous portion of shredded chicken, a handful of bean sprouts, two hard-boiled egg halves, and sliced celery and spring onions. Ladle the piping-hot golden broth over everything.
Finish and serve: Shower each bowl with crispy fried shallots. Serve immediately with lime wedges, sambal on the side, a drizzle of kecap manis, and emping or prawn crackers. Encourage guests to squeeze lime juice directly into their soup and adjust the heat with sambal to taste.