Soto Ayam Recipe
There are many adaptations and recipes of Soto Ayam in the region but I love this recipe the best.
In Indonesia, this dish is called Soto Resah. The yellow-color soup is infused with coconut milk, turmeric and spices.
It tastes utterly delicious with a flavor profile that is complex due to the spices in the soup.
It’s hearty and mouthwatering, especially on colder nights.
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How to Make Soto Ayam?
It’s very easy to make authentic Soto Ayam at home, as long as you have all the ingredients.
First, you make the spice paste. Next, you make the soup by combining chicken broth, coconut milk and spices together.
To serve, cook the rice noodles, bean sprouts and then add the soup and chicken to a serving bowl.
Add the toppings of hard-boiled egg, chopped scallion and fried shallot crisps and serve immediately.
Frequently Asked Questions
Can I Use Turmeric Powder Instead of Turmeric Root?
Yes, absolutely. Turmeric root can be hard to find if you are in the United States.
You can find turmeric powder in the spice aisle of regular grocery stores or Asian stores.
Can I Serve the Soup with Rice Cakes (ketupat)?
Yes, you can. Instead of using rice noodles, you can serve with rice cakes or ketupat.
How Many Calories per Serving?
This recipe is 515 calories per serving.
What to Serve with This Recipe?
Serve this dish as a main noodle dish. For a healthy Malaysian-Indonesian meal and easy weeknight dinner, I recommend the following recipes.
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- 1/2 pack rice noodles
- 2 tablespoons cooking oil
- 1 skinless and boneless chicken breast (cut into cubes)
- 1 stalk lemongrass (cut into 3 strips)
- 13.5 oz coconut milk
- 14.05 oz chicken broth
- 1 cup water
- Salt (to taste)
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 4 shallots (peeled)
- 3 cloves garlic (peeled)
- 1 piece turmeric (2-inch, peeled or 1 tablespoon turmeric powder)
- 1 piece galangal, peeled and sliced
- 1 piece ginger, peeled and sliced
- 1 tablespoon fresh lime juice
- 2 cups bean sprouts
- 2 cups sliced cabbages (optional)
- 2 hard-boiled eggs (cut into wedges)
- 1 stalk spring onion (cut into rounds)
- 2 limes (cut into wedges)
- Fried shallot crisps
- Soak the rice noodles in warm water to soften them. Set aside.
- Blend the Spice Paste in a food processor. Add some water if needed.
- Add the oil in a pot on medium-high heat. Add in the Spice Paste and stir with spatula back and forth until aromatic.
- Add in the chicken broth, coconut milk, lemongrass and water. Bring it to a boil. Add in 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, cabbages (if using) in another pot of boiling water. Transfer them to a bowl once they are cooked. Add the Toppings of hard-boiled eggs, spring onions and add the hot chicken broth into the bowl.
- Serve hot with lime wedges and shallot crisps on top of the noodles.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.