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Soto Ayam with lime wedges and egg
Authentic Indonesian Soto Ayam

Soto Ayam with Lime (Classic Indonesian Soup)

Author: Flavelo
Recipes Soups
This isn't your average Sunday chicken soup. The soul of Soto Ayam is the 'bumbu'—a spice paste pounded in a mortar that dyes the soup yellow and makes it fragrant. Originating from Java, the secret is layering: hot, coconutty broth is ladled over fresh rice and toppings at the very last moment.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 30 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Indonesian

Ingredients

Equipment Needed

  • Large soup pot
  • Mortar or small food processor
  • Fine mesh strainer

Allergen Information

⚠️ Egg

Instructions

1 ✓

Simmer chicken in water. Skim foam. Cook gently until tender (40 mins).

Tip: Gentle simmering keeps the broth clear.
2 ✓

Make spice paste: crush/blend onion, garlic, ginger, and turmeric. Bruise lemongrass with knife handle.

Tip: Crushing cells releases more flavor than slicing.
3 ✓

Fry paste and lemongrass in oil until fragrant.

Tip: This 'wakes up' the lipophilic (oil-loving) flavor compounds.
4 ✓

Add fried spices to the chicken broth. Simmer 15 mins.

Tip: Melds the flavors.
5 ✓

Cook rice and hard-boil eggs.

Tip: Rinse rice to remove starch for fluffy grains.
6 ✓

Remove chicken, shred meat. Add coconut milk and seasonings to broth.

Tip: Add coconut milk at the end to prevent curdling.
7 ✓

Assemble: Rice, chicken, broth. Top with egg and squeeze plenty of lime.

Tip: Lime acid balances the fat.

Recipe FAQ

Why is it yellow?
Turmeric. Be careful, it stains everything (clothes, plastic) permanently!
Can I sub lemongrass?
It's hard to replace the unique citrusy floral note. Lemon zest is a weak substitute.

Ingredients

  • 1 lb Chicken Thighs (bone-in, skin-on)
  • 3 cloves Garlic
  • 1 whole Onion
  • 1 inch Fresh Ginger
  • 2 stalks Lemongrass (white part only)
  • 3/4 cup Coconut Milk
  • 1 tsp Ground Coriander
  • 1 tsp Turmeric Powder
  • 1 1/2 tsp Salt
  • 1/2 tsp Ground Pepper
  • 2 whole Limes
  • 4 whole Eggs
  • 1 cup Jasmine Rice
  • 2 quarts Water