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Soto Ayam Recipe Indonesian Chicken Soup.
5 from 6 votes

Soto Ayam Recipe - Indonesian Chicken Soup with Vermicelli

Rika
Soto Ayam is one of the easiest Indonesian soup recipes you can make. Anyone can put this meal together, there are no special cooking skills required.
Prep Time 15 mins
Cook Time 1 hr
Course Main Course, Soup
Cuisine Indonesian
Servings 6
Calories 379 kcal

Ingredients
 

  • 1 whole chicken , (about 3½-4 pounds) - cut into 4 to 6 pieces.
  • 3 lemongrass stalks, (trimmed and bruised) - here's a good lemongrass tutorial
  • 7 kafir lime leaves, (fresh or frozen)
  • 1 piece galangal , bruised (about a thumb size, 26 grams)
  • 2 bay leaves
  • 2 tsp salt, (add more according to your liking)
  • 1 tsp white sugar
  • (optional) chicken bouillon or granulated powder, (as needed - according to your taste)

Spice Paste:

  • 6 garlic cloves
  • ¼ pound shallots
  • tbsp coriander seeds, (or about 1½ tsp ground coriander)
  • 6 candlenuts
  • 1 piece fresh ginger, (about 2-inch)
  • 1 piece turmeric, (about 2-inch, 18 grams) or about 1 tbsp of ground turmeric.
  • 3 tbsp neutral oil , (divided)

To Serve - Customize Your Own Toppings:

  • rice vermicelli, (cook according to the product packaging) or substitute with white rice and serve it on the side.
  • bean sprouts
  • shredded cabbage
  • boiled eggs
  • fried shallots
  • sliced tomatoes
  • chopped green onions
  • lime wedges
  • chilli sauce or sambals

Instructions
 

  • Spice Paste: place garlic, shallots, candlenut, ginger, turmeric, coriander seeds, 1 tbsp of oil, and 1-2 tbsp of water into a food processor. Blend until smooth. Set aside.
  • Stir Fry the Paste: In a skillet, heat 2 tbsp of oil over high heat. Cook the spice paste along with kafir lime leaves, galangal, and lemongrass until fragrant and paste is cooked and beginning to separate from the oil, about 4-5 minutes
  • In a large stock-pot, add chicken pieces and 8 cups of water. Bring it to a boil for 3 minutes over high heat.  Transfer the chicken to a plate, discard all liquid.
  • Put the chicken back into a clean stockpot. Add 8 cups of water. Bring it to a boil over high heat then lower the heat to medium-low. Skim off any foam, cover the pot, and simmer for 45 minutes or until the chicken is tender.
    Remove chicken from the pot, shred into small bite pieces. Set aside.
  • Stir in the homemade spice paste and bay leaves into the pot. Simmer for 10 minutes. Adjust seasoning with salt, a bit of sugar, and chicken bouillon powder if needed according to your taste. Turn off the heat and strain the broth.
  • Place some cooked vermicelli, egg, and shredded chicken in a bowl. Add broth and toppings; shredded cabbage, bean sprouts, sliced tomatoes, and fried shallots. Serve and enjoy.

Notes

The nutrition fact doesn't include the optional chicken bouillon and toppings.

Nutrition

Calories: 379kcalCarbohydrates: 9gProtein: 25gFat: 27gSaturated Fat: 7gTrans Fat: 1gCholesterol: 95mgSodium: 868mgPotassium: 367mgFiber: 1gSugar: 2gVitamin A: 181IUVitamin C: 5mgCalcium: 40mgIron: 2mg
Keyword Bumbu Soto Ayam, Indonesian Chicken Soup Recipe, Resep Soto Ayam, Soto Ayam, Soto Ayam Bening
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