Soto Ayam is not your ordinary chicken soup. Originating from Indonesia and loved across Malaysia and Singapore, it is aromatic and bursting with flavor. Unlike creamy Western soups, this Indonesian chicken noodle soup is clear and fragrant, infused with turmeric for its vibrant yellow hue and layered with spices like cumin, fennel, star anise, and cinnamon. The result is a comforting yet refreshing soup that stands out from the rest.

In this post, I will share my Malaysian-style interpretation of Soto Ayam. There is no single authentic way to make it, as every family and region has its own twist. However, I will guide you step by step through the process, highlighting the essential ingredients, flavorful condiments, and a few optional add-ons, so you can recreate this beloved dish at home.

This Soto Ayam recipe is not difficult, but it does involve several simple steps. You will prepare the soup base, sauté the spice mix, and assemble the condiments. Follow along and you will soon have a warm, spice-laden bowl of Soto Ayam ready to enjoy.

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How to Make Soto Ayam

The process involves a few key steps to build layers of flavor. Each step contributes something unique to the final dish, so taking the time to prepare them properly makes all the difference.

Step 1: Prepare the Soup Base

The soup base is the heart of Soto Ayam. Its rich flavor comes mainly from the chicken and a combination of fragrant spices. Some cooks like to deep-fry the chicken before simmering it, which adds an extra layer of depth to the broth.

1. Start by cutting the chicken into several large chunks. I prefer using chicken thighs rather than breast meat because they stay juicy and tender even after long simmering. Rinse the chicken thoroughly with water, then rub it with salt and let it marinate for half a day. Most of the salt will dissolve into the broth during cooking, but some will remain in the meat, giving it a lightly seasoned taste.
2. Deep-fry the marinated chicken until the surface turns golden brown. Transfer the chicken into a stockpot filled with water, then add cinnamon bark, star anise, bashed lemongrass, and kaffir lime leaves (makrut lime leaves). Season with salt and pepper.
3. At this stage, add the sautéed spice mix, which you will prepare in the next step. Bring the soup to a gentle simmer and cook slowly for about one hour. Keep the heat low so that the broth stays clear and the chicken becomes soft and tender.
4. Once the simmering is complete, remove the chicken pieces and strain the broth through a wire mesh strainer to remove the spices and any impurities. Set the broth aside. When the chicken has cooled, shred the meat into thin strips to use later as one of the main condiments.

Step 2: Prepare the Spice Mix

The unique character of Soto Ayam comes from its aromatic spice mix. Without it, the soup would taste like any other chicken broth. The spice mix has two components: dry spices and fresh aromatics.

1. First, prepare the dry spices. Use fennel seeds, cumin seeds, coriander seeds, white peppercorns, cardamom, and cloves. Blend these into a fine powder using a spice grinder. If whole spices are not available, you can substitute with ground versions, although freshly ground spices will give a deeper and more complex aroma.
2. Next, prepare the fresh aromatics. The ingredients include shallots, garlic, ginger, galangal, and turmeric. You can also add a few candlenuts (or macadamia nuts), which help create a slightly thicker, more velvety broth. Blend these ingredients with two tablespoons of vegetable oil until you get a smooth paste.
3. Finally, combine and sauté. Mix the ground dry spices with the blended aromatics in a pan and sauté over medium heat until fragrant. This step helps release the full aroma of the spices and forms the flavor foundation of the soup.
4. Once the spice mix is aromatic and lightly cooked, transfer it to the filtered chicken broth. Bring the broth to a gentle boil, then add a quarter cup of coconut milk to enrich the flavor. If the broth tastes too mild, simmer it for a little longer to concentrate the flavors. Adjust the seasoning with salt to taste.

Step 3: Prepare the Condiments

The condiments are what make Soto Ayam special. They add layers of texture, flavor, and aroma to the clear, spiced broth. For clarity, it helps to divide them into two groups: essential condiments and optional condiments.

A. Essential Condiments

• Shredded Chicken. This is the key topping for Soto Ayam, as the name itself means “chicken soup.” The chicken you simmered earlier is shredded into thin strips once cooled. 
• Noodles and Carbohydrates. Different regions use various forms of carbohydrates to accompany Soto Ayam. The most common choices are rice vermicelli, yellow noodles, compressed rice (nasi impit), and potato patties (begedil).
  • Rice vermicelli is easy to find and works well for a simple version. Blanch these rice noodles in boiling water until soft, then place them in a bowl and ladle the hot broth over them.
  • Crispy rice vermicelli can be made by deep-frying a small portion of the dry noodles in hot oil. They puff up instantly, adding a light, crispy texture.
  • Nasi impit is made by compressing freshly cooked rice in a flat container, covering it, and placing a weight on top. Once cooled, it is cut into cubes and served in the soup.
  • Begedil (also known as perkedel, bergedel, or pegedil) are local potato patties made by deep-frying shredded potatoes, mixing them with herbs and sometimes minced meat, shaping them into balls, and frying again until golden. They add a satisfying, savory richness to the dish.

You can choose one or combine several, depending on your preference.

B. Optional Condiments

These ingredients vary by region and personal taste, but many of them elevate the dish significantly.

• Bean sprouts and fried shallots are the two toppings that should not be skipped. The bean sprouts add a crisp, fresh contrast to the tender chicken and noodles, while fried shallots provide a fragrant, crunchy finish.
• Coriander leaves and scallions are often used as garnish. Coriander offers a stronger aroma, while scallions (spring onions) give a milder, fresh flavor.
• Red chilies are mainly for garnish, but if you prefer more heat, you can bruise a few bird’s-eye chilies and add them to the broth, or blend them with the aromatics when making the spice paste.
• Hard-boiled eggs are a common addition in Malaysian versions of Soto Ayam. They are usually halved and placed on top before serving.
  

Step 4: Assemble and Serve

Once all the components are ready, it is time to bring everything together. Soto Ayam is best served hot, with the broth freshly simmered and the condiments neatly arranged.

1. Start by placing a portion of rice vermicelli or your chosen carbohydrate in the serving bowl. Add the shredded chicken meat on top, followed by bean sprouts and half a hard-boiled egg. If you are using nasi impit or begedil, arrange them neatly on top of the noodles.
2. Ladle the hot chicken broth into the bowl, making sure it covers the ingredients generously. The soup should fill the bowl, allowing the condiments to absorb its flavor.
3. Finish by adding fried shallots, chopped coriander leaves, scallions, lime wedges, and sliced red chilies over the top. This final garnish not only adds flavor but also gives the dish a beautiful and appetizing appearance.

Serve the Soto Ayam immediately while it is steaming hot. The combination of aromatic broth, tender chicken, fresh herbs, and a variety of textures makes each spoonful satisfying and full of character.

Additional Tips

• Deep-frying the chicken before simmering gives the broth a richer flavor.
• Using whole spices and blending them fresh enhances the aroma significantly.
• If the broth tastes too light, simmer it uncovered for a few extra minutes to concentrate the flavor. Soto Ayam tastes even better the next day after the flavors h
• ave fully developed.

Continue to Content

Soto Ayam

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Soto ayam is a chicken soup dish originated from Indonesia and is popular in Malaysia and Singapore. However, you have to take a paradigm shift to appreciate it. Unlike a creamy soup, it's a clear soup with loads of ingredients and condiments. Turmeric is the ingredient that makes yellow, coupled with spices like cumin, fennel, star anise, and cinnamon, and there is no other chicken soup that comes close to it.

4.8 Stars (6 Reviews)

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Ingredients

The dry spice mix (A)

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• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 1 tbsp coriander seeds
• 1/2 tsp white peppercorns
• 3 cardamoms
• 5 cloves

The aromatics (B)

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• 120g shallots
• 20g garlic
• 10g ginger
• 2 inches turmeric
• 1 bird's eye chili
• 2 tbsp cooking oil

The chicken broth (C)

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• 1.5kg chicken
• 2 tsp salt
• 2 L (8.5 cups) water
• 1 cinnamon bark
• 1 star anise
• 2 lemongrass
• 5 kaffir lime leaves
• 5 tbsp coconut milk
• 1 tsp salt

Other condiments (D)

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• 120g rice vermicelli
• 50g bean sprouts
• Fried shallots
• Sliced red chili
• Coriander leaves, chopped
• Scallion, chopped
• 1 hard-boiled egg
• Shredded chicken meat from the chicken in (C)

Instructions

1. Blend A into a fine powder.
2. Blend B until it becomes a smooth paste. Miix A and B in a pan and saute until aromatic.
3. Marinate the chicken thigh with salt for half a day. Pan-fry until golden brown.
4. Put the chicken in a stockpot filled with water. Simmer for one hour with other ingredients in C.
5. Remove the chicken. When the chicken is cold, shred the chicken meat into small pieces.
6. Strain the chicken broth. Bring it to a boil. Add the sauteed spice paste and coconut milk.
7. To serve, place the rice vermicelli in the bowl. Topped with the shredded chicken meat, bean sprouts, and hard-boiled egg. Add the fried shallots, chopped spring onions, coriander leaves, and sliced red chili. Ladle sufficient chicken broth into the bowl.
   

Notes

Recipe for Begedil

1. Deep-fried 200g (7oz) of potato slices until golden brown. After it is cold, mash them like making mashed potatoes.
2. Add 40g (1.5 oz) of minced meat (chicken or beef) to the mashed potatoes. Add a dash of white pepper, a large tablespoon of chopped coriander leaf, half teaspoon of salt, and one large tablespoon of finely diced onion.
3. Add 1/4 beaten egg to the above to combine them into a sticky paste.
4. Divide into six portions and form a ball shape.
5. Deep-fry the begedils in hot oil until brown. Remove, drained, and serve.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1532Total Fat: 88gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 50gCholesterol: 521mgSodium: 3097mgCarbohydrates: 48gFiber: 5gSugar: 7gProtein: 135g

This data was provided and calculated by Nutritionix on 7/23/2020