🍲 Soto Ayam

Name: Soto Ayam
Total time: 70 min
Yield: 4
Cuisine: Indonesia · Java
Ingredients: 600 g chicken thighs or breast; 2 lemongrass stalks, bruised; 1 tsp ground turmeric (or 3 cm fresh); 3 garlic cloves and 4 shallots, pounded; 3 cm ginger, sliced; 100 g glass noodles; 150 g bean sprouts; 4 eggs, boiled and halved; 1.5 l water, salt, 1 tbsp oil; Lime wedges, celery leaves, chilli

Origin: Indonesia · Java

320kcal

per serving · 400 g

80kcal

per 100 g

24 gProtein6 g / 100 g

12 gFat3 g / 100 g

24 gCarbs6 g / 100 g

Soto ayam is Indonesia's golden chicken soup: a clear broth tinted yellow with turmeric and perfumed with lemongrass, ladled over shredded chicken, glass noodles, bean sprouts and a halved boiled egg. It tastes light, fragrant and gently tangy once a squeeze of lime goes in, and it is eaten for breakfast, lunch or a late supper, often with rice on the side.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb6 g carbs per 100 g

Not vegetarianbecause of: chicken

Not veganbecause of: chicken, egg

Allergens

Contains (in a typical recipe):

⚠ Eggs

What it is made of

chickenturmericlemongrassglass noodleseggbean sprouts

Recipe

4 servings70 min

Ingredients

600 g chicken thighs or breast
2 lemongrass stalks, bruised
1 tsp ground turmeric (or 3 cm fresh)
3 garlic cloves and 4 shallots, pounded
3 cm ginger, sliced
100 g glass noodles
150 g bean sprouts
4 eggs, boiled and halved
1.5 l water, salt, 1 tbsp oil
Lime wedges, celery leaves, chilli

Method

Fry the pounded garlic, shallots, ginger and turmeric in the oil for 2–3 minutes until fragrant.
Add the water, lemongrass, chicken and salt; simmer 30–35 minutes until the chicken is cooked.
Lift out the chicken, shred it and return the broth to a gentle simmer.
Soak the glass noodles in hot water for 5 minutes and drain; blanch the bean sprouts for 30 seconds.
Divide noodles, sprouts and chicken between bowls, add half an egg and ladle over the hot broth.
Finish with celery leaves, chilli and lime.

How to make it lighter

Use skinless breast and skim the fat off the broth to keep it lean.
Fill the bowl with extra bean sprouts and fewer noodles for more volume per calorie.
Skip a side of rice — the noodles already provide the starch.

History

Soto is a family of spiced soups found across Indonesia, and soto ayam is the most widespread version, with regional styles from Lamongan, Madura and Kudus. It is sold everywhere from street carts to home kitchens across Java and beyond.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →