Soulful Soto Ayam: Indonesia's Golden Turmeric Broth
Aromatic turmeric-infused broth cradles tender poultry and fragrant spices.
By Janelle
Updated: January 18, 2026
Why I Love This Recipe
Soto Ayam is more than just soup; it's a cornerstone of Indonesian cuisine, a dish woven into the fabric of daily life. From bustling street food stalls to family kitchens, this comforting broth is a testament to the archipelago's rich culinary heritage. Each region boasts its own unique variation, but the essence remains the same: a deeply flavorful, warming experience that nourishes both body and soul. Our version of Soto Ayam focuses on building a complex and aromatic base using fresh spices and slow simmering. The turmeric lends its signature golden hue and earthy notes, while the other spices dance together, creating a symphony of flavors that is both comforting and invigorating. This is the kind of dish that evokes memories and creates new ones, a true taste of Indonesia in every spoonful.
- •Fragrant Broth - The blend of turmeric, coriander, cumin, ginger, and galangal creates a deeply aromatic and complex broth.
- •Tender and Succulent - Slow simmering ensures the poultry is incredibly tender and infused with the flavors of the broth.
- •Warming and Comforting - This soup is perfect for a chilly day or when you need a little pick-me-up.
- •Authentic Flavors - This recipe captures the essence of traditional Indonesian Soto Ayam.
- •Customizable Toppings - Enjoy the soup with your favorite garnishes like boiled eggs, fried shallots, or fresh herbs.
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 1.5 lbs Chicken thighs (bone-in, skin-on)
- 8 cups Water (or chicken broth)
- 2 tsp Turmeric powder (freshly ground if possible)
- 1 tsp Ground coriander
- 1/2 tsp Ground cumin
- 2 inch Ginger (peeled and roughly chopped)
- 2 inch Galangal (peeled and roughly chopped)
- 4 medium Shallots (peeled and roughly chopped)
- 4 Garlic cloves (peeled and roughly chopped)
- 3 Candlenuts (optional, adds richness)
- 1 tsp Salt (or to taste)
- 2 tbsp Vegetable oil
Step-by-Step Instructions
- 1
Prepare the spice paste (bumbu). In a food processor or using a mortar and pestle, combine the ginger, galangal, shallots, garlic cloves, and candlenuts (if using). Grind into a smooth paste. This paste is the foundation of the broth's flavor, so ensure it's well-blended.
~10 min
Tip: If you don't have candlenuts, you can omit them or substitute with macadamia nuts for a similar creamy texture. - 2
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the spice paste and sauté for about 5-7 minutes, stirring frequently, until fragrant and slightly browned. This step is crucial for blooming the spices and releasing their aromas.
~7 min
Tip: Be careful not to burn the spice paste, as it can become bitter. - 3
Add the turmeric powder, ground coriander, and ground cumin to the pot and stir to combine. Cook for another minute to toast the spices and enhance their flavor. Toasting the spices brings out their depth and complexity.
~1 min
Tip: Keep stirring constantly to prevent burning. - 4
Add the chicken thighs to the pot and sear them on all sides until lightly browned. Searing the poultry adds another layer of flavor to the broth. This also helps to render some of the fat from the skin, which will enrich the broth.
~5 min
Tip: Don't overcrowd the pot; sear the poultry in batches if necessary. - 5
Pour in the water (or chicken broth) and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for at least 45 minutes, or until the poultry is cooked through and tender. The longer it simmers, the more flavorful the broth will become.
~45 min
Tip: Skim off any foam or impurities that rise to the surface during simmering for a cleaner broth. - 6
Remove the poultry from the pot and set aside to cool slightly. Once cool enough to handle, shred the poultry using two forks. Discard the skin and bones.
~10 min
Tip: Shredding the poultry while it's still warm makes it easier. - 7
Strain the broth through a fine-mesh sieve to remove any solids. This will create a smoother and clearer broth. Discard the solids or reserve them for another use.
~5 min
Tip: If you want a thicker broth, you can blend some of the solids back in before straining. - 8
Return the strained broth to the pot and bring to a simmer. Add the shredded poultry back to the broth and heat through. Taste and adjust the seasoning with salt as needed. The broth should be well-seasoned and flavorful.
~2 min
Tip: Be careful not to overcook the shredded poultry; it should just be warmed through. - 9
Prepare your desired toppings. Popular choices include boiled eggs, sliced green onions, fried shallots, fresh cilantro, bean sprouts, and lime wedges. These toppings add texture, freshness, and flavor to the soup.
~10 min
Tip: You can also add a spoonful of sambal (Indonesian chili paste) for extra heat. - 10
Ladle the Soto Ayam into bowls and garnish generously with your favorite toppings. Serve immediately and enjoy! The aroma and flavors of this dish are best enjoyed fresh.
0Tip: Serve with steamed rice or lontong (compressed rice cakes) for a more substantial meal.
How Do I Know It's Ready?
The poultry is done when it is easily shredded with a fork. The broth should be flavorful and aromatic.
Frequently Asked Questions
Yes, but chicken thighs will result in a more flavorful and tender soup. If using chicken breast, reduce the simmering time to prevent it from drying out.
Final Thoughts
I hope you enjoy making this Soulful Soto Ayam: Indonesia's Golden Turmeric Broth as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!