Soto Ayam (Soto ayam)
Overview
Soto ayam is Indonesia's yellow chicken soup, coloured with turmeric and flavoured with a paste of shallots, garlic, ginger and candlenuts, plus lemongrass and lime leaves. The chicken is poached in the broth and shredded, then served over glass noodles or rice with boiled egg, bean sprouts, fried shallots and celery leaves. Each bowl is finished with lime and sambal, so diners adjust the heat. Many regional versions exist across Indonesia, and it is a favourite of street stalls and home cooks.
History
Soto is a broad family of Indonesian soups with countless regional forms, from clear to coconut-based. Some food historians link it to Chinese soups that arrived through trade and were adapted with local spices. Soto ayam is one of the most widespread versions and is also popular in Malaysia, Singapore and Suriname, where Javanese migrants brought it.
Main ingredients
Chicken, turmeric, lemongrass, glass noodles, boiled egg, bean sprouts. The soup is built on turmeric chicken broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Chicken soups · Noodle soups · Egg soups · Lemongrass soups · More soups from Indonesia
Recipe
Method
- 1
Blend shallots, garlic, ginger, turmeric and candlenuts into a paste and fry until fragrant.
- 240 min
Add 2 l water, chicken, lemongrass and lime leaves and simmer for 40 minutes.
- 3
Shred the chicken and season the broth.
- 4
Serve over noodles with egg, sprouts, chicken, fried shallots, lime and sambal.
- ✓
Serve. About 1h 10m from start to bowl.
Pictures
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
