This Indonesian chicken soup is my ultimate comfort food. It might take a bit of time, but it’s a labour of love—and trust me, totally worth every minute. I’ve made it before with homemade chicken stock I had tucked away in the freezer, but this version is built from scratch, and the depth of flavour is unmatched.
The result? A golden, aromatic chicken broth filled with tender shredded chicken, fluffy rice, and crunchy bean sprouts, topped with crispy fried onions, fresh parsley, spring onions, and a soft-boiled egg. Every spoonful takes me right back to the bustling streets of Jakarta.
I’ve even served this in small glasses as an appetizer as part of an Indonesian rice table (and yes, it got rave reviews!). I also made a vegan version for my plant-based friends, and it was just as comforting and delicious. See the notes below for the tips on this. Instead of chicken I served it with Tempeh Sambal Goreng.
So without further ado, here’s the recipe!
Why You’ll Love This Soto Ayam
- Deep, comforting flavours with authentic Indonesian spices
- Perfect for meal prep—make a big batch and enjoy all week
- Easily adaptable to vegan or vegetarian
- Feels like a warm hug in a bowl
- Great for dinner parties or served in small portions as a starter
Frequently Asked Questions
Can I make Soto Ayam vegetarian or vegan?
Absolutely! Simply substitute chicken with tofu or tempeh and use vegetable broth. You can also add more veggies like carrots or cabbage for a heartier version. See my notes below.
What’s the best way to get a golden yellow broth?
Turmeric is the key! It not only gives the soup its iconic colour but also adds a warm, earthy flavour. Fresh or ground both work.
Can I make this ahead of time?
Yes! In fact, the flavours deepen overnight. Just store the broth and toppings separately and assemble before serving.
Do I have to use bean sprouts and rice?
Traditionally, yes—but feel free to use glass noodles or vermicelli for example.
What are some good toppings for Soto Ayam?
Fried shallots, boiled eggs, lime wedges, sambal, parsley, spring onion, and even potato sticks (keripik kentang) are delicious options.
This recipe is inspired by multiple recipes, for example from Vanja van de Leeden but also from Miljuschka. I walys love doing a bit of research and figuring out what parts of recipes speak to me. Sometimes I make them word for word, most of the time I use my own experience and flavour palate to give it my own twist.
Looking for more Indosian recipes to serve as part of a rice table for example? Then I’ve got you! Check out Ayam Smoor – Indonesian Ketjap Chicken, Indonesian Stir Fried Spicy Chicken or my Coconut Chicken Rendang. And of course many more, just search for ‘Indonesian‘!
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