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Soto Ayam Recipe for Yogyakarta’s Indonesian Chicken Noodle Soup for the Soul. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 3 votes

Soto Ayam Recipe – Indonesian Chicken Noodle Soup

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.
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Soup
Cuisine: Indonesian
Servings: 4 Bowls
Calories: 572kcal
Author: Terence Carter

Ingredients

  • 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

Garnish

  • bean sprouts
  • fried shallots
  • lime Wedges
  • coriander
  • bird’s eye chillis
  • sambal oelek or samba soto

Instructions

  • 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

Serving: 1g | Calories: 572kcal | Carbohydrates: 61g | Protein: 38g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 128mg | Sodium: 218mg | Potassium: 1069mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1071IU | Vitamin C: 20mg | Calcium: 142mg | Iron: 6mg