Soto Ayam

Name: Soto Ayam
Total time: 50 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 0.5 pack rice noodles; 2 tbsp cooking oil; 1 piece chicken breast, cut into cubes; 1 stalk lemongrass, cut into 3 strips; 385 ml coconut milk; 400 ml chicken broth; 1 cup water; 1 tsp salt; 1 tsp coriander seeds; 1 tsp cumin seeds; 4 piece shallots, peeled; 3 clove garlic, peeled; 1 piece turmeric, 2-inch piece, peeled (or 1 tbsp turmeric powder); 1 piece galangal, peeled and sliced; 1 piece ginger, peeled and sliced; 1 tbsp fresh lime juice; 2 cup bean sprouts; 2 cup cabbage, sliced; 2 piece hard-boiled eggs, cut into wedges; 1 stalk spring onion, sliced into rounds; 2 piece limes, cut into wedges; 0.25 cup fried shallot crisps

Soto Ayam is a fragrant Malaysian-Indonesian chicken soup made with a spiced coconut broth, served over rice noodles with bean sprouts, hard-boiled egg, and crispy fried shallots.

50 min 4 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

523

Calories

17g

Protein

47g

Carbs

32g

Fat

Scale recipe

4 servings

Original recipe

Ingredients22 items

Produce

🌿lemongrass, cut into 3 strips1 stalk

🧅shallots, peeled4 piece

🧄garlic, peeled3 clove

🫚turmeric, 2-inch piece, peeled (or 1 tbsp turmeric powder)1 piece

🫚galangal, peeled and sliced1 piece

🫚ginger, peeled and sliced1 piece

🍋fresh lime juice1 tbsp

🌱bean sprouts2 cup

🥬cabbage, sliced2 cup

🌿spring onion, sliced into rounds1 stalk

🍋limes, cut into wedges2 piece

Meat

🍗chicken breast, cut into cubes1 piece

Dairy

🥚hard-boiled eggs, cut into wedges2 piece

Pantry

🍜rice noodles½ pack

🛢️cooking oil2 tbsp

🥥coconut milk385 ml

🍲chicken broth400 ml

🧅fried shallot crisps¼ cup

Spices

🧂salt1 tsp

🌿coriander seeds1 tsp

🟤cumin seeds1 tsp

Other

💧water1 cup

Instructions

1
Soak the rice noodles in warm water until softened; drain and set aside. (You can substitute rice cakes/ketupat for the noodles if you prefer.)
2
Peel the shallots and garlic, and peel and slice the galangal and ginger. Peel the fresh turmeric, or use 1 tablespoon turmeric powder instead if fresh turmeric root is hard to find.
3
Cut the lemongrass stalk into 3 strips and cut the chicken breast into cubes.
4
Add the coriander seeds, cumin seeds, shallots, garlic, turmeric, galangal, and ginger to a food processor and blend into a smooth spice paste, adding a splash of water if needed to help it blend.
5
Heat the cooking oil in a pot over medium-high heat.
6
Add the spice paste to the hot oil and stir constantly, moving the spatula back and forth, until fragrant, about 2-3 minutes.
7
Pour in the chicken broth, coconut milk, lemongrass strips, and the cup of water. Bring to a boil.
8
Add the chicken breast cubes, cover the pot, and simmer on low heat for 30 minutes, until the chicken is cooked through.
30:00 timer
9
Season the broth with salt to taste, then stir in the fresh lime juice to brighten the flavor.
10
Meanwhile, bring a separate pot of water to a boil and blanch the softened rice noodles, bean sprouts, and sliced cabbage (if using) until just tender, about 1-2 minutes.
11
Drain the noodles, bean sprouts, and cabbage, then transfer them into serving bowls.
12
Top each bowl with hard-boiled egg wedges and sliced spring onion.
13
Ladle the hot chicken and broth over the noodles in each bowl.
14
Serve immediately, garnished with lime wedges and crispy fried shallots on top.

Free, no card required.

CuisineIndonesian