Everyday Kitchen

Indonesian/Malaysian · Soups

Soto Ayam

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Soto Ayam is a Indonesian/Malaysian dish. Remove bones and tough lemongrass before serving.

Prep
20 min
Cook
50 min
Total
70 min
Servings
4
Difficulty
Easy
Cuisine
Indonesian/Malaysian
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Soto Ayam. The photograph includes crackers and fried shallots not included in this draft.
The photograph includes crackers and fried shallots not included in this draft. Representative photograph of Soto Ayam. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Paste

Soup

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; blender; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Base · About 4 min

  1. Blend 100 g shallots, 20 g garlic, 20 g ginger, 1 tsp turmeric, 1 tsp ground coriander, 30 ml water; fry in oil from 20 ml neutral oil, 700 g chicken legs, 1600 ml water, 2 lemongrass stalks, bruised, 1 tsp salt for 4 minutes.

Soup · About 40 min

  1. Add remaining soup ingredients; simmer 40 minutes until chicken reaches 74°C / 165°F. Remove chicken and lemongrass; shred chicken.

    Check: Look for this result: chicken reaches 74°C / 165°F.

Serve · About 2 min

  1. Return meat and cabbage from 200 g cooked rice vermicelli, 150 g cabbage, shredded, 40 ml lime juice, 20 g coriander for 2 minutes. Divide vermicelli among bowls, add soup, lime and coriander.

Tips

  • Remove bones and tough lemongrass before serving.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use chicken thighs instead of legs.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Soto Ayam one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Soto Ayam?

Remove bones and tough lemongrass before serving.

What can I substitute in Soto Ayam?

Use chicken thighs instead of legs.

Can I prepare Soto Ayam ahead?

Prepare the measured ingredients for Soto Ayam one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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