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    Home » Soups

    Published: Mar 23, 2018 · Modified: Mar 27, 2022 by Harriet · 8 Comments

    Soto Ayam - Indonesian Chicken Soup With Noodles

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    Soto Ayam, an Indonesian chicken noodle soup. This is an easy, healthy, homemade soup that can be made from scratch. Prepared with a simple aromatic chicken broth that’s infused with Asian spices, this soup is flavourful on its own.

    But, when generously ladled over noodles, topped with chunky, juicy, tender chicken pieces, slices of boiled eggs, and sprinkled with thinly sliced spring onions, you have a delicious and satisfying meal.

    Soto ayam - Indonesian chicken noodle soup
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    This is my version of Soto Ayam – Indonesian chicken noodle soup. I make this when I don’t have the time to make it the traditional way using a whole chicken. It can be made and ready on the table in under 60 minutes. Packed with noodles and plenty of chunky chicken bits this noodle soup is a meal in it’s self.

    Asian chicken noodle soup in a serving bowl.

    Recipe

    Indonesain chicken soup.

    Soto Ayam – Indonesian Chicken Noodle Soup

    Soto Ayam a mild and spicy Indonesian chicken noodle soup. With classic Asian flavours and packed with noodles this dish in not only nutritious, it’s a great healthy comfort food you can enjoy any time of the year.
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    Prep Time : 15 minutes mins
    Cook Time : 50 minutes mins
    Total Time : 1 hour hr 5 minutes mins
    Cuisine: : Indonesian
    Course : Soup
    Servings : 8
    Calories : 522 : kcal
    Author : Harriet

    INGREDIENTS

    SOUP

    • 2 tablespoons peanut oil
    • 170 grams brown onion thinly sliced
    • 2 red chillies seeded and sliced
    • curry leaves around 20 individual leaves <-- see note 1
    • 2 garlic cloves crushed
    • 1 teaspoon fresh ginger peeled and grated
    • 1 teaspoon shrimp paste
    • 1½ tablespoons ground coriander
    • 2 teaspoons ground cumin
    • ½ teaspoon fennel powder
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon ground nutmeg
    • ½ teaspoon turmeric powder
    • 4 candlenuts grated
    • 2 litres chicken stock hot or hot water
    • 800 grams chicken breast fillets boneless, skinless and excess fat removed
    • 3 tablespoons fresh lime juice or to taste
    • Salt to taste
    • 750 grams noodles of your choice cooked - we like a combination of egg noodles and rice vermicelli. You could also use gluten free noodles.

    GARNISH

    • 1 ½ cups bean sprouts fresh and lightly blanched
    • 6 boiled eggs peeled and sliced
    • dried onion flakes
    • 1 packet crunchy potato straw chips or salted potato chips
    • lime juice
    • spring onions thinly sliced
    • red chillies (optional)
    Tap button to prevent your screen from going dark while cooking.

    INSTRUCTIONS

    • Heat the oil in a large saucepan and when very hot, fry the onions, red chillies, and curry leaves until the onions start to brown.
    • Add garlic, ginger, and shrimp paste and stir over medium heat for a minute or two, (crush the shrimp paste with a spoon as you fry).
    • Then add ground coriander, ground cumin, fennel powder, freshly ground black pepper, ground nutmeg, and grated candlenuts, and fry for a minute or two. If it looks a little dry, add a splash of stock or water to prevent it from burning.
    • Pour in the hot chicken stock (or hot water) and add in the chicken breast fillets. Bring to the boil. Reduce the heat, cover and simmer for 20 minutes or until the breast fillets are cooked. Remove from the heat.
    • Once the chicken is cooked, remove from the soup, and shred or cut into tiny pieces, then add the chicken back into the soup.
    • Season to taste with the lime juice and salt.
    • TO SERVE
      Place the desired amounts of cooked noodles into large soup bowls. Pour the hot soup over the noodles, then top with slices of hard boiled egg, potato chips, bean sprouts, sprinkle on dried onion flakes, spring onions, drizzle on lime juice, and if you like, extra slices of fresh chilli for some added heat.

    Notes

    Note 1:  If you can’t get fresh curry leaves, you can use dried or frozen curry leaves.
    The nutritional calculations don't include the items on the garnish list.
     
    Nutrition Facts
    Soto Ayam – Indonesian Chicken Noodle Soup
    Serving Size
     
    1 serving
    Amount per Serving
    Calories
    522
    % Daily Value*
    Fat
     
    8
    g
    12
    %
    Saturated Fat
     
    1
    g
    6
    %
    Cholesterol
     
    71
    mg
    24
    %
    Sodium
     
    149
    mg
    6
    %
    Potassium
     
    687
    mg
    20
    %
    Carbohydrates
     
    75
    g
    25
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    35
    g
    70
    %
    Vitamin A
     
    153
    IU
    3
    %
    Vitamin C
     
    21
    mg
    25
    %
    Calcium
     
    55
    mg
    6
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition Disclosure

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    Reader Interactions

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    1. Kelsey says

      May 21, 2018 at 7:56 pm

      This looks so delicious!

      Reply
      • Harriet - Recipe Pocket says

        May 21, 2018 at 8:07 pm

        Thanks.

    2. Veronika says

      May 21, 2018 at 1:43 pm

      5 stars
      This looks easy to make. Thanks
      Veronika

      Reply
      • Harriet - Recipe Pocket says

        May 21, 2018 at 5:52 pm

        Yes, it's quick and easy.

    3. Harriet - Recipe Pocket says

      May 20, 2018 at 6:51 pm

      Thanks! I hope you enjoy it.

      Reply
    4. Helen Little says

      May 20, 2018 at 2:43 pm

      5 stars
      This looks so good, I love Indonesian food! Will be trying this for sure.

      Reply
      • Harriet - Recipe Pocket says

        May 23, 2018 at 6:50 am

        I do hope that you will enjoy this as much as we do.

    5. Amanda Martin says

      May 20, 2018 at 12:12 pm

      This sounds so delish!! Totally adding it to my “to-make” list

      Reply

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    Hi, I'm Harriet! The face and photographer behind Recipe Pocket. I am a mother of two who is a cook by day and blogger by night.

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