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Soto Ayam Chicken Soup




1 whole chicken , (about 3½-4 pounds) - cut into 4 to 6 pieces.

3 lemongrass stalks, (trimmed and bruised) 

7 kafir lime leaves, (fresh or frozen)

1 piece galangal , bruised (about a thumb size, 26 grams)

2 bay leaves

2 tsp salt, (add more according to your liking)

1 tsp white sugar

chicken bouillon or granulated powder, (optional)- according to your taste)

100 gr Soto Ayam Spice paste

To Serve - Customize Your Own Toppings:

rice vermicelli, (cook according to the product packaging) or substitute with white rice and serve it on the side.

bean sprouts

shredded cabbage

boiled eggs

fried shallots

sliced tomatoes

chopped green onions

lime wedges

chilli sauce or sambals


1. In a skillet, heat 2 tbsp of oil over high heat. Cook the spice paste along with kafir lime leaves, galangal, and lemongrass until fragrant and paste is cooked and beginning to separate from the oil, about 4-5 minutes

2.  In a large stock-pot, add chicken pieces and 8 cups of water. Bring it to a boil for 3 minutes over high heat.  Transfer the chicken to a plate, discard all liquid.

3. Put the chicken back into a clean stockpot. Add 8 cups of water. Bring it to a boil over high heat then lower the heat to medium-low. Skim off any foam, cover the pot, and simmer for 45 minutes or until the chicken is tender.

4. Stir in the spice paste and bay leaves into the pot. Simmer for 10 minutes. Adjust seasoning with salt, a bit of sugar, and chicken bouillon powder if needed according to your taste. Turn off the heat and strain the broth.

5. Place some cooked vermicelli, egg, and shredded chicken in a bowl. Add broth and toppings; shredded cabbage, bean sprouts, sliced tomatoes, and fried shallots. Serve and enjoy.

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