Soto Ayam (Chicken Soup) Recipe

Name: Soto Ayam (Chicken Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each chicken; 1 tablespoon vegetable oil; 4 each garlic cloves; 1 each onions chopped; 2 tablespoons ginger chopped; 1 each lemongrass; 1/4 cup lemongrass; 1 each galangal root; 1 teaspoon turmeric; 1 teaspoon salt; 2 teaspoons coriander ground; 2 teaspoons sugar; 1/4 teaspoon black pepper; 28 ounces chicken broth; 4 cups water; 1 1/2 tablespoons lemon juice

Servings: persons

1 each chicken
1 tablespoon vegetable oil
4 each garlic cloves
1 each onions chopped
2 tablespoons ginger chopped
1 each lemongrass
1/4 cup lemongrass
1 each galangal root
1 teaspoon turmeric
1 teaspoon salt
2 teaspoons coriander ground
2 teaspoons sugar
1/4 teaspoon black pepper
28 ounces chicken broth
4 cups water
1 1/2 tablespoons lemon juice

1
Remove chicken giblets, set aside.
2
Pull off and discard lumps of fat from chicken.
3
Cut off wings and leg-and-thigh pieces.
4
Separate back from breast.
5
Pour oil into 6 quart kettle and place over medium heat.
6
Add garlic, onion, and ginger and cook, stirring until onion is soft.
7
Add lemon grass, galangal, tumeric, salt, coriander, sugar, pepper, broth, and water.
8
Stir then add chicken and giblets (except liver).
9
Bring to a boil over high heat.
10
Cover, reduce heat, and simmer until breast is no longer pink when slashed (15-20 minutes).
11
Remove breast and let cool.
12
Simmer remaining chicken until meat near thighbone is no longer pink when slashed (15 minutes more).
13
Lift out legs and thighs, let cool.
14
Continue to simmer broth.
15
Discard skin from breast, legs and thighs.
16
Cut meat into bite-sized pieces.
17
Cover and set aside.
18
Return bones to broth, continue simmering until broth is richly flavored (about 1 more hour).
19
Strain, discard wings, back, bones, giblets, and seasonings.
20
Prepare condiments and crisp-fried onions.
21
Place condiments, onions and chicken in seperate bowls.
22
Skim and discard fat from broth.
23
Heat broth until steaming and stir in lemon juice.
24
Ladle broth into serving bowls.
25
Let diners add chicken, condiments and crisp-fried onions.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 each chicken, 1 tablespoon vegetable oil, 4 each garlic cloves, 1 each onions chopped, and more.

Yes, Soto Ayam (Chicken Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Soto Ayam (Chicken Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions