Soto Ayam
Soto Ayam
The recipe
Soto Ayam is the universal Indonesian chicken soup — but the recipe changes from region to region. Soto Ayam Lamongan (East Java) is clear and yellow from turmeric, with mung bean sprouts and fried shallots. Soto Ayam Bogor (West Java) uses a yellow wheat noodle and beef tendon. Soto Ayam Makassar (South Sulawesi) is heavily spiced with lemongrass and lime leaves. Soto Ayam Betawi is the richest — coconut-milk-based. The most beloved is Soto Ayam Lamongan, with its clear yellow broth, the koya (a powder of shrimp crackers and garlic) that diners sprinkle on top, and the sambal that lights the whole bowl up.
Ingredients
Method
💡 Tips from the kitchen
- ·The koya is the soul of Soto Lamongan. Make a big batch and keep it in a jar — it lasts for weeks.
- ·Use a whole chicken, not just breast — the bones give the broth its depth.
- ·Always serve with sambal — Soto without sambal is incomplete.
The story
Did you know?
🇮🇩 Indonesia has 17,000+ islands — only 6,000 are inhabited.
Cook it yourself
Soto Ayam is one of Indonesia's heritage dishes. Want to try the recipe at home?
See the recipe →
