Soto Ayam (Indonesian Chicken Soup)

1 whole chicken (about 1.5kg), jointed
2 litres water

200g fresh egg noodles (or cooked dried egg noodles)
100g rice vermicelli, cooked
100g white cabbage, finely shredded
100g bean sprouts
2 tomatoes, cut into wedges
4 spring onions, finely sliced
2 soft-boiled eggs, halved
2 limes, cut into wedges

50g dried mung bean vermicelli
Vegetable oil, for deep frying

The Spice Paste (Rempah)

6 garlic cloves
6 shallots
20g fresh ginger
30g fresh turmeric (or 2 teaspoons ground turmeric)
2 stalks lemongrass, finely sliced
20g fresh galangal, roughly chopped
4 candle nuts (or macadamia nuts)

Whole Spices

2 tablespoons coconut oil
2 cinnamon sticks
3 Indonesian salam leaves (or bay leaves)
2 star anise
2 green cardamom pods
2 cloves
4 kaffir lime leaves
1 tablespoon ground coriander

The Seasoning

1 tablespoon palm sugar (gula Melaka), or to taste
Sea salt, to taste

PREPARATION

1. Joint the chicken into serving pieces, keeping the carcass for the stock. 
2. Place all the chicken into a large saucepan with the water and bring to a gentle simmer. Skim off any impurities that rise to the surface and cook for 35–40 minutes, or until the chicken is fully cooked. 
3. Remove the chicken pieces, allow them to cool slightly, then shred the meat into thin strips. Return the bones to the broth if desired while preparing the soup.
4. Meanwhile, pound or blend the garlic, shallots, ginger, turmeric, lemongrass, galangal and candle nuts into a smooth spice paste.

COOKING

1. If making the crispy garnish, heat vegetable oil to 180°C and fry the dried mung bean vermicelli for a few seconds until puffed. Drain on kitchen paper.
2. Heat the coconut oil in a large wok or saucepan over a medium heat.
3. Add the cinnamon, salam leaves, star anise, cardamom, cloves and kaffir lime leaves. Fry briefly until fragrant.
4. Stir in the spice paste and ground coriander.
5. Cook for about 5 minutes, stirring frequently until the paste darkens slightly and becomes aromatic.
6. Ladle the strained chicken broth into the spice paste and bring to a gentle simmer.
7. Season with the palm sugar and salt, tasting and adjusting as needed.
8. Divide the cooked egg noodles, rice vermicelli, shredded cabbage, bean sprouts and shredded chicken between serving bowls.
9. Add the tomato wedges, soft-boiled egg halves and sliced spring onions.
10. Ladle the hot broth generously over the bowls.
11. Finish with the crispy mung bean noodles and serve with lime wedges for squeezing over the soup.

School of Wok Tips

• Making the spice paste in a pestle and mortar releases more essential oils than blending, producing a more aromatic soup.
• Skim the chicken broth regularly during simmering to keep it clear and clean-tasting.
• Fry the spice paste until it darkens before adding the stock—this develops a much deeper flavour.
• The crispy fried mung bean noodles add a wonderful contrasting texture but are optional if you prefer a lighter soup.

FAQs

What is Soto Ayam?
Soto Ayam is one of Indonesia's most popular soups, combining shredded chicken with a fragrant turmeric-based broth and a variety of fresh garnishes and noodles.

Can I use chicken thighs instead of a whole chicken?
Yes. Bone-in thighs work well, although using a whole chicken creates a richer, more flavourful broth.

Can I make it ahead of time?
Absolutely. The broth can be prepared a day in advance and refrigerated. Reheat it gently before assembling the soup with freshly cooked noodles and garnishes.