For The Soul and For The Belly: Soto Ayam, Indonesia's Chicken 'Soup'

Friday, 6 September 2019 | 11:09 WIB
  • Not only taste heavenly, soto ayam is also a nutrition powerhouse rich in protein, calcium, and vitamins.

    Soto ayam for the soul
    Soto ayam for the soul - In Indonesia, Soto is omnipresent. From to West to East, almost every region in Indonesia has its own version of soto. However, among hundreds of variations, soto ayam is surely the most popular one. 


    1/2 Free-range chicken, quartered

    2 L Water

    1 Piece Bayleaf

    5 Pieces kaffir lime leaves

    1 inch galangal, crushed

    1 inch ginger, crushed

    1 tablespoon table salt

    1 teaspoon sugar

    2 tablespoons cooking oil

    Ground Spices

    1 inch of turmeric, roasted

    8 pieces shallot, peeled

    2 cloves garlic, peeled

    Sambal Ingredients

    15 pieces bird’s eye chillies

    3 cloves garlic

    1/2 teaspoon of tablesalt


    150 grams cabbage, sliced
    100 grams bean sprout, boiled and dried
    2 tablespoons celery leaves, chopped
    3 pieces lime
    25 grams fried shallot

    Cooking Steps

    1. Place chicken in a medium pot with bayleaf, kaffir lime leaves, galangal, ginger, sugar, and salt and 2 litres of water. Boil over high heat. Cover and simmer until chicken is tender. Remove chicken pieces from broth and set aside. When chicken is cool enough to handle, peel skin and bones and shred meat into bite-size pieces.

    2. Put ground spices and cooking oil to medium heat pan, saute until fragrant. Put into broth and boil for 5 minutes.

    3. To make sambal, boil chillies and garlic until tender. Add salt while hand-grinding.

    4. Serve soto broth and chicken separately with sambal, and complementary

    David Togatorop
    David Togatorop


    Kitchen Story