Soto Ayam
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 people
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Calories
523 kcal
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Course
Soup
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Cuisine
Indonesian
Soto Ayam
Description
Soto Ayam combines a complex spice blend of toasted coriander and cumin seeds with fresh shallots, garlic, turmeric, galangal, and ginger to create a robust paste. This paste is cooked in oil to release aromas before simmering in chicken broth with coconut milk and aromatics like lemongrass. Chicken breast cubes cook gently until tender.
The soup is served by layering softened rice noodles, blanched bean sprouts, and optional cabbage in a bowl, topped with halved hard-boiled eggs, sliced spring onions, and a scattering of crispy fried shallots. Lime wedges add a fresh acidity to brighten flavors at serving.
This dish provides a balance of warming, earthy, and citrusy notes with textural contrasts between soft noodles, crunchy vegetables, and crispy shallots. It is a comforting, nourishing meal suitable for an individual serving or sharing.
The recipe yields four servings. Preparing the spice paste in advance and simmering slowly allows full development of flavors. Adjust salt at the end to taste.
Ingredients
Spice Paste:
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 4 shallot peeled
- 3 cloves garlic peeled
- 1 piece Turmeric 2-inch (5cm), peeled or 1 tablespoon turmeric powder
- 1 piece galangal peeled and sliced
- 1 piece ginger peeled and sliced
- 1 tablespoon lime juice fresh
Toppings:
- 2 cups bean sprout
- 2 cups cabbage optional, sliced
- 2 egg cut into wedges, hard-boiled
- 1 talk spring onion cut into rounds
- 2 lime cut into wedges
- fried shallots crisps
Instructions
- Soak the rice noodles in warm water to soften them. Set aside.
- Blend the spice paste in a food processor, adding water if needed.
- Add the oil to a pot over medium-high heat. Add the spice paste and stir with a spatula back and forth until aromatic.
- Add the chicken broth, coconut milk, lemongrass, and water. Bring to a boil. Add the chicken breast cubes, cover the pot, and simmer on low heat for 30 minutes. Add salt to taste.
- Blanch the rice noodles, bean sprouts, and cabbage (if using) in another pot of boiling water. Transfer them to a bowl once cooked. Add the toppings of hard-boiled eggs and spring onions, then pour the hot chicken broth into the bowl.
- Serve hot with lime wedges and shallot crisps on top of the noodles.
Notes
- This recipe yields 4 individual servings of Soto Ayam.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 523kcal | 26% |
| Carbohydrates | 47g | 16% |
| Protein | 17g | 34% |
| Fat | 32g | 49% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 111mg | 37% |
| Sodium | 176mg | 7% |
| Potassium | 773mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 36mg | 40% |
| Calcium | 101mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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