Authentic Soto Ayam - Indonesian Turmeric Chicken Soup
A fragrant Indonesian chicken soup featuring tender chicken, glass noodles, and aromatic turmeric broth. This comforting bowl is perfect for Singapore's humid weather.
By Janelle
Updated: March 18, 2026
Why I Love This Recipe
Soto Ayam is one of Indonesia's most beloved comfort foods, a golden turmeric-infused chicken soup that warms the soul. This aromatic dish originates from Java but has spread throughout the Indonesian archipelago, with each region adding its own unique twist. The soup features tender shredded chicken, glass noodles, hard-boiled eggs, and fresh herbs swimming in a fragrant broth perfumed with turmeric, ginger, and lemongrass. What makes Soto Ayam truly special is its complex layering of flavors - the earthy warmth of turmeric, the brightness of fresh lime, and the richness of chicken broth create a harmonious bowl that's both nourishing and satisfying. In Singapore, this Indonesian classic has found a devoted following, often served at Indonesian restaurants and food courts throughout the island.
- •Deeply aromatic – The combination of turmeric, ginger, and lemongrass creates an incredibly fragrant and therapeutic broth
- •Comfort in a bowl – Perfect for Singapore's rainy days or when you need something warming and nourishing
- •Customizable toppings – You can adjust ingredients based on preference, making it as simple or elaborate as desired
- •Immune-boosting properties – Turmeric and ginger provide natural anti-inflammatory benefits while the warm broth soothes
- •Complete meal – With protein, carbs, and vegetables all in one bowl, it's a satisfying and balanced dish
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 1 kg whole chicken (free-range preferred)
- 2 litres water
- 2 pieces pandan leaves (knotted)
- 2 tsp salt
- 30 g fresh turmeric (or 1 tbsp powder)
- 20 g ginger
- 15 g galangal
- 4 pieces shallots
- 3 pieces garlic cloves
- 2 stalks lemongrass (white parts only)
- 3 tbsp vegetable oil
- 100 g dried glass noodles (soaked and drained)
- 4 pieces hard-boiled eggs (halved)
- 200 g bean sprouts (blanched)
- 2 pieces lime (cut into wedges)
- 4 tbsp fried shallots
- 1/2 cup fresh cilantro (chopped)
Step-by-Step Instructions
- 1
Place the whole chicken in a large pot with water, pandan leaves, and 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 45-60 minutes until the chicken is tender and cooked through. Skim off any foam that rises to the surface during cooking.
~60 min
Tip: Don't overcook the chicken or it will become tough and stringy - 2
Remove the chicken from the broth and set aside to cool. Strain the broth through a fine-mesh sieve and reserve - you should have about 1.5 litres of clear chicken stock. Once the chicken is cool enough to handle, remove and discard the skin and bones, then shred the meat into bite-sized pieces.
~15 min
Tip: Save the chicken skin to fry for extra crispy garnish - 3
Prepare the spice paste by blending fresh turmeric, ginger, galangal, shallots, garlic, and lemongrass with a little water until smooth. If using a mortar and pestle, pound the ingredients in order of hardness, starting with the toughest ingredients first.
~10 min
Tip: Wear gloves when handling fresh turmeric to avoid staining your hands - 4
Heat oil in the same pot over medium heat. Add the spice paste and fry for 8-10 minutes, stirring constantly, until very fragrant and the paste has darkened slightly. The oil should separate from the paste when it's properly cooked.
~10 min
Tip: Keep stirring to prevent the paste from burning and turning bitter - 5
Pour the reserved chicken stock back into the pot with the fried spice paste. Bring to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld. Season with remaining salt and adjust taste as needed.
~15 min
Tip: Taste and adjust seasoning - the broth should be aromatic and well-balanced - 6
Meanwhile, prepare the glass noodles by soaking them in warm water for 10-15 minutes until soft, then drain. If using dried noodles, follow package instructions but slightly undercook them as they'll continue to soften in the hot soup.
~15 min
Tip: Don't oversoak the noodles or they'll become mushy - 7
Blanch the bean sprouts in boiling water for 30 seconds, then drain immediately and rinse with cold water to stop the cooking process. This keeps them crisp while removing the raw taste.
~5 min
Tip: Ice water bath will help maintain the crunch of bean sprouts - 8
Add the shredded chicken back to the simmering broth and heat through for 2-3 minutes. Taste the soup one final time and adjust seasoning with salt if needed.
~5 min
Tip: Don't boil the chicken too long once added back or it will become tough - 9
To serve, divide the drained glass noodles among four serving bowls. Add a portion of blanched bean sprouts to each bowl, then place half a hard-boiled egg in each bowl.
~5 min
Tip: Warm the serving bowls first to keep the soup hot longer - 10
Ladle the hot turmeric chicken broth over the noodles and vegetables in each bowl. Make sure each serving gets a good portion of the shredded chicken.
~3 min
Tip: Pour the broth in a circular motion to distribute ingredients evenly - 11
Garnish each bowl generously with fried shallots and fresh chopped cilantro. Serve immediately with lime wedges on the side for squeezing over the soup.
~2 min
Tip: Add lime juice just before eating to maintain the bright citrus flavor
How Do I Know It's Ready?
The chicken is done when it easily shreds with a fork and the internal temperature reaches 75°C. The spice paste is properly cooked when it's fragrant and the oil separates. The broth should be golden yellow and aromatic, with no raw spice taste remaining.
Frequently Asked Questions
Yes, you can make a vegetarian version by replacing the chicken with firm tofu or tempeh and using vegetable stock instead of chicken broth. You'll need to adjust the cooking time since you won't need to cook the protein as long as chicken.
Final Thoughts
I hope you enjoy making this Authentic Soto Ayam - Indonesian Turmeric Chicken Soup 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!