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Indonesian Soto Ayam (Turmeric Chicken Soup)

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Indonesian soto ayam with golden turmeric broth, chicken, noodles, egg, and herbs.
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Soto ayam is an Indonesian chicken soup with a fragrant golden broth, fresh garnishes, noodles, and a balance of savory, citrusy, and spicy flavors.

A spice paste of shallot, garlic, ginger, turmeric, and coriander is fried before the chicken stock goes in, creating a bright and aromatic base.

Fry the spice paste until it smells toasted and the oil turns golden; this step makes the broth taste rounded rather than raw.

Serving Suggestions

Serve with sambal, lime, sweet soy sauce, fried shallots, and extra cabbage or bean sprouts.

A spoon lifting Indonesian soto ayam with chicken, noodles, scallions, and fried shallots.

Recipe Notes

Keep noodles and garnishes separate for storage. Refrigerate the broth and chicken for up to 3 days and reheat before assembling.

Indonesian soto ayam with golden turmeric broth, chicken, noodles, egg, and herbs.

Indonesian Soto Ayam

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A fragrant Indonesian turmeric chicken soup with rice noodles, cabbage, egg, lime, scallions, and fried shallots.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 bowls
Course: Main Course
Cuisine: Indonesian
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Broth and Chicken
  • 1 1/2 lb boneless chicken thighs
  • 6 cups chicken stock
  • 2 tbsp neutral oil
  • 6 medium shallots roughly chopped
  • 4 cloves garlic roughly chopped
  • 1 tbsp fresh ginger chopped
  • 1 tbsp ground turmeric
  • 1 tsp ground coriander
  • 2 stalks lemongrass bruised
  • 3 leaves kaffir lime leaves
  • 1 tsp salt or to taste
Garnishes
  • 2 cups rice vermicelli cooked
  • 2 cups shredded cabbage
  • 4 large eggs hard-boiled and halved
  • 1/4 cup scallions sliced
  • 1/4 cup fried shallots
  • 2 medium limes cut into wedges

Equipment

  • Large pot
  • Blender or mortar
  • Small skillet
  • Fine sieve
  • Serving bowls

Method
 

Make the Spice Base:
  1. Blend or pound the shallots, garlic, ginger, turmeric, coriander, and a splash of water into a paste.
  2. Heat the oil in a large pot and fry the paste for 5 to 7 minutes until fragrant and golden.
Cook the Broth:
  1. Add the stock, lemongrass, lime leaves, and salt. Bring to a simmer.
  2. Add the chicken and simmer gently for 20 minutes, until cooked through.
  3. Transfer the chicken to a plate, shred it, and strain the broth if desired. Return the chicken to the pot.
Assemble the Bowls:
  1. Divide noodles and cabbage among bowls. Ladle in the hot broth and chicken.
  2. Top each bowl with half an egg, scallions, fried shallots, and lime. Serve immediately.

Nutrition

Calories: 410kcalCarbohydrates: 39gProtein: 31gFat: 16gSaturated Fat: 4gCholesterol: 185mgSodium: 920mgFiber: 4gSugar: 5g

Notes

  • Use fresh turmeric if available, but reduce it to about 2 tablespoons grated.
  • Cook the noodles separately so they do not cloud the broth.

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