Soto Ayam Recipe – Indonesian Chicken Noodle Meal Bowl
Soto Ayam, a comforting and flavorful Indonesian dish, is a hearty chicken noodle soup that offers a beautiful balance of aromatic spices, creamy coconut milk, and tender chicken. Often served as a complete meal, it’s a satisfying blend of textures with rice noodles, crispy bean sprouts, shredded chicken, boiled eggs, and a rich, flavorful broth. Perfect for any time of the year, this Soto Ayam will bring the warmth and vibrance of Indonesian cuisine to your table.
Ingredients:
| Ingredients | Amount |
|---|---|
| Onions (cut into cubes) | 2 |
| Garlic | 8 cloves |
| Fresh Ginger | 1 inch |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Coriander (Dhania) Seeds | 1 teaspoon |
| Whole Black Peppercorns | 1 teaspoon |
| Lemongrass (stalks) | 1 stalk |
| Coconut Milk | 1 cup |
| Water | 2 cups |
| Fried Garlic | 2 teaspoons |
| Lemongrass (stalks) | 2 |
| Kaffir Lime Leaves | 5 leaves |
| Spring Onion Greens | 1/4 cup |
| Celery | 1/4 cup |
| Salt | To taste |
| Chicken Breasts | 200 grams |
| Lemon Juice | 1 tablespoon |
| Bean Sprouts | 1/2 cup |
| Rice Noodles | 1/2 cup |
| Boiled Eggs | 2 |
| Fresh Coriander (Dhania) Leaves | 1/2 cup |
| Lemon Wedges | To serve |
Preparation Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Indonesian
Course: Main Course
Diet: High Protein, Non-Vegetarian
Instructions:
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Prepare the Ingredients:
- Start by boiling the eggs. Once boiled, peel and cut them into quarters. Set aside.
- Place the bean sprouts in a bowl of hot water for about 2 minutes, then drain and set aside.
- For the rice noodles, bring a saucepan of water to a boil, add the noodles, and cook for 2-3 minutes. Once done, turn off the heat, drain the water, and rinse the noodles under cold running water to stop the cooking process. The noodles should be al dente, not too soft.
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Make the Spice Paste:
- In a blender or food processor, combine the onions, garlic, ginger, turmeric powder, cumin seeds, coriander seeds, black peppercorns, and lemongrass stalk. Add a little water to help blend the mixture into a smooth paste.
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Prepare the Coconut Milk Broth:
- In a large soup pot, heat the freshly ground spice paste over medium heat and sauté for 6-8 minutes until the mixture becomes fragrant.
- Add the coconut milk and water, and stir well. Then, add the fried garlic, salt to taste, lemongrass stalks, kaffir lime leaves, spring onion greens, and celery. Bring the mixture to a gentle boil.
-
Cook the Chicken:
- Add the chicken breasts to the pot, ensuring they are submerged in the broth. Allow the chicken to cook thoroughly (about 10-12 minutes) until it is tender and fully cooked.
- Once the chicken is cooked, remove it from the pot. Shred the chicken lengthwise into 1-inch strips.
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Assemble the Soto Ayam:
- In each serving bowl, place a portion of the cooked rice noodles.
- Pour the hot coconut milk broth over the noodles, making sure to include the lemongrass, lime leaves, and other aromatic elements.
- Garnish the dish with bean sprouts, shredded chicken, boiled egg wedges, fresh coriander leaves, and lemon wedges.
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Serve:
- Serve the Soto Ayam hot, with the lemon wedges on the side. Squeeze a little fresh lemon juice over the top for an added burst of flavor. For a complete meal, enjoy this dish with a side of Mango Mini Tart with Custard for dessert.
This Soto Ayam recipe captures the soul of Indonesian comfort food. The blend of spices, coconut milk, and fresh ingredients makes it a perfect meal that balances richness with freshness, while the rice noodles and chicken provide the hearty base. It’s the ideal dish for a weeknight dinner or a cozy weekend meal, sure to transport you to the streets of Indonesia with every spoonful.
