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.
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.
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Soto Ayam – Indonesian Chicken Noodle 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.
- 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)
- 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 SERVEPlace 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.