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Overview

Soto Ayam

Soto Ayam Lamongan, Indonesian Turmeric Chicken Soup

This soto ayam recipe makes Indonesia's best-loved chicken soup: shredded chicken in a clear golden turmeric broth, ladled over rice vermicelli with cabbage, bean sprouts, a halved egg and a shower of crisp fried shallots. A squeeze of lime and a spoon of sambal at the table wake the whole bowl up. One serving is about 560 g.

Soto is Indonesia's best-known soup, and soto ayam — the chicken version — is the one most Indonesians grow up eating, sold by street vendors and in small warung eateries across Java and beyond. Its golden colour comes from turmeric pounded into a spice paste, and every region serves it a little differently: Lamongan in East Java is famous for its version with a savoury powder topping. The soup is assembled in the bowl — noodles, vegetables, egg and chicken first, hot broth over the top — so every serving is made fresh to order.

Pairs well with: Steamed rice, prawn crackers & sambal

Provenance

Indonesia flag Indonesia

Indonesian Street-Food Classic

East & South Asia

Time Dedication

1h 5m

20m prep • 45m cook

Batch Yield

4 Servings

545 kcal per serving

1 serving ≈ 560 g

Technical Skill

Intermediate

Medium (One Pot)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Prime Metabolic Fit

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

Soups & Broths Occasions: Weekday lunches, family meals, rainy days, casual gatherings Cost: Low — about $2–3 per serving at home
Tags: Chicken Savory Soup
A bowl of golden soto ayam chicken soup topped with crisp fried shallots and herbs, with a spoon in the bowl and a plate of satay behind it

Indonesian Street-Food Classic

Photo: Afrogindahood, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $2–3 per serving at home (USD)

A home-style soto ayam built on a clear turmeric broth, shredded chicken and fresh toppings.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 5m
P

Prep Stage: Spice Paste and Bowls

20 Mins • One Pot

Pound the garlic, ginger, turmeric and coriander into a rough paste. Boil the eggs for 10 minutes, cool, peel and halve them. Soak the vermicelli in hot water for 5 minutes and drain. Shred the cabbage, rinse the bean sprouts, dice the tomato and bruise the lemongrass stalk.

Maestro Tip: Do the chopping before the pot goes on — soto comes together fast once the chicken is cooked.

  1. 1

    Simmer the Chicken

    25 Mins Gentle simmer, about 95°C (203°F)

    Put the chicken and water in a large pot and bring to a boil, skimming off any foam. Add the lemongrass, lower the heat and simmer gently for 25 minutes until the chicken is cooked through.

    Skim the foam in the first 5 minutes — it keeps the broth clear and golden.

    Done when: The chicken reaches 74°C (165°F) inside and shreds easily with two forks.

  2. 2

    Fry the Spice Paste

    5 Mins Medium heat, about 175°C (350°F)

    Heat the oil in a small pan and fry the pounded spice paste for 4–5 minutes, stirring, until it smells fragrant and darkens a shade. Stir in the soy sauce.

    Do not rush this step — frying the paste is what gives soto its depth.

    Done when: The paste is aromatic, darker, and the oil separates at the edges.

  3. 3

    Build the Broth

    10 Mins Simmer, about 95°C (203°F)

    Lift the chicken out, shred it, and return the bones-free meat to the pot later. Stir the fried paste into the broth, add the salt and white pepper, and simmer for 10 minutes. Taste and adjust the salt.

    Season at the end — the broth concentrates as it simmers.

    Done when: The broth is clear, golden and well seasoned.

  4. 4

    Assemble the Bowls

    5 Mins Serve steaming, about 75°C (167°F)

    Divide the vermicelli, cabbage and bean sprouts between four bowls. Top with shredded chicken, a halved egg and diced tomato, then ladle over the hot broth.

    Put the solids in first so the broth heats everything through.

    Done when: Each bowl is full, colourful and steaming.

  5. 5

    Finish and Serve

    2 Mins Off the heat (broth about 70°C / 158°F)

    Scatter the fried shallots over each bowl and serve at once with lime wedges and sambal on the side, so everyone seasons their own bowl.

    The shallots go on last so they stay crisp.

    Done when: The shallots are crisp on top and the lime is bright against the rich broth.

Finishing Touches & Plating

Serve the soto ayam at once, steaming hot, with lime wedges and sambal on the side and prawn crackers if you have them.

Nutritional Physiology & Benefits

Nutrition

Energy

545

kcal / serving

Protein

40g

Complete AA

Carbs

36g

Complex

Fats

26g

Healthy

Per serving (4 servings · 1 serving ≈ 560 g)
Energy545 kcal
Protein40 g
Carbohydrates36 g
Fat26 g
Fibre3.0 g
Sugar4.6 g
Sodium793 mg
Per 100g
Energy97 kcal
Protein7.2 g
Carbohydrates6.3 g
Fat4.7 g
Fibre0.5 g
Sugar0.8 g
Sodium142 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin B6 and niacin (chicken), vitamin C (lime, tomato, cabbage), vitamin A (tomato, egg yolk), iron (chicken, egg), potassium (tomato, cabbage).

High-Protein Lunch

About 40.4 g of protein per serving from chicken and egg helps keep you full through the afternoon.

Fresh Vegetables in Every Bowl

Cabbage, bean sprouts and tomato add fibre and vitamin C to a light, broth-based soup.

Light but Satisfying

At about 545 kcal a serving, the soup is filling without being heavy, with most of the energy coming from lean chicken.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Steamed Jasmine Rice

Many Indonesians eat soto with rice on the side instead of vermicelli — the plain rice soaks up the turmeric broth.

Vegetables

Prawn Crackers (Kerupuk)

Crisp, salty crackers give the soft soup something crunchy to break into it.

Sauces

Sambal

A spoon of chilli sambal adds heat that balances the rich, savoury broth.

Drinks

Hot Sweet Tea

Sweet tea is the everyday Indonesian accompaniment to a savoury lunch — its sweetness rounds off the spice.

Complete menu

Soto ayam with steamed jasmine rice, prawn crackers, sambal and hot sweet tea.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Very Salty Crackers and Extra Soy Sauce

The soup already carries about 793 mg of sodium per serving; piling on salty extras pushes it much higher without adding flavour. This is general nutrition information, not medical advice.

Leaving the Soup at Room Temperature

Cooked chicken in broth is perishable — cool and refrigerate leftovers within 2 hours, and reheat to 74°C (165°F). This is general food-safety information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA balanced, high-protein lunch; watch the salt if you eat it often.
  • ChildrenMild and easy to eat; shred the chicken finely and go light on the sambal.
  • ElderlySoft, warm and easy to chew; serve the broth warm rather than piping hot.
  • Pregnant womenFine when the chicken is fully cooked and the soup is served hot; skip raw bean sprouts if advised against them — ask your clinician if unsure.
  • Breastfeeding womenA nourishing, protein-rich soup; keep portions moderate and the sambal light.
  • AthletesAbout 40 g of protein per serving supports recovery after training.
  • Weight gainAdd extra rice or crackers on the side to raise the energy of the meal.
  • Weight lossA light, broth-based lunch; keep the fried shallots modest and skip extra crackers.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesAbout 35.5 g of carbohydrate per serving; count the vermicelli and any rice on the side, and ask your clinician about portion size.
  • High blood pressureAbout 793 mg of sodium per serving; use less salt and soy sauce, and ask your clinician if you are on a low-sodium plan.
  • Kidney diseaseHigh in protein and moderate in potassium; ask your clinician whether this portion suits your plan.
  • GoutChicken and egg are moderate in purines; the broth is the bigger concern if you are sensitive — ask your clinician.
  • Stomach issuesThe broth is gentle, but chilli sambal and lime can irritate a sensitive stomach — serve them on the side.
  • Cardiovascular diseaseLean chicken and vegetables are a reasonable choice; the fried shallots add saturated fat, so keep them modest.
  • Fatty liverA light soup with little fat; keep the fried shallots small and avoid extra crackers.
  • Food allergiesContains egg and soy (soy sauce); the fried shallots may contain wheat — check labels if you have an allergy.
  • Special therapeutic dietsFollow your clinician's guidance on sodium, protein and chilli; this is general information, not medical advice.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool the broth and the solids separately, then store in airtight containers.
In the fridge
Broth and chicken 3 days in the fridge; cooked vermicelli 1 day.
In the freezer
Broth and shredded chicken up to 2 months; do not freeze the egg, cabbage or bean sprouts.
How to reheat
Reheat the broth to a rolling boil, about 100°C (212°F), and the chicken to 74°C (165°F); cook fresh vermicelli for serving.
Freezing recommended
Yes — the broth and chicken freeze very well for up to 2 months.
Signs it has spoiled
Sour smell, cloudy slime on the chicken, or mould on the surface.

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