- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 1 ½ l
- 1 tsp
- 1 tsp
- 4 cloves
- 2 cm
- 1 ½ tsp
- ½ tsp
- 3 tbsp
- 150 g
- 100 g
- 3 tbsp
- 2 tbsp
- 2 tbsp
Process
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In a large pot, combine chicken thighs, water, lemongrass, and kaffir lime leaves. Bring to a boil over high heat, then reduce to low and simmer for 25 minutes, skimming foam as needed.
While the broth simmers, make the spice paste: in a small food processor or mortar, grind garlic, 3 shallots, candlenuts, ginger, turmeric powder, coriander seeds, salt, and white pepper into a smooth paste.
Remove cooked chicken from the pot and set aside to cool. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Keep broth hot over low heat.
Thinly slice the remaining 2 shallots. Heat vegetable oil in a small pan over medium heat and fry sliced shallots until golden and crispy, about 3–4 minutes. Drain on paper towels.
In the same pan, add the spice paste and fry over medium heat for 2–3 minutes until fragrant. Add the paste to the hot broth and stir well. Simmer for 5 minutes.
Shred the cooled chicken, discarding skin and bones. Add shredded chicken to the broth and simmer for 2 minutes to heat through. Taste and adjust salt.
If using rice vermicelli, soak in hot water for 5 minutes until soft, then drain. Blanch bean sprouts in boiling water for 30 seconds, then drain.
To serve, divide vermicelli (if using) and bean sprouts among bowls. Ladle hot broth with chicken over the top. Garnish with fried shallots, celery leaves, and a lime wedge. Serve with sambal oelek on the side.
Kitchen notes
Kitchen notes
- Do not skip skimming the broth; it keeps the soup clear and clean-tasting.
- Fry the spice paste until it smells nutty and the raw garlic aroma disappears; undercooked paste makes the soup taste harsh.
- Shred the chicken while still warm for easier pulling, but let it cool slightly to avoid drying out.
- If you cannot find candlenuts, macadamia nuts are a good substitute, but do not use more than 3 as they can be bitter.
Substitutions
- candlenuts→macadamia nuts or raw cashews
- chicken thighs→chicken breast (reduce simmer time to 15 minutes)
- rice vermicelli→glass noodles or thin rice noodles
- sambal oelek→sriracha or chili garlic sauce
Storage & reheating
Store soup in an airtight container in the refrigerator for up to 3 days. To freeze, cool completely and freeze in portions for up to 2 months; thaw overnight in the fridge. Reheat on the stovetop over medium heat until steaming, about 5 minutes, or in the microwave in 1-minute intervals. Keep garnishes separate and add fresh after reheating.
FAQ
The questions we get asked most
Why is my soto ayam broth cloudy?
Cloudiness comes from not skimming the foam during the initial simmer or from boiling too vigorously. Always start with cold water, bring to a gentle simmer, and skim the grey foam that rises. Straining the broth after cooking also helps remove impurities.
Can I use chicken breast instead of thighs?
Yes, but breast meat is leaner and can dry out. Simmer breast for only 15 minutes, then shred. The broth will be less rich, so you may want to add a teaspoon of oil or a piece of chicken skin while simmering for extra flavor.
How do I make soto ayam ahead of time?
You can make the broth and spice paste up to 2 days ahead. Store them separately in the fridge. Reheat the broth, fry the paste fresh, and assemble just before serving. Fried shallots and herbs should be prepared on the day.
What can I use instead of candlenuts?
Macadamia nuts or raw cashews work well as substitutes. Use the same quantity. If you have a nut allergy, you can omit them, but the broth will be slightly thinner. Some recipes use a small piece of potato, but that changes the texture.
How do I know when the chicken is cooked?
The chicken is done when the internal temperature reaches 75°C and the juices run clear. Alternatively, pierce the thickest part with a knife; the meat should be opaque and easy to shred. Overcooking makes it tough, so stick to the 25-minute simmer.
Can I freeze soto ayam?
Yes, the broth with shredded chicken freezes well for up to 2 months. Cool completely, then freeze in airtight containers. Do not freeze the bean sprouts, vermicelli, or fried shallots; add them fresh after reheating. Thaw overnight in the fridge and reheat gently.
Is soto ayam spicy?
The soup itself is mild and aromatic, not spicy. The heat comes from the sambal oelek served on the side. You can control the spice level by adding as much or as little sambal as you like. For a completely mild version, omit the sambal.
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