Enjoy a delectable bowl of Soto Ayam (Chicken Soup) that’s hearty and flavorful, with room to add on your favorite toppings such as bergedil or rice vermicelli noodles.
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Welcome to the final instalment of my Ramadan Series! It’s crazy how fast the month went by, and now we’re approaching Eid al-Fitr, or as we call it in Malaysia, Hari Raya Aidilfitri.
There’s one dish that’s considered as a compulsory addition for my family’s spread during Hari Raya, which is Soto Ayam. It’s an Indonesian chicken soup that’s loaded with spices and herbs, and is also widely popular in Malaysia and Singapore.
Undeniably, this is my ultimate favorite Raya dish that’s hearty and comforting. With just the smell alone, it brings back so many good memories of growing up in my hometown.
Comforting Soto Ayam (Chicken Soup)
There are various versions on how soto ayam can be made. This recipe yields a soup with a clear broth without the use of turmeric and coconut milk. It’s one that’s based off my mom’s famous soto recipe, with a few adjustments to make the cooking much easier.
During Raya, it’s customary for people–be it family or friends–to visit each other’s houses throughout the day and enjoy the meals prepared by the hosts. And anyone that has tried my mom’s soto can attest to how delicious it is, or dare I say it, is simply the best!
Make Your Soto Ayam Bowl
My most preferred way to enjoy a bowl of soto is with some rice vermicelli noodles, hard boiled eggs, bergedil (potato meat cakes), cilantro, and fried shallots.
Other toppings that you can include are:
- Nasi impit (compressed rice)
- Bean sprouts
- Green onions
- Fried peanuts
- Sambal (spicy sauce)
More Soupy Recipes
- Malaysian Curry Laksa
- Creamy Tom Yum Noodle Soup
- 20-Minutes Spicy Creamy Miso Ramen (Vegan)
- Meat-Free Kimchi Jjigae (Kimchi Stew)
Soto Ayam (Chicken Soup)
Soto Ayam Base
- 1.5 onions
- 5 cloves garlic
- 1 lemongrass
- 1 inch ginger
- 4 pieces chicken I used dark meat
- 1.5 tbsp cumin powder
- 1.5 tbsp coriander powder
- 1/2 tbsp cinnamon
- 1/2 tbsp + 1/4 tsp salt
- 1 tbsp sugar
- 2 tbsp oyster sauce
- 4 cups water
Other Ingredients (optional)
- rice vermicelli
- hard boiled eggs
- bergedil see notes
- Blend onions, garlic, ginger and lemongrass with a bit of water until smooth for the base.
- In a pot over medium heat, heat up oil and sauté the blended mixture (soto ayam base) for 2-3 minutes.
- Add cumin and coriander powder and stir before adding chicken. Sauté for 2-3 minutes and pour in water.
- Stir and bring to a boil. Add salt, sugar and oyster sauce. Stir until well combined and cover until chicken is fully cooked.
- Taste for seasoning and adjust accordingly. Serve with rice vermicelli noodles/nasi impit, bergedil, egg and other garnish. Enjoy!