Soto Ayam
Soto Ayam is a chicken soup popular in Malaysia and Indonesia. Easy, authentic and the best soto ayam recipe. Serve with rice noodles or rice cakes!
Servings: 4 people
Calories: 515kcal
Ingredients
- 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 (385g) coconut milk
- 14.05 oz (400g) chicken broth
- 1 cup water
- Salt to taste
Spice Paste:
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 4 shallots 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 fresh lime juice
Toppings:
- 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
Instructions
- 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.
Notes
This recipe yields 4 individual servings of Soto Ayam.
Nutrition
Serving: 4people | Calories: 515kcal | Carbohydrates: 39g | Protein: 20g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 12g | Cholesterol: 121mg | Sodium: 682mg | Fiber: 6g | Sugar: 9g