Soto Ayam: a fragrant journey into Indonesian cuisine

Did you know that hot food is actually a good idea on hot days? Many warm countries swear by it: a spicy, steaming bowl of soup cools your body down through sweating. So while the sun is shining outside, you can enjoy this soto ayam indoors (or at the table outside), an Indonesian chicken soup that not only warms you but also brings comfort and memories.

Recently, I (Shannah) received a special gift from my mother: an old Indonesian cookbook that once belonged to my great-grandmother. Between the pages, I found handwritten notes, personal updates, and little stories. It feels like I'm rediscovering a piece of family through these recipes. This soto ayam is one of those dishes that evokes that feeling very strongly. It's as if a piece of history is cooking with every bite.

Soto ayam recipe for 4 people

Preparation: 25 minutes
Cooking time: 2 hours

Supplies:

• Large saucepan
• Frying pan
• Small pan

Ingredients

• 600 g bone-in chicken thighs
  
• 600 ml water
  
• 340 ml chicken stock (without added salt)
  
• 1 bag of soto ayam boemboe
  
• 1 large onion
  
• 250 g potatoes
  
• 50 g glass noodles (or egg noodles)
  
• 3 spring onions
  
• 150 g bean sprouts
  
• 2 tbsp sunflower oil
  
• Ketjap manis, to serve with it
  
• Fried onions, to serve
  
• Sambal of your choice

Preparation

1. Pulling chicken
   Place the chicken thighs in a large pot with the water and stock. Bring to a boil, reduce the heat, and let the chicken simmer gently for 1.5 hours, covered.

2. Picking meat
   Remove the chicken from the pan and let it drain over the broth. Pull the meat off the bones with two forks. If desired, reserve the skin to fry until crispy later.

3. Fry onion
   Chop the onion and sauté it in a frying pan with a little oil. Add the shredded chicken and cook briefly. Stir in the bumbu (ginger paste) and let the aromas release.

4. Soup to taste
   Add the onion mixture to the broth. Peel and thinly slice the potatoes, add them, and simmer gently for 20 minutes.

5. Preparing extras
   Boil the eggs to taste and cool in cold water. Cook the noodles according to the package directions. If desired, fry the chicken skin until crispy.

6. Serve
   Divide the noodles among bowls, ladle the soup over them, and top with the chicken and potatoes. Halve the eggs and place two halves in each bowl. Garnish with bean sprouts and spring onions.

7. At the table
   Serve sweet soy sauce, sambal, fried onions, and perhaps crispy chicken skin on the table so everyone can personalize their plate. Selamat makan!

Whether you're cooking to reminisce or just because you're craving something heartwarming, this soto ayam is always a good idea. Whether it's hot or cold outside, this soup brings you a little closer to Indonesia. So put that pot on the stove, let the aromas fill your home, and taste just how delicious tradition can be.

🦐 Find more recipes from Shannah here like this frikandel djagoeng

Author - Shannah van der Wal

Photographer & content creator Shannah combines her love for photography and food on her food blog Just Gimme Fries . Here, she combines Asian and Western food through easy, yet delicious recipes. She's also always happy with fries, cat videos, and Japanese facts.