Soto Ayam (Indonesia)
Soto Ayam, a popular Indonesian chicken soup, is a comforting and aromatic dish packed with vibrant flavors. Its turmeric-infused broth, tender shredded chicken, and a medley of toppings make it both hearty and satisfying.
Soto Ayam is often served with rice or vermicelli noodles, making it a versatile meal perfect for any time of the day. Whether you’re looking for a dish to warm you up on a cold day or a light yet fulfilling meal, Soto Ayam is a must-try recipe that brings the essence of Indonesia to your table.
Ingredients
For the Broth:
1 whole chicken (about 1.5 kg), cleaned and cut into quarters
2 liters of water
2 lemongrass stalks, bruised
4 kaffir lime leaves
1-inch piece of galangal, smashed
2 bay leaves
Salt and pepper, to taste
For the Spice Paste:
5 garlic cloves
8 shallots
2-inch piece of fresh turmeric (or 1 tsp ground turmeric)
1-inch piece of ginger
5 candlenuts (or macadamia nuts)
2 tsp coriander seeds
1 tsp cumin seeds
2 tbsp vegetable oil (for frying)
For the Toppings and Garnishes:
100g rice vermicelli noodles, soaked or cooked
2 boiled eggs, halved
1 cup bean sprouts
2 medium potatoes, boiled and sliced
Fried shallots, for garnish
Fresh cilantro or celery leaves, chopped
Lime wedges
Sambal (chili sauce), optional
Kecap manis (sweet soy sauce), optional
For Serving:
Steamed rice or lontong (rice cakes)
How to Make Soto Ayam
Step 1: Prepare the Broth
In a large pot, add the chicken pieces, water, lemongrass, kaffir lime leaves, galangal, and bay leaves.
Bring to a boil, then reduce the heat to simmer for about 30 minutes, skimming off any foam that rises to the surface.
Once the chicken is cooked, remove it from the pot and set it aside to cool. Strain the broth if necessary and set it aside.
Step 2: Make the Spice Paste
Blend or grind the garlic, shallots, turmeric, ginger, candlenuts, coriander seeds, and cumin seeds into a smooth paste.
Heat the vegetable oil in a skillet over medium heat and sauté the spice paste until fragrant and golden, about 5–7 minutes.
Step 3: Combine the Broth and Spice Paste
Add the sautéed spice paste to the broth and stir well.
Season with salt and pepper to taste, then simmer the broth over low heat for an additional 20 minutes to allow the flavors to meld.
Step 4: Prepare the Toppings
Shred the cooked chicken into bite-sized pieces and set aside.
Cook the rice vermicelli noodles according to package instructions and drain.
Prepare the boiled eggs, bean sprouts, and boiled potato slices.
Step 5: Assemble the Soto Ayam
Divide the rice vermicelli or steamed rice into individual serving bowls.
Top with shredded chicken, boiled egg halves, bean sprouts, and potato slices.
Ladle the hot turmeric-infused broth over the toppings.
Garnish with fried shallots, cilantro, and a wedge of lime.
Step 6: Serve
Serve the Soto Ayam hot with sambal and kecap manis on the side for added flavor. Enjoy it with rice or lontong for a more filling meal.
Chef’s Notes
Flavor Enhancers: Add a small piece of cinnamon stick or star anise to the broth for a deeper flavor profile.
Broth Clarity: Strain the broth through a fine sieve if you prefer a clear soup.
Vegetarian Option: Replace chicken with tofu or tempeh and use vegetable broth instead of chicken broth.
Make-Ahead Tip: The broth can be made a day in advance and stored in the refrigerator. Reheat before serving.
Nutrition Information (Per Serving)
Calories: 350
Protein: 25g
Carbohydrates: 30g
Fat: 12g
Fiber: 4g
Sodium: 750mg
Vitamin C: 15% of the Daily Value
(Note: Nutritional values are approximate and will vary based on portion sizes and ingredients used.)
Soto Ayam is more than just a dish; it’s a comforting bowl of warmth and tradition. Perfect for family meals or gatherings, this recipe captures the rich culinary heritage of Indonesia. Enjoy every spoonful of this flavorful soup!