Soto Ayam, or Indonesian Chicken Soup

Soto Ayam, or Indonesian Chicken Soup, is a comforting and delicious soup that is loved throughout Indonesia. It is made with chicken broth, shredded chicken, rice vermicelli, and a variety of herbs and spices that give it a unique and aromatic flavor. Soto Ayam is typically served with a side of emping crackers and fresh lime wedges to squeeze over the soup.


  • 1 whole chicken, skin removed and cut into pieces
  • 2 stalks lemongrass, bruised
  • 4 kaffir lime leaves
  • 2 bay leaves
  • 2 inches fresh ginger, peeled and sliced
  • 4 cloves garlic, peeled and sliced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon white pepper
  • Salt to taste
  • 8 cups water
  • 200 grams rice vermicelli, cooked according to package instructions
  • 2 cups bean sprouts, blanched
  • 2 hard-boiled eggs, sliced
  • Fried shallots and chopped scallions for garnish
  • Emping crackers and lime wedges for serving
  • In a large pot, add the chicken, lemongrass, kaffir lime leaves, bay leaves, ginger, garlic, coriander, cumin, turmeric, white pepper, salt, and water. Bring to a boil, then reduce heat to low and let simmer for 45 minutes to 1 hour, or until the chicken is cooked through and tender.
  • Remove the chicken from the pot and shred the meat, discarding the bones and skin. Strain the broth and return it to the pot. Discard the solids.
  • To serve, place some cooked rice vermicelli and shredded chicken in a bowl. Ladle the hot broth over the top. Top with blanched bean sprouts, sliced hard-boiled eggs, fried shallots, and chopped scallions. Serve with emping crackers and lime wedges on the side.
  • Soto Ayam is a hearty and comforting soup that is perfect for any time of day. It's also a great way to warm up on a cold day. Enjoy this classic Indonesian dish with family and friends!

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