A classic of Indonesian street food, Soto Ayam is a fragrant clear chicken soup scented with turmeric, lemongrass and ginger. Served with rice vermicelli, boiled egg and fresh herbs, it is light, protein-rich and satisfying.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
Soto Ayam – Indonesian Turmeric Chicken Soup contains 320 calories per serving: 28 g protein, 24 g carbohydrate and 12 g fat. It takes 60 minutes in total and makes 4 servings.
Soto Ayam is one of Indonesia's most beloved soups, found everywhere from roadside stalls to home kitchens across the archipelago. Built on a clear chicken broth seasoned with turmeric, lemongrass, ginger and garlic, it is at once light and deeply aromatic.
The turmeric that gives the broth its golden hue is traditionally valued for its anti-inflammatory properties. Using lean chicken breast keeps the dish high in protein and low in fat, making it a balanced meal. Rice vermicelli is naturally gluten-free and makes the soup filling.
Served hot and finished with fresh coriander, fried shallots and a squeeze of lime, Soto Ayam is bright and refreshing. It is a low-calorie option that fits comfortably into a healthy, balanced diet.
Simmer the chicken in 1.5 litres of water, skimming off any foam, and cook for 25-30 minutes; reserve the broth and shred the chicken.
Pound or blend the garlic, onion, turmeric and ginger into a smooth paste.
Heat the oil and fry the paste together with the bruised lemongrass and lime leaves until fragrant.
Add the fried spice paste to the chicken broth, season with salt and pepper, and simmer gently for 15 minutes.
Soften the rice vermicelli in hot water, drain and divide it among the serving bowls.
Arrange the shredded chicken and boiled egg in the bowls, then ladle the hot broth over the top.
Garnish with fresh coriander, fried shallots and a lime wedge, and serve hot straight away.
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