Weeknight Soto Ayam (Indonesian Chicken Soup)

Prep Time:

1 hour



For the soup:

  • 2 tbsp flavourless oil (canola or grapeseed)
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1/4 tsp white pepper (or black pepper)
  • 1 slice of ginger, 1/2 inch think
  • 1 stalk of lemongrass, trimmed and bruised
  • 2 lime leaves
  • 2 cloves of garlic, split in two
  • 1 medium shallot (or cooking onion), split in two
  • 1 L chicken stock


  • Rice vermicelli noodles, cooked according to package
  • Cooked chicken, shredded or cubed
  • Hard boiled eggs
  • Bean sprouts
  • Cilantro
  • Celery leaves
  • Fried shallots
  • Green onion, sliced
  • Lime wedges
  • Red chile, thinly sliced
  • Sambal Oelek

Created By

Kimi Abdullah


  1. In a large pot or stock pot, heat oil over medium heat. Gently toast your ground spices over the heat until fragrant, about 2 to 3 minutes. Add ginger, lemongrass, lime leaves, garlic, and shallot, and toss. Add chicken stock, bring to a gently simmer, cover and let it cook for 30 minutes.
  2. In the meantime, prepare noodles according to package and assemble your chosen accoutrements.
  3. After 30 minutes, taste your soup and season, if necessary. Discard ginger, lemongrass, lime leaves, garlic, and shallot.
  4. Place your noodles and chicken in deep soup bowl. Pour hot stock over noodles. Top with your preferred accoutrements.

Created By

Kimi Abdullah