Authentic Indonesian Soto Ayam (Turmeric Chicken Soup)

Indonesian Soto Ayam, or Turmeric Chicken Soup, is a delightful treat that takes you on a journey to the vibrant streets of Indonesia. Known for its rich flavors and aromatic spices, this soup stands out among international soups for its unique taste and comforting warmth. If you’re looking to experience a specialty soup that reflects the essence of Indonesian cuisine, this recipe is a must-try.

This dish offers a beautiful balance of spices and herbs, highlighted by the warm notes of turmeric and the comforting taste of chicken. Whether you’re familiar with Indonesian cuisine or new to it, Soto Ayam will undoubtedly enchant your palate and warm your soul.

The Best Indonesian Soto Ayam Recipe

A bowl of Indonesian Soto Ayam with turmeric broth, chicken, garnished with bean sprouts, boiled egg, and fried shallots.

Indonesian Soto Ayam is a fragrant soup filled with tender chicken, aromatic herbs, and spices. The golden hue from turmeric combines with an array of flavors, creating a delightful dish that’s both savory and satisfying. It’s the perfect choice for a cozy meal or to impress guests with something exquisite.

Ingredients

1 whole chicken (about 3-4 pounds)
2 tablespoons vegetable oil
2 stalks lemongrass, smashed and cut into 3-inch pieces
4-5 kaffir lime leaves
2 inches fresh ginger, sliced
2 inches fresh turmeric, sliced (or 1 teaspoon turmeric powder)
4 cloves garlic, minced
1 medium onion, finely chopped
1 teaspoon salt (adjust to taste)
8 cups water
2-3 boiled eggs, halved (for serving)
1 cup bean sprouts (for garnish)
2-3 green onions, chopped (for garnish)
Lime wedges (for serving)
Fried shallots (for garnish)
Cilantro (for garnish)
Noodle (optional, for serving)

Instructions

Prepare the Chicken: In a large pot, add the whole chicken, water, lemongrass, kaffir lime leaves, ginger, turmeric, and salt. Bring to a boil, then reduce the heat and simmer for about 30-40 minutes, or until the chicken is cooked through.
Sauté Aromatics: In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and garlic, sautéing until they are fragrant and golden.
Combine: Once the chicken is cooked, remove it from the pot and shred the meat, discarding the skin and bones. Strain the broth and return it to the pot, adding the sautéed onion and garlic mixture.
Finish the Soup: Add the shredded chicken back to the pot and simmer for an additional 10-15 minutes, allowing the flavors to meld.
Serve: Ladle the soup into bowls and garnish with boiled eggs, bean sprouts, green onions, fried shallots, and cilantro. Serve with lime wedges and noodles if desired.