Indonesian · Main / Soup · Testada 12 vezes

Soto Ayam — sopa indonésia de frango com açafrão-da-terra

Indonesia's golden comfort soup: a clear chicken broth fragrant with turmeric, lemongrass and ginger, ladled over rice vermicelli, shredded chicken, boiled egg and bean sprouts, then showered with fried shallots, celery and a squeeze of lime. Every region has its own version; this is the bright, aromatic clear-broth soto ayam, served with sambal and crackers.

Por Dewi Pratama · Asia editor · Publicada 2026-06-01 · Atualizada 2026-06-01
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Preparo
20 min
Cozimento
45 min
Total
65 min
Rende
4–6 servings
Dificuldade
Easy
#indonesian#soup#chicken#gluten-free-option#comfort-food
Resposta rápida · Resposta em 30 segundos

Simmer chicken into a broth. Blend a spice paste (shallot, garlic, turmeric, candlenut, ginger) and fry it with bruised lemongrass, kaffir lime leaves and bay until fragrant, then stir it into the broth and simmer so the flavours meld. Shred the chicken. Arrange rice vermicelli, shredded chicken, boiled egg and bean sprouts in bowls, ladle over the hot golden broth, and top with fried shallots and celery. Serve with lime, sambal and kecap manis.

  • Turmeric gives the signature golden colour; lemongrass, ginger and kaffir lime give the aroma — the soul of soto.
  • Simmer the fried spice paste in the broth so the flavours marry and the broth stays clear.
  • The garnishes (fried shallots, lime, sambal) aren't optional — they make a bowl of soto.

Equipment

  • Large pot
  • Frying pan (to fry the paste)
  • Blender or mortar and pestle

Ingredientes

Chicken broth

  • 700 g chicken (thighs/whole), bone-in
  • 2 L water
  • Salt and a little sugar

Spice paste & aromatics

  • 6 shallots, 4 garlic cloves
  • 1 thumb fresh turmeric (or 1 tsp ground)
  • 3 candlenuts (or macadamia), 1 thumb ginger
  • 2 stalks lemongrass (bruised), 4 kaffir lime leaves, 2 bay leaves
  • Oil, to fry the paste

To serve

  • 150 g rice vermicelli, soaked
  • 4 boiled eggs, halved; bean sprouts, blanched
  • Fried shallots, sliced celery, lime wedges
  • Sambal and kecap manis

Modo de preparo

  1. ETAPA
    01

    Simmer the chicken in the water with a little salt and sugar until tender and a good broth forms, about 30 minutes. Lift out the chicken and reserve the broth.

  2. ETAPA
    02

    Blend the shallots, garlic, turmeric, candlenuts and ginger into a paste. Fry it with the bruised lemongrass, kaffir lime leaves and bay until fragrant and cooked, 5–8 minutes.

  3. ETAPA
    03

    Stir the fried paste into the broth and simmer gently 15 minutes so the flavours meld and the broth turns golden and aromatic. Taste for salt. Meanwhile, shred the chicken.

  4. ETAPA
    04

    Arrange soaked rice vermicelli, shredded chicken, boiled egg and bean sprouts in each bowl.

  5. ETAPA
    05

    Ladle the hot golden broth over the top. Scatter with fried shallots and celery. Serve with lime, sambal, kecap manis and crackers.

Make ahead

The broth is the make-ahead hero — make it a day before and the flavour deepens. Soak the vermicelli, boil the eggs and blanch the sprouts fresh when serving, then add the garnishes.

Storage

The broth and chicken keep 3 days refrigerated and taste even better the next day; prepare the vermicelli, egg and sprouts fresh. Store the broth separately from the garnishes; soak vermicelli and blanch sprouts when serving.

Variations

Soto Lamongan

The East Javanese style finished with savoury koya (ground prawn crackers and fried garlic).

Soto Betawi

The rich Jakarta version with a coconut-milk or milk broth, beef and offal.

With lontong

Swap or add lontong (rice cake) for the vermicelli to make it heartier.

Serve with

Steamed rice or lontongBird's-eye chilli sambalLime and kecap manisPrawn crackers and perkedel

Nutrition per serving

320 kcal 12 g fat 30 g carbs 24 g protein 4 g sugar 2 g fiber 720 mg sodium
Allergens: Egg

Nutrition values are estimates based on the metric measurements. Adjust as needed.

Perguntas frequentes

What makes soto ayam yellow?

Turmeric. Blended and fried into the spice paste, turmeric gives soto ayam its signature golden colour and a warm, earthy flavour. With lemongrass, ginger and kaffir lime, it's the aromatic heart of this clear-broth soto.

What's the difference between clear and coconut soto?

Many regions have their own. Clear soto ayam (this one, and Soto Lamongan) has a fragrant, clear broth. Soto Betawi and some others use a coconut-milk or milk broth, making them richer and creamier. Both are authentic — different regions.

What is koya?

Koya is a savoury topping of ground prawn crackers and fried garlic, characteristic of Soto Lamongan. Sprinkled over the soup, it adds umami and a little body. It's not used on a plain clear soto, but it's delicious.

Can I use any chicken parts?

Yes — thighs give a richer broth and juicier meat; breast is leaner. A free-range chicken gives the best-flavoured broth (simmer longer). Simmer it bone-in for the best broth, then shred the meat.

How do I keep the bean sprouts fresh?

Blanch them only briefly in hot water (or put them raw in the bowl and pour the hot broth over) so they stay crunchy. Overcooking makes them limp. Add them at serving, not cooked into the broth.

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