When it comes to Indonesian cuisine, there are few dishes more comforting and satisfying than soto ayam, a flavorful chicken soup that’s perfect for any time of year.
Originating from Java, Indonesia’s most populous island, soto ayam has become a staple dish throughout the country and is loved by locals and visitors alike.
One of the things that makes soto ayam so special is the complexity of its flavors. The broth is made with a combination of fragrant herbs and spices, while the tender chicken and other ingredients provide a variety of textures and flavors that will leave you craving more.
If you’re a fan of soups and stews, or you’re simply looking to try something new and delicious, then you definitely need to give this classic Indonesian recipe a try.
In Indonesia, there is nothing quite like a comforting bowl of soto ayam to warm your body and soul. This traditional chicken soup is a beloved dish that can be found in many households and food stalls throughout the country. Each region of Indonesia has its own variation of soto ayam, with unique ingredients and cooking techniques that make them special.
- 1 whole chicken, cut into pieces
- 3 stalks of lemongrass, bruised
- 5 kaffir lime leaves
- 3 bay leaves
- 1-inch ginger, smashed
- 6 garlic cloves, smashed
- 5 shallots, smashed
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 tablespoon vegetable oil
- 1 tablespoon salt
- 1 tablespoon sugar
- 6 cups water
- 6 hard-boiled eggs, halved
- 1/2 cup chopped scallions
- 1/2 cup fried shallots
- 1/2 cup chopped celery leaves
- 1 lime, cut into wedges
- Sambal oelek, to taste
- Heat oil in a large pot over medium heat. Add garlic, shallots, ginger, coriander seeds, cumin seeds, and turmeric powder. Stir-fry until fragrant, about 2 minutes.
- Add chicken pieces and stir until they change color, about 3-5 minutes.
- Add lemongrass, kaffir lime leaves, bay leaves, salt, sugar, and water. Bring to a boil and then reduce heat to low. Simmer until the chicken is cooked through and tender, about 30-45 minutes.
- Remove chicken pieces from the soup and set aside to cool. Once cooled, shred the chicken into bite-sized pieces.
- Strain the soup into another pot and discard the solids.
- Bring the soup back to a boil and adjust seasoning to taste with salt and sugar.
- Divide the shredded chicken into bowls and ladle the soup over the chicken. Top with hard-boiled eggs, scallions, fried shallots, and celery leaves.
- Serve hot with lime wedges and sambal oelek on the side.
Enjoy the heartwarming and flavorful taste of soto ayam, and experience the comfort it brings to your taste buds and soul. This dish is perfect for a cold and rainy day or any time you need a comforting meal.
