Soto Ayam is a comforting Indonesian chicken soup with a rich, aromatic broth infused with turmeric, lemongrass, and spices. Served with vermicelli noodles, shredded chicken, and vibrant toppings, this dish is light yet full of bold flavors.
Soto Ayam (Indonesian Chicken Soup) is one of those dishes that instantly brings comfort with its fragrant broth, tender shredded chicken, and vibrant toppings.
It is a staple in Indonesian cuisine, and for good reason - this turmeric infused chicken soup is packed with bold flavors yet light enough to enjoy at any time of the day.
Soto Ayam comes in different regional variations. Some versions have a clear, bright yellow broth, while others incorporate coconut milk for a richer, creamier texture. It can be served with noodles or rice (or both!)
This is my take on this Indonesian favorite. Whether you're new to Indonesian cooking or just craving a warm, nourishing bowl of chicken soup, this Soto Ayam recipe is easy to make and full of flavor.
Let's get cooking!
Ingredients for Soto Ayam
For the broth:
- Chicken thighs/drumsticks - Using bone-in chicken adds richness to the broth, creating a deeper flavor. Chicken breast tends to dry out after simmering, so it's not ideal for this recipe
- Salt and pepper - Enhances the chicken's natural flavor and helps to season the broth as well
- Chicken stock (storebought or homemade)- A flavorful base that intensifies the savory notes of the soup
- Water - Helps to balance the richness of the chicken stock to prevent it from being too salty or overwhelming
- Coconut milk - Adds a subtle creaminess and depth, complementing the warm spices
For the spice paste:
- Fresh Lemongrass - A key ingredient in Southeast Asian cuisine, lemongrass gives the soup a citrusy, slightly floral aroma
- Shallots - Sweeter and a bit milder than regular onions, shallots help to build the flavor base of the spice paste
- Garlic cloves - Essential. Non-negotiable. Because...is it even cooking without garlic?
- Fresh Ginger - Adds a warmth and a peppery kick
- Ground turmeric (or fresh turmeric) - This gives Soto Ayam its signature golden color and earthy aroma. Fresh turmeric will give a slightly stronger, brighter flavor than the powdered version.
- Ground coriander (or coriander seeds) - Adds a citrusy, nutty note
- Ground cumin (or cumin seeds) - Brings a warm, earthy depth to the spice blend
- Candlenut (or macadamia nut as a substitute) - Adds a creaminess and helps to thicken the spice paste. Macadamia nuts are a great alternative if candlenuts aren't available
- Cooking oil - Used to blend the spice paste and fry it to release its aromatic flavors. I recommend using coconut oil or canola oil in this recipe.
Toppings:
- Rice vermicelli noodles - Thin, delicate noodles that soak up that flavorful broth. As an alternative, you may also serve your Soto Ayam with glass noodles or even steamed white rice
- Fresh bean sprouts - Add a refreshing crunch
- Hard-boiled egg - A common addition in Soto Ayam
- Cilantro - A fresh note that complements the savory broth
- Crispy shallots - Add a crunchy texture and a slight hint of savoriness and umami
- Lime wedges - Brightens up the dish
- Fresh red chili and/or sambal oelek - For those who would like a little heat
How to Make Soto Ayam
Prepare the Soup Base:
For this recipe, I like to use a combination of chicken thighs and drumsticks (6 pieces total) for the best flavor and texture. Dark meat stays juicy and won’t dry out, making it perfect for this soup since the chicken will also be used as a topping.
Season the chicken liberally with salt and pepper, then let it sit at room temperature for 30 minutes.
Heat up 3 tablespoons of cooking oil in a stockpot over medium-high heat. Sear the chicken for about 3 minutes on each side until golden brown - this helps develop a deeper flavor in the broth.
Pour in 4 cups of chicken stock and 4 cups of water. Using a mix of store-bought or homemade chicken stock and water balances the flavors, ensuring the broth isn't too salty or overpowering.
Bring to a boil over high heat, then reduce the temperature to medium and let it simmer for 30 minutes, skimming any impurities from the surface occasionally.
(While the broth is simmering, prepare the spice paste)
Once the broth is ready, remove the chicken pieces, allow them to cool, then shred the meat into bite-sized pieces.
Make the Spice Paste:
In a blender or food processor, combine:
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- 3 stalks lemongrass (white portion only; sliced)
- 6 Asian shallots (small)
- 5 cloves garlic
- 1 inch ginger, peeled and sliced
- 1 tablespoon turmeric powder (or ½ inch fresh turmeric)
- ½ tablespoon ground coriander (or 1 tablespoon coriander seeds)
- 1 teaspoon ground cumin (or cumin seeds)
- 4 candlenuts (or macadamia nuts)
- ½ cup cooking oil
Blend until smooth. If the mixture is too dry, add 1 tablespoon of oil or water at a time until it reaches a thick paste consistency.
This recipe yields about 1 ¼ cups of spice paste which is enough for two batches of Soto Ayam. Use 5 tablespoons for one batch, and store the remaining paste in the freezer for the next time you make Soto Ayam.
Spice Up the Broth
Heat 2 tablespoons of cooking oil in a large saucepan over medium heat.
Add 5 tablespoons of the spice paste and stir-fry for about 1 minute until fragrant.
Pour in the chicken broth and stir in ½ cup of coconut milk.
Lower the heat and let it simmer for 10 minutes to allow the flavors to meld
Bringing It All Together: Assembling your Soto Ayam
Blanch 8oz of dry rice noodles (vermicelli) in boiling water for 2 - 3 minutes until al-dente. Drain and divide the noodles among 4 soup bowls.
Pour the hot soup over the noodles.
Top with shredded chicken, hard-boiled egg, fresh bean sprouts, cilantro, crispy shallots, and lime wedges.
Serve with fresh red chilies and/or sambal oelek for extra heat
Soto Ayam is a warm, comforting dish with bold flavors that come together beautifully in every bowl. Whether you serve it with vermicelli noodles, a side of white rice, or your own variation, it’s a satisfying meal that’s easier to make at home than you might think.
If you give this recipe a try, I’d love to hear how it turned out! Let me know in the comments or share your take on it.
Enjoy!
Frequently Asked Questions
Yes, absolutely! The broth actually tastes even better the next day as the flavors continue to develop.
Store the soup and shredded chicken separately in the fridge in air-tight containers. If using rice vermicelli, that should be stored in a separate container as well; do not store the noodles in water or the soup or it will get too soggy.
No, coconut milk is optional. Some regional versions of Soto Ayam have a clear broth without coconut milk. If you prefer a lighter soup, you can simply leave it out.
If you can’t find candlenuts, macadamia nuts are the best substitute. They provide a similar creamy texture without altering the flavor too much.
The classic toppings include shredded chicken, hard-boiled eggs, crispy shallots, fresh cilantro, bean sprouts, lime wedges, and sambal. You can also sprinkle koya powder (a mix of shrimp crackers and fried garlic) for extra umami. Prawn crackers are a popular side dish with Soto Ayam as well.
Jumped straight here to the recipe? Please consider coming back to read the whole post when you have the time as I have included step-by-step instructions with photos.
Soto Ayam (Indonesian Chicken Soup)
Ingredients
For the Broth
- 6 chicken thighs or drumsticks
- to taste salt and pepper
- 3 tablespoons cooking oil
- 4 cups chicken stock
- 4 cups water
- ½ cup coconut milk
For the Spice Paste
- 3 stalks lemongrass white portion only
- 6 shallots small
- 5 cloves garlic
- 1 inch ginger peeled and sliced
- 1 tablespoon turmeric powder
- ½ tablespoon ground coriander
- 1 teaspoon ground cumin
- 4 candlenuts or macadamia nuts
- ½ cup cooking oil
For Serving
- 8 oz dry rice vermicelli noodles
- 2 cups fresh bean sprouts
- 2 hard boiled eggs halved
- cilantro chopped
- crispy shallots
- lime wedges
- fresh red chili or sambal oelek
Instructions
Prepare the Chicken Broth:
- Season the chicken thighs or drumsticks generously with salt and pepper. Let them sit at room temperature for 30 minutes.
- Heat 3 tablespoons of cooking oil in a stockpot over medium-high heat. Sear the chicken for about 3 minutes per side until golden brown.
- Pour in 4 cups of chicken stock and 4 cups of water. Bring to a boil over high heat, then reduce the heat to medium and let it simmer for 30 minutes, skimming any impurities from the surface occasionally.
- Once the broth is ready, remove the chicken from the pot and let it cool. Shred the meat into bite-sized pieces and set aside.
Make the Spice Paste
- In a blender or food processor, combine lemongrass, shallots, garlic, ginger, turmeric, coriander, cumin, candlenuts, and cooking oil.
- Blend until smooth. If the mixture is too dry, add 1 tablespoon of oil or water at a time until it reaches a thick paste consistency.
- This recipe yields about 1¼ cups of spice paste, enough for two batches of Soto Ayam. Use 5 tablespoons for one batch and store the remaining paste in the freezer for future use.
Spice Up the Broth
- Heat 2 tablespoons of cooking oil in a large saucepan over medium heat.
- Add 5 tablespoons of the spice paste and stir-fry for about 1 minute until fragrant.
- Pour in the chicken broth and stir in ½ cup of coconut milk.
- Lower the heat and let it simmer for 10 minutes to allow the flavors to meld.
Assemble the Soto Ayam
- Blanch the dry rice vermicelli noodles in boiling water for 2–3 minutes until al dente. Drain and divide the noodles among 4 serving bowls.
- Ladle the hot chicken soup over the noodles.
- Top with shredded chicken, hard-boiled egg, fresh bean sprouts, crispy shallots, and cilantro.
- Serve with lime wedges, fresh red chili, and sambal oelek on the side. Enjoy!
Nutrition
Other Soup Recipes You May Enjoy
- Tom Kha Gai (Thai Coconut Chicken Soup)
- Wonton Soup
- Quick and Easy Tom Yum Soup
- Hot and Sour Soup
- Sizzling Rice Soup
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