Name: Indonesian Chicken Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Indonesian
Ingredients: 1 whole chicken (about 3-4 lbs); 1 tablespoon fresh turmeric, grated (or 1 teaspoon ground turmeric); 1 tablespoon fresh ginger, grated; 4 garlic cloves, minced; 4 shallots, sliced; 2 stalks lemongrass, bruised; 6 cups water or chicken broth; 200g (7 oz) rice noodles; 2 boiled eggs, halved; 1 cup bean sprouts; 1/4 cup fried shallots; 1/4 cup chopped celery leaves; 1/4 cup fresh herbs (such as cilantro, Thai basil, or mint); Salt and pepper to taste

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I make this aromatic Indonesian chicken noodle soup with turmeric, fresh ginger, and a fragrant herbal broth. The silky rice noodles, tender chicken, and garnishes like boiled egg and fried shallots turn it into a meal that’s both comforting and vibrant.

Indonesian Chicken Soup

Why You’ll Love This Recipe

I love how the golden turmeric and spicy ginger create a broth that’s deeply flavorful but still light. The mix of noodles, tender chicken, crisp shallots, and fresh herbs makes every bite exciting. It’s the kind of soup I reach for when I want something hearty yet refreshing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I prepare chicken, fresh turmeric, ginger, garlic, shallots, lemongrass, noodles, boiled eggs, fried shallots, bean sprouts, celery leaves, and fresh herbs.

Directions

I start by simmering the chicken with turmeric, ginger, garlic, shallots, lemongrass, and spices until the broth is fragrant and rich. I remove and shred the chicken, then strain the broth. In each bowl, I layer noodles, shredded chicken, a boiled egg, bean sprouts, and herbs. I ladle over the hot broth and finish with a generous sprinkle of fried shallots.

Servings and timing

This recipe makes about 4 servings. It takes around 1 hour and 15 minutes from start to finish.

Variations

Sometimes I use coconut milk to create a creamier version. I’ve swapped rice noodles for glass noodles or even served it with rice cakes. I also like adding extra vegetables such as cabbage or spinach for a more filling soup.

storage/reheating

I let the soup cool before storing it in an airtight container in the refrigerator, where it keeps for up to 5 days. For freezing, I store the broth and chicken separately (without noodles) for up to 3 months. To reheat, I warm the broth and chicken on the stove until hot, then add freshly cooked noodles and garnishes.

FAQs

How long does Soto Ayam last in the fridge?

It usually stays fresh for up to 5 days when stored properly in the refrigerator.

Can I freeze Soto Ayam?

Yes, but I freeze only the broth and chicken. I cook fresh noodles when reheating so they don’t become mushy.

What’s the best way to reheat it?

I reheat it gently on the stove until steaming hot, then add noodles and garnishes just before serving.

Can I make it spicier?

Yes, I often serve it with sambal or sliced fresh chilies for an extra kick.

Is there a vegetarian version?

I replace chicken with tofu or tempeh and use vegetable broth for a meat-free take.

Conclusion

Soto Ayam is one of my favorite soups because it’s comforting yet fresh, with layers of flavor and texture. Whether I keep it classic or experiment with variations, it always brings warmth and satisfaction to the table.