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Indonesian/Malaysian · Soups

Soto Ayam

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 recipe.
The photograph includes crackers and fried shallots not included in this recipe. Representative photograph of Soto Ayam. Garnishes and presentation may differ. 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

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 recipe, 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.
  • Judge Soto Ayam by the texture and doneness signs in its steps. Your pan and heat affect how long Soto Ayam takes to cook.

Substitutions

  • Use chicken thighs instead of legs.

Storage

  • Get perishable Soto Ayam into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Soto Ayam within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Soto Ayam to 74°C / 165°F, stirring or turning it for even heating. When Soto Ayam is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Soto Ayam includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Soto Ayam becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Soto Ayam one day ahead. For Soto Ayam, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Soto Ayam on the day of serving.

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. For Soto Ayam, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Soto Ayam on the day of serving.

Food safety references

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

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