Soto Ayam - Chicken and Rice Soup Recipe

Craving a bowl of something truly special? Get ready to dive into the rich, aromatic world of Soto Ayam! This traditional Indonesian chicken and rice soup recipe isn't just a meal; it's a hug in a bowl, bursting with vibrant flavors and a comforting warmth that makes it a favorite across Southeast Asia. Forget your everyday chicken soup how to cook recipes – Soto Ayam takes humble ingredients and transforms them into an extraordinary culinary experience. Our recipe will guide you through creating a rich, golden broth, tender chicken, and all the delightful fixings that make this rice noodle soup unforgettable. Whether you're a seasoned chef or just starting your culinary journey, this chicken and soup recipe is surprisingly approachable, delivering an authentic taste that will transport you straight to the bustling streets of Indonesia. Let’s get cooking!
What makes this Soto Ayam recipe truly stand out and ensure it's among the best soup recipes chicken and rice you'll ever make? It's all about the depth of flavor! We combine both bone-in chicken pieces for a rich, gelatinous broth and boneless chicken meat for tender, shredded goodness. This dual approach ensures your chicken noodles broth is deeply savory and satisfying. Plus, we don't shy away from authentic spices like fresh turmeric, fragrant lemongrass, and aromatic makrut lime leaves. These aren't just ingredients; they're the heart and soul of Soto Ayam, infusing every spoonful with an unparalleled, authentic taste that will make this your go-to recipes for rice soup.

Ingredients

• For the Broth & Chicken:
• 1.5 lbs bone-in, skin-on chicken thighs and drumsticks (about 4-5 pieces)
• 1 lb boneless, skinless chicken breast or thighs
• 10 cups chicken stock (low sodium)
• 2 stalks lemongrass, bruised (hit with the back of a knife)
• 4 makrut lime leaves, torn
• 1-inch piece galangal, sliced (or ginger if unavailable)
• 1 teaspoon salt, plus more to taste
• ½ teaspoon white pepper, plus more to taste
• 2 tablespoons vegetable oil
• For the Spice Paste (Bumbu Halus):
• 5 shallots, roughly chopped
• 4 cloves garlic, roughly chopped
• 1-inch fresh turmeric, peeled and roughly chopped (or 1 tsp ground turmeric)
• 1-inch fresh ginger, peeled and roughly chopped
• 1 teaspoon coriander seeds
• ½ teaspoon white peppercorns
• 2 red chilies (optional, for a little heat)
• For Serving & Garnish:
• 8 oz dried rice vermicelli noodles, cooked according to package directions
• 2 hard-boiled eggs, halved or quartered
• 1 cup bean sprouts, blanched
• ½ cup fried shallots
• ¼ cup chopped fresh cilantro
• 2 limes, cut into wedges
• Sambal (chili sauce), for serving
• Steamed white rice (optional, for a heartier meal)

Directions

1. Preparing the Chicken and Creating the Broth
2. Sear the Chicken: In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Add the bone-in chicken pieces and sear for 3-4 minutes per side until lightly browned. This adds extra flavor to your broth.
3. Add Stock & Aromatics: Pour in the 10 cups of chicken stock. Add the bruised lemongrass, torn makrut lime leaves, and sliced galangal. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour. This slow simmer extracts maximum flavor from the bones and aromatics.
4. Cook Boneless Chicken: After 30 minutes of simmering, add the boneless chicken breast or thighs to the pot. Continue to simmer until all chicken is cooked through and tender.
5. Remove Chicken: Carefully remove all chicken pieces from the broth. Let them cool slightly.
6. Shred the Chicken: Once cool enough to handle, remove the meat from the bone-in pieces and shred it, along with the boneless chicken, into bite-sized strips. Discard bones and skin. Set the shredded chicken aside.
7. Strain the Broth: Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids (lemongrass, lime leaves, galangal). This ensures a clear, pure broth.
8. Grinding and Preparing the Spices
9. Make the Spice Paste: While the broth simmers, combine the shallots, garlic, fresh turmeric, ginger, coriander seeds, white peppercorns, and optional chilies in a food processor or mortar and pestle. Grind until a smooth paste (bumbu halus) forms. If using ground turmeric, add it later to the sautéed paste.
10. Sauté the Spice Paste: In a separate pan, heat 1 tablespoon of vegetable oil over medium heat. Add the spice paste and sauté for 5-7 minutes, stirring frequently, until fragrant and the raw smell has cooked off. This step is crucial for developing the deep flavors of the spices.
11. Assembling the Soup with Noodles and Chicken
12. Combine Broth & Paste: Add the sautéed spice paste to the strained chicken broth. Stir well to combine. Bring the broth back to a gentle simmer.
13. Season the Broth: Season the broth with 1 teaspoon of salt and ½ teaspoon of white pepper. Taste and adjust seasonings as needed. The broth should be well-seasoned and flavorful.
14. Prepare Noodles & Toppings: While the broth is simmering, cook your rice vermicelli noodles according to package instructions. Have all your garnishes (shredded chicken, hard-boiled eggs, bean sprouts, fried shallots, cilantro, lime wedges, sambal) ready.
15. Final Seasoning and Serving
16. Assemble Bowls: To serve, place a portion of cooked rice vermicelli noodles in each bowl. Top with a generous amount of shredded chicken and blanched bean sprouts.
17. Ladle Broth: Ladle the hot, aromatic Soto Ayam broth over the noodles and chicken.
18. Garnish: Garnish each bowl with halved hard-boiled eggs, a sprinkle of crispy fried shallots, fresh cilantro, and a lime wedge.
19. Serve: Serve immediately with extra sambal on the side for those who like a spicy kick, and steamed white rice if desired. Enjoy your authentic Indonesian Soto Ayam!