Soto Ayam is the kind of soup that warms you from the inside out. It’s golden from turmeric, deeply savory from chicken and aromatics, and layered with textures like shredded meat, noodles, and crunchy toppings. Think chicken noodle soup with a sunny Indonesian twist.
It’s bright, fragrant, and surprisingly easy to pull together at home. Make it on a weeknight, or set it out for a relaxed weekend meal with all the fixings.
What Makes This Recipe So Good
- Bold, aromatic broth: A blend of turmeric, garlic, ginger, and lemongrass infuses the soup with a rich, golden color and a clean, uplifting aroma.
- Comforting yet light: Despite its big flavor, this soup stays refreshing, thanks to herbs, lime, and a clear broth.
- Customizable toppings: Add noodles, eggs, fried shallots, sambal, and herbs so everyone can build their perfect bowl.
- Meal-prep friendly: The broth tastes even better the next day, and the toppings keep well separately for quick assembly.
- Balanced textures: Tender chicken, springy noodles, and crunchy toppings make every bite interesting.
What You’ll Need
- Chicken: 1 1/2 to 2 pounds bone-in chicken (thighs or a mix of thighs and drumsticks). Boneless works, but bones give better flavor.
- Water or stock: 8 cups, preferably low-sodium chicken stock or water.
- Turmeric: 2 teaspoons ground, or 1-inch fresh turmeric, peeled and grated.
- Garlic: 5 cloves, peeled.
- Shallots or onion: 5 small shallots or 1 medium onion.
- Ginger: 1-inch knob, peeled.
- Lemongrass: 1–2 stalks, trimmed, outer layer removed, lightly crushed.
- Kaffir lime leaves (optional but great): 2–3 leaves.
- Candlenuts or macadamia nuts: 3 candlenuts or 2 macadamias (adds body).
- Coriander powder: 1 teaspoon.
- Cumin powder: 1/2 teaspoon.
- White pepper: 1/2 teaspoon, or to taste.
- Salt: To taste.
- Oil: 2–3 tablespoons neutral oil for sautéing the spice paste.
- Rice vermicelli or egg noodles: About 6 ounces, cooked according to package directions.
- Bean sprouts: 1–2 cups, blanched.
- Cabbage (optional): A handful, thinly sliced and blanched.
- Hard-boiled eggs: 2–4, halved.
- Scallions: 2–3, thinly sliced.
- Fresh cilantro or celery leaves: A small handful, chopped.
- Fried shallots: For topping (store-bought or homemade).
- Lime wedges: For serving.
- Sambal or chili sauce: For heat.
- Kecap manis (optional): A drizzle adds sweetness and depth for some variations.
Instructions
- Make the spice paste: In a blender or food processor, combine garlic, shallots/onion, ginger, turmeric, candlenuts/macadamias, coriander, cumin, and a splash of water.
Blend to a smooth paste. Add more water if needed to help it blend.
- Sauté the paste: Heat oil in a large pot over medium heat. Add the paste and cook 3–5 minutes, stirring often, until fragrant and a shade darker.
This step builds flavor.
- Add aromatics and liquid: Add lemongrass, kaffir lime leaves (if using), and the chicken. Pour in the stock or water. Bring to a gentle boil, then reduce to a simmer.
- Simmer the chicken: Cook 25–35 minutes, until the chicken is cooked through and tender.
Skim any foam for a clearer broth.
- Shred the chicken: Remove chicken to a plate. When cool enough to handle, discard skin and bones (if using bone-in) and shred the meat into bite-size pieces.
- Season the broth: Taste and add salt and white pepper. If you want a richer color, stir in a pinch more turmeric.
Simmer 5 minutes more.
- Prepare the add-ins: Cook rice vermicelli or egg noodles according to package directions, then drain. Blanch bean sprouts and cabbage briefly in boiling water, 30–60 seconds. Halve the hard-boiled eggs.
- Assemble: Divide noodles among bowls.
Top with shredded chicken, bean sprouts, cabbage, scallions, herbs, and half an egg.
- Ladle and finish: Pour hot broth over each bowl. Garnish with fried shallots. Serve with lime wedges and sambal on the side.
Add a drizzle of kecap manis if you like a slightly sweet note.
Keeping It Fresh
- Store components separately: Keep broth, chicken, noodles, and toppings in separate containers. This prevents soggy noodles and keeps textures crisp.
- Refrigeration: Broth and chicken keep 3–4 days in the fridge. Noodles are best used within 2 days.
- Freezing: Freeze the broth and shredded chicken together for up to 3 months.
Thaw in the fridge overnight, then reheat gently and add fresh noodles and toppings.
- Reheating: Warm the broth until steaming. Refresh noodles briefly in hot water to loosen before serving.
Why This Is Good for You
- Turmeric benefits: Curcumin in turmeric has anti-inflammatory properties and lends that sunny color without heavy fats.
- Lean protein: Chicken provides satisfying protein that keeps you fuller longer.
- Light but nourishing: A clear, aromatic broth hydrates and comforts without weighing you down.
- Fresh toppings: Herbs, sprouts, and cabbage add fiber, vitamins, and crunch with minimal calories.
Pitfalls to Watch Out For
- Undercooked spice paste: If you don’t sauté it long enough, the soup can taste raw and harsh. Cook until fragrant and slightly darker.
- Overcooked noodles: Vermicelli softens fast.
Boil briefly and rinse, or add directly to bowls and pour hot broth over.
- Murky broth: Boiling too hard makes the broth cloudy. Keep it at a steady simmer and skim foam.
- Under-seasoning: Salt and white pepper make the flavors pop. Taste and adjust at the end.
- Skipping acid: A squeeze of lime lifts everything.
Don’t leave it out.
Variations You Can Try
- Soto Ayam Lamongan style: Add a spoon of koya (fried garlic and prawn cracker crumbs) on top for extra savoriness.
- Coconut twist: Stir in 1/2 cup coconut milk for a creamier broth. Heat gently to avoid splitting.
- Instant Pot shortcut: Pressure-cook chicken with aromatics and paste for 12 minutes (manual), quick-release, shred, and finish on sauté.
- Rotisserie hack: Use shredded store-bought rotisserie chicken. Simmer the bones with the paste for a quick broth boost.
- Vegetarian version: Use vegetable stock, replace chicken with fried tofu or tempeh, and add a dash of soy sauce or mushroom powder for depth.
- Extra greens: Add blanched spinach, bok choy, or choy sum right before serving.
FAQ
Can I use boneless, skinless chicken?
Yes.
It’s convenient and cooks faster, but you’ll miss some richness from the bones. If using boneless, simmer a few extra minutes with the lemongrass and spices, or add a small piece of bone-in chicken for depth.
What can I substitute for lemongrass?
Use a strip of lemon zest plus a few extra lime leaves if you have them. It won’t be identical, but it gives a bright citrusy lift that works well.
Is fresh turmeric necessary?
No.
Ground turmeric works perfectly. If using fresh, start with about a 1-inch piece and adjust to taste.
How spicy should Soto Ayam be?
Traditionally, the broth isn’t very spicy. Heat usually comes from sambal on the side, so everyone can control their spice level.
Can I prepare this ahead for a party?
Absolutely.
Make the broth and shred the chicken a day ahead. Cook noodles and prep toppings the day of, then set up a build-your-bowl station.
Why add candlenuts or macadamias?
They add body and a subtle creaminess to the broth. If you can’t find them, you can skip them or use a few cashews.
How do I get clear, golden broth?
Sauté the paste well, simmer gently (don’t boil hard), skim foam, and avoid stirring aggressively.
A final squeeze of lime brightens the color and flavor.
Wrapping Up
Soto Ayam brings together comfort and brightness in one satisfying bowl. The broth is fragrant, the chicken is tender, and the toppings let you personalize each serving. Keep the components on hand, and you’ll have a fast, feel-good meal ready to go.
Once you’ve made it at home, it’s likely to become a regular in your soup rotation.