Soto Ayam

Indonesian Chicken Soup

Soto Ayam is perhaps the best-known Indonesian chicken soup.

Although it originated in Java, there are now many different versions. Most people may know it simply as “soto soup” or “saoto soup” from Surinamese restaurants and takeout spots.

Our version of soto soup is actually a mix of the original Indonesian soup with some Surinamese influences. Apparently, bean sprouts are a typical addition that isn’t common in Java. The same goes for diced potatoes, which you can add if you want to make the soup a little more filling.

Flavorful broth

The base of our soto ayam is, of course, a flavorful broth. We season it with finely chopped garlic and shallots, kecap manis, ground ginger, ground galangal, salam leaves, and a bruised stalk of lemongrass. These ingredients give the soup its distinctive flavor. Once the soup is almost boiling, add the chicken breasts and cook for 20 to 25 minutes, until fully cooked. This allows the chicken to absorb the flavors of the broth.

Kecap manis

An important ingredient in Soto Ayam is kecap manis. This is a thick, sweet Indonesian soy sauce with a distinctive flavor that’s widely used in Indonesian cooking. Its syrupy texture and rich flavor come from palm sugar and spices like star anise and cloves. It adds sweetness, depth, and a touch of warmth to this dish. If you can’t find kecap manis, you can use a sweet soy sauce instead. Just make sure to choose a thick, syrupy variety, as thinner versions won’t provide the same flavor and texture.

If you don’t have either on hand, you can easily make a substitute at home. In this recipe, we use 3 tablespoons kecap manis. You can replace it with a mix of 1 tablespoon soy sauce, 1 tablespoon molasses, and 1 tablespoon brown sugar. You can make this ahead of time if you want the sauce to thicken slightly, but that’s not required.

Finish with…

Once the chicken is cooked, remove it from the broth and shred it into thin pieces using two forks. Some people cut the chicken into pieces, but as far as we’re concerned, that’s a no-go. Traditionally, the soup is served with white rice, prawn crackers, fried onions, and, of course, fresh bean sprouts.

A boiled egg is also a must. And if you like it extra spicy, add sambal (chili paste) to taste. You can also add diced potatoes or potato sticks if you want to make it more Surinamese-style.

Quick and easy to make

Another advantage of soto is that it’s relatively quick and easy to prepare. In less than an hour, you can have a delicious homemade Indonesian-Surinamese chicken soup on the table. Perfect for a weeknight or a lazy Sunday. And with a little luck, you’ll have enough left over for the next day!

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