Soto Ayam is a classic Indonesian chicken soup, commonly enjoyed as a comforting everyday meal. Made with a clear, aromatic broth infused with spices like turmeric, lemongrass, and garlic, it’s light yet deeply flavorful.

The soup is typically served with shredded chicken, rice or vermicelli noodles, and a variety of fresh toppings such as boiled eggs, herbs, and crispy fried shallots. Each bowl is savory, fragrant, and gently spiced-comforting without being heavy.

In Indonesia, Soto Ayam is eaten for breakfast, lunch, or dinner, often shared with family and loved ones. Every steaming bowl carries warmth, balance, and tradition, making it more than just soup-its comfort food meant to be enjoyed together.

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Tips and tricks for flavorful soto ayam

These are just some of the special things I like to do while making my soto ayam to make the experience even more delightful.

Make your own chicken stock: If you have enough time, prepare your own chicken stock by boiling chicken wings or bones. This will improve your broth’s taste.

Always use fresh ingredients: Pick fresh lemongrass, kaffir lime leaves, and scallions. The soup’s overall flavor is greatly enhanced by the use of fresh ingredients.

Marinate the chicken: Marinate the chicken with a little amount of ground spice paste and a touch of salt before cooking. Let it sit for at least thirty minutes.

Lime zest: Add a little lime zest to the broth to intensify the citrus taste. A little goes a long way, so do not add too much.

Personalize your soup: Let everyone create their own bowls by either adding additional sambal for the spice lovers or soy sauce, fish sauce, or other condiments. This way, everyone has the best soup, crafted according to their tastes.

Side dishes to serve with soto ayam: Here are some typical Indonesian side dishes that combine nicely with soto ayam.

Sambal: Sambal is a traditional side dish with soto ayam. It provides a kick of spice and some heat.

Rice: Even though soto ayam contains rice vermicelli, it’s typical to serve it with steaming white rice on the side.

Pickled vegetables (Achar): A cool and acidic touch might come from a side of achar, a pickled vegetable relish made mostly with cucumber, carrot, and shallots.

Simple Indonesian Chicken Satay: Grilled chicken or beef satay skewers with a serving of peanut sauce can be served alongside soto ayam. The peanut sauce and grilled meats enhance the soup’s flavor.

Gado-Gado: This tasty and nourishing side dish is an Indonesian salad with hard-boiled eggs, tofu, and mixed veggies dressed with peanut sauce.

Fresh Vegetables (Lalapan): Make a salad with tomato wedges, lettuce, and fresh cucumber slices, and you have the perfect side with soto ayam.

How do I store soto ayam?

Before refrigerating, let the soto ayam cool to room temperature. Pour the soup into jars that can be sealed tightly. You can refrigerate it for a maximum of 3-4 days.

Consider freezing soto ayam if you plan to store it for a long time. Label the containers with the date for reference. You can freeze soto ayam for 2-3 months.

Ending note

This simple bowl represents the joy that comes from maintaining the culinary tradition and the legacy of shared memories. Savoury this delicious meal with your loved ones and make memories enjoying the taste of Indonesia. Happy cooking!

Soto Ayam (My Favorite Chicken Soup!)

5 from 1 vote

Soto Ayam: The soup is typically served with shredded chicken, vermicelli noodles, and a variety of toppings such as boiled eggs, and fried shallots.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 4

Course: dinner, lunch, Main Course

Cuisine: Indonesian

Calories: 312

Ingredients Method

Ingredients

2 tbsp vegetable oil
1 lemongrass, bruised
1 whole chicken
1.5 liters water
3 scallions, chopped
2 bay leaves
2 kaffir lime leaves
2 boiled eggs
Fried onion for garnish
Lime wedges for garnish
12 oz. rice vermicelli
1 tomato, cut into cubes for garnish
Thinly sliced cabbage
Short bean sprouts or mung bean sprouts
Chili paste or sambal for serving

Ground Spices

100 gr shallots
10 cloves garlic
4 candlenuts
2 inch turmeric
2 inch ginger

Method

Heat two tablespoons of vegetable oil in a big saucepan over medium heat. Add the ground spices, i.e., shallots, garlic, candlenuts, turmeric, and ginger, and sauté until fragrant.
Now add the bruised lemongrass to the saucepan and sauté it for a few more minutes. Toss the chicken into the saucepan as well and cook it until the color changes.
Add the water to the pot and bring it to a boil. Once boiling, lower the heat to a simmer and stir in the bay leaves, kaffir lime leaves, and sliced scallions. Simmer for about 45 to 60 minutes, or until the chicken is cooked to perfection. Now take the chicken out of the pot, shred it, and set it aside.
Boil the eggs and cut them in half. Follow the instructions on the package and cook the rice vermicelli, drain, and set it aside as well.
Chop the tomato into small cubes. Thinly slice the cabbage, and fry the onions for garnishing.
Arrange some rice vermicelli, eggs, shredded chicken, tomato cubes, and sliced cabbage in serving bowls. Add as much or as little as you'd like, and pour the hot chicken broth.
Add lime wedges and fried onions to each bowl as garnish. Also, sprinkle mung or short bean sprouts on top. Serve hot with sambal or chili paste on the side.