Best 8 Soto Ayam Indonesian Chicken Soup With Noodles And Aromatics Recipes

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Soto ayam, a well-known Indonesian chicken soup, is a delicious and comforting dish with a rich and flavorful broth. It is traditionally served with rice noodles, chicken, and a variety of aromatic ingredients that add depth and complexity to the soup. This widely enjoyed Indonesian dish can be traced back to the 18th century and has become a staple in many homes across the country. If you are looking for a flavorful and satisfying soup recipe, exploring soto ayam is a must. From selecting the right ingredients to mastering the art of layering flavors, this article will guide you through the essential steps to create a perfect bowl of this classic Indonesian chicken soup.

Let's cook with our recipes!

SOTO AYAM - INDONESIAN CHICKEN NOODLE SOUP



Soto Ayam - Indonesian Chicken Noodle Soup image

Soto Ayam a mild and spicy Indonesian chicken noodle soup. With classic Asian flavours and packed with noodles this dish in not only nutritious, it's a great healthy comfort food you can enjoy any time of the year.

Provided by Harriet

Categories     Soup

Time 1h5m

Number Of Ingredients 26

2 tablespoons peanut oil
170 grams brown onion (thinly sliced)
2 red chillies (seeded and sliced)
curry leaves (around 20 individual leaves
2 garlic cloves (crushed)
1 teaspoon fresh ginger (peeled and grated)
1 teaspoon shrimp paste
1½ tablespoons ground coriander
2 teaspoons ground cumin
½ teaspoon fennel powder
½ teaspoon freshly ground black pepper
½ teaspoon ground nutmeg
½ teaspoon turmeric powder
4 candlenuts grated
2 litres chicken stock (hot or hot water)
800 grams chicken breast fillets (boneless, skinless and excess fat removed)
3 tablespoons fresh lime juice (or to taste)
Salt to taste
750 grams noodles of your choice
1 ½ cups bean sprouts (fresh and lightly blanched)
6 boiled eggs (peeled and sliced)
dried onion flakes
1 packet crunchy potato straw chips (or salted potato chips)
lime juice
spring onions (thinly sliced)
red chillies ((optional))

Steps:

  • Heat the oil in a large saucepan and when very hot, fry the onions, red chillies, and curry leaves until the onions start to brown.
  • Add garlic, ginger, and shrimp paste and stir over medium heat for a minute or two, (crush the shrimp paste with a spoon as you fry).
  • Then add ground coriander, ground cumin, fennel powder, freshly ground black pepper, ground nutmeg, and grated candlenuts, and fry for a minute or two. If it looks a little dry, add a splash of stock or water to prevent it from burning.
  • Pour in the hot chicken stock (or hot water) and add in the chicken breast fillets. Bring to the boil. Reduce the heat, cover and simmer for 20 minutes or until the breast fillets are cooked. Remove from the heat.
  • Once the chicken is cooked, remove from the soup, and shred or cut into tiny pieces, then add the chicken back into the soup.
  • Season to taste with the lime juice and salt.
  • TO SERVEPlace the desired amounts of cooked noodles into large soup bowls. Pour the hot soup over the noodles, then top with slices of hard boiled egg, potato chips, bean sprouts, sprinkle on dried onion flakes, spring onions, drizzle on lime juice, and if you like, extra slices of fresh chilli for some added heat.

Nutrition Facts : ServingSize 1 serving, Calories 522 kcal, Carbohydrate 75 g, Protein 35 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 71 mg, Sodium 149 mg, Fiber 4 g, Sugar 4 g

INDONESIAN CHICKEN SOUP WITH NOODLES, TURMERIC AND GINGER (SOTO AYAM)



Indonesian Chicken Soup With Noodles, Turmeric and Ginger (Soto Ayam) image

Soto ayam, an Indonesian version of chicken soup, is a clear herbal broth brightened by fresh turmeric and herbs, with skinny rice noodles buried in the bowl. It is served with a boiled egg, fried shallots, celery leaves and herbs, and is hearty enough for a meal.

Provided by Julia Moskin

Categories     dinner, soups and stews, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 19

1 free-range chicken, about 3 pounds, quartered
2 stalks fresh lemongrass, bruised with the handle of a heavy knife and tied in a knot
6 makrut lime leaves, fresh or frozen (optional)
1 teaspoon kosher salt, plus more to taste
1 teaspoon black peppercorns
1 1/2 tablespoons coriander seeds
2 teaspoons cumin seeds
5 shallots, peeled and halved
3 garlic cloves, peeled
2 teaspoons finely minced fresh turmeric, or 1 1/2 teaspoons ground turmeric
2 tablespoons finely minced ginger
3 tablespoons peanut oil
4 ounces glass noodles or thin dried rice noodles, called vermicelli, bihun or bun
1 tablespoon fresh lime juice
2 tablespoons chopped celery leaves, mint, Thai basil or cilantro leaves
2 shallots, thinly sliced and fried in vegetable oil until brown (optional)
Quartered limes
Chili paste (such as sambal), for serving
Cooked white rice (optional)

Steps:

  • Place chicken in a medium pot with lemongrass, lime leaves (if using), salt and 2 quarts water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes, skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemon grass and lime leaves; reserve stock in pot. When chicken is cool enough to handle, discard skin and bones and shred meat into bite-size pieces.
  • Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small food processor. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste. (Add a little water if needed.)
  • Heat peanut oil in a medium saucepan over high heat. When very hot, add spice paste and cook, stirring until paste is cooked and beginning to separate from the oil, about 5 minutes.
  • Add cooked spice paste and chicken meat to stock. Bring to a simmer and cook 10 minutes.
  • Cook noodles according to package directions.
  • Turn off heat under soup and stir in lime juice. Taste for salt.
  • To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup on top and sprinkle with celery leaves or herbs, and fried shallots, if using. Pass lime and sambal at the table.
  • Eat from soup bowl, or serve a scoop of rice on a side plate, sprinkled with more shallots, and put a mouthful of noodles and chicken on rice. Combine on a spoon, dab with sambal, and eat.

Nutrition Facts : @context http, Calories 762, UnsaturatedFat 31 grams, Carbohydrate 37 grams, Fat 47 grams, Fiber 5 grams, Protein 49 grams, SaturatedFat 12 grams, Sodium 789 milligrams, Sugar 8 grams, TransFat 0 grams

INDONESIAN CHICKEN NOODLE SOUP (SOTO AYAM) | MARION'S KITCHEN



Indonesian Chicken Noodle Soup (Soto Ayam) | Marion's Kitchen image

This Indonesian chicken noodle soup has so much flavour packed into the broth - and it doesn't take that long to make, I promise! I've added creamy coconut and better-for-you turmeric, an anti-inflammatory and antioxidant that has many health benefits. This soup is so comforting, it's just like a hug in a bowl!

Provided by Bee

Yield 4

Number Of Ingredients 23

1 tbsp vegetable oil
1 cup coconut milk
1 tbsp lime juice
200g (7 oz) dried rice vermicelli
coriander (cilantro) leaves, to serve
sambal oelek*, to serve
lime wedges, to serve
sea salt
Chicken stock:
2 tbsp vegetable oil
4 chicken thigh fillets
1 stalk lemongrass, bruised
2 shallots, quartered
3 slices fresh ginger
3 makrut lime leaves
Spice paste:
1 stalk lemongrass, pale part only, finely chopped
6 small red Asian shallots (or 3 brown eschallots), roughly chopped
3 garlic cloves, roughly chopped
4cm (1.5 inch) piece fresh turmeric, peeled and roughly chopped (alternatively, use 1 tsp turmeric powder)
3cm (just over 1 inch) piece ginger, peeled and roughly chopped
3 tsp ground coriander
1 tsp ground cumin

Steps:

  • Step 1.To make the chicken stock, heat the vegetable oil in large stock pot over high heat. Season the chicken fillets with salt and sear in the pot for 2-3 minutes each side. Add the remaining stock ingredients and 8 cups of water. Bring to a simmer, then reduce the heat to medium and cook for 45 minutes, skimming the surface every so often.
  • Step 2.For the spice paste, blend the ingredients in a blender until smooth (add a couple of tablespoons of the chicken stock if the ingredients won't blend properly).
  • Step 3.Remove the chicken pieces from the chicken stock and set aside for later. Strain the broth and reserve. When the chicken is cool enough to handle, shred or roughly chop the meat.
  • Step 4.To finish the broth, heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Add the spice paste (keep the rest for another time in the freezer) and cook stirring for about a minute or until fragrant. Stir through the coconut milk and simmer for another 2 minutes. Then stir through the chicken broth and simmer for another 2 minutes. Then add the lime juice and season with salt to taste.
  • Step 5.Soak the vermicelli noodles in hot water for 3-4 minutes or until tender. Drain and divide among serving bowls. Top with shredded chicken. Then ladle over the soup. Top with sambal oelek, coriander leaves and a lime wedge.
  • Notes: - Sambal oelek is chilli paste available in the Asian section of the supermarket or from an Asian grocer.

SOTO AYAM RECIPE - INDONESIAN CHICKEN NOODLE SOUP



Soto Ayam Recipe - Indonesian Chicken Noodle Soup image

There are as many versions of Indonesia's chicken noodle soup soto ayam but this one stands out for its clarity and fragrant aromas from the lemongrass and kaffir lime in the stock.

Provided by Terence Carter

Categories     Soup

Time 1h25m

Number Of Ingredients 19

2 chicken thighs
2 chicken breasts
200 g bean thread vermicelli noodles
2 tbsp vegetable oil
2 stalks lemongrass (white part only and bruised)
3 kaffir lime leaves
2 stalks of Chinese celery (chopped)
6 shallots (roughly chopped)
2 cm piece fresh ginger (sliced)
6 garlic cloves
3 tsp ground turmeric
3 tsp ground coriander
1 tomato (chopped)
bean sprouts
fried shallots
lime Wedges
coriander
bird's eye chillis
sambal oelek or samba soto

Steps:

  • Place the chicken pieces in a large wok or stock pot with the lemongrass, kaffir lime leaves and celery. Cover with 4 litres cold water and bring to the boil.
  • Reduce the heat to a slow rolling boil and skim the surface of the stock as necessary.
  • After 20 mins check the doneness of the chicken breasts. Remove when they are cooked through. After another 10 minutes remove the chicken thighs. When cool enough to handle remove the meat from the chicken thighs and put the bones back into the stock and put the stock back on a slow rolling boil.
  • Place the shallots, ginger and garlic in a mortar and grind to a paste. Add the ground turmeric and ground coriander
  • Heat the oil in a large wok or saucepan over medium heat. Add the paste and cook until the aromas are released and the paste takes on a darker colour. Add the tomato and combine.
  • Strain the stock and add 2 litres of it to the paste mix. Simmer for half an hour. Season to taste.
  • Shred the chicken breast meat and add all the chicken meat to the soup.
  • Cook the noodles and divide evenly between the bowls.
  • Ladle the soup over the noodles and garnish with bean sprouts, fried shallots and coriander.

Nutrition Facts : ServingSize 1 g, Calories 572 kcal, Carbohydrate 61 g, Protein 38 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 128 mg, Sodium 218 mg, Fiber 3 g, Sugar 4 g

SOTO AYAM (INDONESIAN CHICKEN SOUP WITH NOODLES AND AROMATICS)



SOTO AYAM (INDONESIAN CHICKEN SOUP WITH NOODLES AND AROMATICS) image

Categories     Chicken

Yield 4 servings

Number Of Ingredients 18

1 free-range chicken, about 3 pounds, quartered
2 stalks fresh lemon grass, bruised with the handle of a heavy knife and tied in a knot
6 kaffir lime leaves, fresh or frozen (optional)
1 teaspoon kosher salt, more to taste
1 teaspoon black peppercorns
1 1/2 tablespoons coriander seeds
2 teaspoons cumin seeds
5 shallots, peeled and halved
3 cloves garlic, peeled
2 teaspoons finely minced fresh turmeric, or 1 1/2 teaspoons ground turmeric
2 tablespoons finely minced ginger
3 tablespoons peanut oil
4 ounces glass noodles or thin dried rice noodles, called vermicelli, bihun or bun
1 tablespoon fresh lime juice
2 tablespoons chopped celery leaves, mint, Thai basil or cilantro leaves
2 shallots, thinly sliced and fried in vegetable oil until brown (optional)
Quartered limes and chili paste (such as sambal) for serving
Cooked white rice (optional).

Steps:

  • 1. Place chicken in a medium pot with lemon grass, lime leaves (if using), salt and 2 quarts water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes, skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemon grass and lime leaves; reserve stock in pot. When chicken is cool enough to handle, discard skin and bones and shred meat into bite-size pieces. 2. Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small food processor. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste. (Add a little water if needed.) 3. Heat peanut oil in a medium saucepan over high heat. When very hot, add spice paste and cook, stirring until paste is cooked and beginning to separate from the oil, about 5 minutes. 4. Add cooked spice paste and chicken meat to stock. Bring to a simmer and cook 10 minutes. 5. Cook noodles according to package directions. 6. Turn off heat under soup and stir in lime juice. Taste for salt. 7. To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup on top and sprinkle with celery leaves or herbs, and fried shallots, if using. Pass lime and sambal at the table. 8. Eat from soup bowl, or serve a scoop of rice on a side plate, sprinkled with more shallots, and put a mouthful of noodles and chicken on rice. Combine on a spoon, dab with sambal, and eat.

INDONESIAN CHICKEN NOODLE SOUP (SOTO AYAM)



Indonesian Chicken Noodle Soup (Soto Ayam) image

An extremely comforting soup, but also elegant enough for a dinner party. It is actually more of a stew than a soup, so serve it with both fork and spoon. This soup/stew is full of flavours and textures. The recipe is adapted from Wendy Hutton's beautiful book 'Green Mangoes and Lemon Grass'.

Provided by tigerduck

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 22

1 1/4 lbs chicken pieces, with the bone still in (preferably thigh)
4 cups water (1 litre)
1 teaspoon salt
2 -3 tablespoons oil (for frying)
1/2-1 teaspoon chicken stock powder (optional)
1 cup coconut milk (250ml)
2 kaffir lime leaves, edges torn
2 small waxy potatoes, boiled, peeled and sliced
2 hard-boiled eggs, peeled and quartered, seasoned with salt and pepper if desired
1 1/2 cups bean sprouts (120g)
7 ounces fine dried rice vermicelli, soaked in hot water to soften (200g)
2 shallots or 2 onions
2 -4 tablespoons chopped cilantro
1 teaspoon black peppercorns
1 teaspoon coriander seed, lightly toasted
4 candlenuts, chopped or 4 macadamia nuts
2 ounces shallots, roughly chopped (60g)
2 garlic cloves, minced
1 slice ginger, minced
1/2 inch fresh turmeric, minced or 1/4 teaspoon turmeric powder
1 lime, quartered (optional)
sambal oelek (optional)

Steps:

  • Put the chicken, water, and salt in a saucepan. Bring to the boil, cover, lower heat, and simmer gently until the chicken is soft. When the chicken is cool enough to handle, discard the skin and remove the flesh from the bones, shredding it finely by hand. Put back into chicken stock.
  • Prepare seasoning paste by processing all ingredients listed below seasoning paste. Add a little of the oil if needed to keep the mixture turning.
  • Heat the oil in a saucepan with a heavy base, then add the seasoning paste and stir-fry over low-medium heat until fragrant, about 4 minutes. Add the reserved chicken stock with the chicken pieces and bring to the boil. Add the coconut milk and kaffir lime leaves, then bring gently to the boil, stirring. Taste and add a little chicken stock powder if desired. Simmer with the pan uncovered for 5 minutes.
  • In between, slice the 2 shallots very thinly and evenly. Heat enough vegetable oil to cover the shallots. When it is just warm, not hot, add the sliced shallots and cook over low heat, stirring frequently, until they are golden brown and crisp. It is important to keep the temperature low otherwise the shallots will brown before they are cooked. The process may take around 8 minutes. Lift out and dry on paper towel. The flavoured oil can be kept for frying or used as a seasoning oil.
  • To serve, divide the noodles between four large bowls and pour the chicken stock over. Divide the sliced potatoes, egg quarters, bean sprouts, chopped coriander and crispy shallots.
  • Serve with a lime wedge and put a small dish of sambal oelek onto the table, so that your guests can spice up the dish if desired.

Nutrition Facts : Calories 827.3, Fat 35, SaturatedFat 17, Cholesterol 157.9, Sodium 807.8, Carbohydrate 103, Fiber 3.8, Sugar 40.7, Protein 25.4

VEGETARIAN SOTO AYAM



Vegetarian Soto Ayam image

This turmeric-tinged soup is a meatless version of Indonesian soto ayam, a peppery chicken soup.

Provided by Patricia Tanumihardja

Time 35m

Yield 4 servings

Number Of Ingredients 25

1 Tbsp. vegetable oil
1 Tbsp. minced garlic
1 tsp. grated fresh ginger
1 Tbsp. minced shallot
1 tsp. ground turmeric
4½ cups (1.25 liters) low-sodium vegetable stock
1 plump stalk lemongrass, trimmed and smashed
2 makrut lime leaves (optional)
1½ tsp. fine sea salt
½ tsp. granulated sugar
¼ tsp. freshly ground black pepper, or to taste
1 large yellow potato, peeled and cut into 1-in (2.5-cm) cubes
2 oz. (50 g) cellophane noodles
2 large hard-boiled eggs, halved lengthwise
1 cup (100 g) bean sprouts or shredded cabbage, blanched
1 green onion (scallion), white and green parts, chopped
2 Tbsp. fried shallots (store-bought or homemade)
¼ cup (5 g) chopped celery leaves or flat-leaf parsley
½ cup (75 g) plain potato chips, crushed
1 large lime cut into wedges
Chile paste, such as sambal oelek
Sweet Soy Sauce (see below)
2 Tbsp. soy sauce
1 Tbsp. water
2 Tbsp. coconut palm sugar or 1 to 1½ Tbsp. dark brown sugar

Steps:

  • Heat the oil in a large saucepan over medium-high heat until shimmering hot. Fry the garlic, ginger, and shallots until aromatic, 30 seconds to 1 minute. Stir in the turmeric and cook for another 30 seconds.
  • Pour in the stock and drop in the lemongrass and lime leaves, if using. Season with the salt, sugar and pepper. Add the potatoes and simmer until tender, 15 to 20 minutes. Taste and adjust seasonings as needed. Remove the lemongrass and lime leaves.
  • While the soup is simmering, soak the cellophane noodles in boiling water for 10 to 15 minutes or until soft. Drain and set aside.
  • To serve, divide the noodles, egg halves, and bean sprouts among 4 bowls. Pour ½ to ¾ cup soup into each bowl and garnish with green onions, fried shallots, celery leaves, and potato chips.
  • Serve immediately with steamed jasmine rice and lime wedges, with the chile paste and Sweet Soy Sauce in small dishes alongside.

SOTO AYAM (INDONESIAN CLEAR CHICKEN SOUP)



Soto Ayam (Indonesian Clear Chicken Soup) image

This version of the classic Indonesian chicken soup comes from the Hyatt Regency in Yogyakarta, Indonesia. Found in Sunset Magazine, January 2007. In the magazine, they talk about having a no RSVP soup party which is low pressure & high commitment. You provide the soup & your guests provide the bread or drinks or nothing at all - no stress. A great way to get to know your neighbors. Serve all the garnishes on the side so that your guests may create whatever combination they like. Up to 2 days ahead, cook, cover, and chill chicken in seasoned broth.

Provided by Manami

Categories     Clear Soup

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 22

1/3 cup peeled garlic clove
1 cup sliced shallot
1/4 cup salted roasted macadamia nuts or 1/4 cup blanched almond
6 slices fresh galangal or 6 slices fresh ginger, thinly sliced
1 teaspoon ground turmeric
1 tablespoon salad oil
2 1/2 quarts fat-skimmed chicken broth
1 stalk fresh lemongrass (12-15-inches) or 3 slices lemon peel, yellow part only (1/2 x 4-inch)
1 1/2 lbs chicken breasts
4 -6 ounces dried bean thread noodles (saifun, garnish)
salt, to taste
fresh ground black pepper, to taste
3 cups finely shredded cabbage (garnish)
3 cups bean sprouts, rinsed and drained (garnish)
1 cup thinly sliced green onion (both parts, garnish)
1 cup diced roma tomato (garnish)
1 cup chopped fresh cilantro (garnish)
4 large hard-cooked eggs, shelled and cut into wedges (garnish)
2 cups potato chips, garnish (optional or 2 cups shrimp chips, garnish (optional)
1/2 cup fried shallot (garnish)
lime wedge (garnish)
chili sambal oelek chili paste (Asian red chili paste, garnish) or minced fresh hot chili pepper (garnish)

Steps:

  • In a food processor, combine garlic, sliced shallots, macadamia nuts, galangal, and turmeric.
  • Process mixture to a paste, scraping container sides as needed. (Or chop ingredients with a knife, then whirl in a blender to a paste.).
  • In a 5- to 6-quart pan over high heat, stir the paste and the oil until mixture barely begins to brown, about 3 minutes.
  • Stir in broth, cover, and bring to a boil.
  • Meanwhile, trim stem end and any tough leaves off lemon grass and pull off coarse outer layer.
  • Crush stalk with the back of a knife, then cut into 3-inch pieces.
  • Add to broth.
  • Add chicken breasts to broth.
  • Cover, bring to a boil, then reduce heat to low and simmer until the breasts are no longer pink in center of thickest part (cut to test), 15 to 20 minutes.
  • Lift out chicken and let cool at least 10 minutes.
  • Skim fat from broth. (Or if making ahead, cover and chill the broth and the chicken separately. Lift off and discard fat from the chilled broth.).
  • In a bowl, pour 5 cups hot water over bean thread noodles.
  • Let stand until the noodles are tender to bite, about 5 minutes; drain.
  • If desired, snip through noodles with scissors to make shorter strands.
  • Season broth with salt and pepper to taste.
  • Return to a boil over high heat.
  • Tear the chicken into shreds.
  • In individual small bowls, mound shredded chicken, bean thread noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, egg wedges, potato chips, fried shallots, lime wedges, and chili sambal.
  • Pour hot broth into a tureen or pitcher.
  • Place desired portions of the chicken, noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, and eggs in wide bowls.
  • Ladle or pour hot broth into bowls.
  • Sprinkle with potato chips and fried shallots.
  • Add juice from lime wedges, chili sambal, and more salt and pepper to taste.

Nutrition Facts : Calories 514, Fat 23.2, SaturatedFat 5.8, Cholesterol 214, Sodium 1408.1, Carbohydrate 35.9, Fiber 3.4, Sugar 6.5, Protein 40.6

Tips:

  • To make a flavorful broth, use a whole chicken and simmer it with aromatics such as ginger, garlic, lemongrass, and shallots.
  • For a richer broth, roast the chicken before simmering it.
  • Add vegetables such as carrots, potatoes, and celery to the broth for a more hearty soup.
  • Season the broth with salt, pepper, and turmeric powder.
  • Cook the noodles separately and add them to the soup when serving.
  • Garnish the soup with fried shallots, chopped cilantro, and a squeeze of lime juice.

Conclusion:

Soto ayam is a delicious and versatile Indonesian soup that can be enjoyed for breakfast, lunch, or dinner. It is a hearty and flavorful soup that is perfect for a cold day. With its simple ingredients and easy-to-follow steps, soto ayam is a great recipe for beginner cooks and experienced chefs alike.

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