Most mornings as I was travelling across Bali, I ate soto ayam for breakfast. In the West, eating this for lunch or dinner is far more typical.
Soto ayam has traditionally been a flavourful, non-spicy chicken soup. To add a little spiciness, I always requested chopped chillies with mine, but you are welcome to omit them.
How does one define soto ayam?
Popular in Indonesia, soto ayam is renowned for its flavourful and vibrant toppings, tender chicken, and thick, aromatic broth.
The soup is quite popular in Indonesia and is typically eaten for breakfast, though it can also be eaten for lunch or dinner.
With regional differences in ingredients and preparation techniques, soto ayam is a flexible meal that is available across Indonesia.
Soto Ayam is one of the most well-liked Indonesian breakfast options because it combines a range of toppings and sauces with a fragrant broth and succulent chicken.
How is soto ayam made?
Starting with a high-quality chicken broth will yield the finest outcomes. Any will work, and you may even use water, but I suggest creating your own chicken stock for a deeper flavour.
Next, you make a paste using fragrant components like shallots, candlenuts or macadamia nuts, garlic, ginger, and/or galangal. The soup gains a great deal of taste from the paste!
Once the paste is prepared, it only needs to be fried for a few minutes before the chicken stock, lemongrass, makrut lime leaves, and chicken are added. The mixture should then boil for approximately forty-five minutes. Although I go into greater detail about all of this in the recipe card that follows, the technique is actually rather simple.
How is soto ayam served?
Like any other noodle soup, soto ayam is frequently garnished with delectable ingredients like red chillies, bean sprouts, cabbage, and coriander (cilantro).
The majority of soto ayam soups contain hard-boiled eggs, but not all do. I suggest boiling them for around 8 minutes and then submerging them in ice water to stop the cooking process if you choose to include hard-boiled eggs.
Soto ayam is frequently served with sauces like kecap manis and sambal oelek. This soup goes well with both.
Best Advice.
Make your own chicken stock if you have the time. You may add salt to your homemade stock to taste before serving your soto ayam, so it’s a good idea to leave it out.
2. Use the freshest foods available at all times. You’ll be glad that you did. For the spice paste to give the soup a wonderful flavour, it must be really fresh.
3.Avoid overcooking the chicken by keeping an eye on it while it simmers. The chicken on the recipe card below should be cooked to perfection using my method.
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