Soto Ayam – Indonesian Chicken Soup

Soto Ayam

Ingredients

  • 1 free-range chicken (approx. 1.5 kg), quartered
  • 2 stalks fresh lemon grass, bruised
  • 6 kaffir lime leaves, torn
  • 4 bay leaves
  • 8 cardamom pods, pounded
  • 6 cloves
  • 1 tsp kosher salt
  • 1 tsp black peppercorns
  • 1 ½ tbsp coriander seeds
  • 2 tsp cumin seeds
  • 5 shallots, sliced
  • 4 candlenuts
  • 3 cloves garlic
  • 2 tsp minced fresh turmeric (or 1 tsp ground)
  • 2 tbsp minced ginger
  • 2 tbsp peanut or coconut oil
  • 120g glass noodles or thin rice noodles
  • 1 tbsp fresh lime juice
  • 2 tbsp chopped mint, Thai basil, or coriander
  • 2 tbsp crispy fried shallots
  • Bean sprouts, blanched (for serving)
  • Lime wedges and sambal (for serving)

Recipe

  1. Place chicken in a large saucepan with lemon grass, lime leaves, bay leaves, cardamom, cloves, salt, and 2 liters of water. Bring to a boil, skim scum, reduce heat, and simmer for 45 minutes until tender. Remove chicken, discard herbs/spices, and reserve stock. Shred chicken, discarding skin and bones.
  2. Pound peppercorns, coriander, and cumin in a mortar. Add candlenuts, shallots, garlic, turmeric, and ginger; pound into a thick paste (or use a food processor).
  3. Heat oil in a saucepan. Add spice paste and stir-fry for 5 minutes until it separates from the oil.
  4. Add spice paste and shredded chicken to the stock. Simmer for 10 minutes.
  5. Cook noodles according to package instructions.
  6. Stir lime juice into the soup. Adjust salt.
  7. Serve by dividing noodles into bowls, adding chicken and soup on top, and garnishing with bean sprouts, herbs, and fried shallots. Serve with lime and sambal.

Scroll to Top