Ayam Indonesian Chicken Noodle Soup Recipe

Ayam Indonesian chicken noodle soup is a comforting bowl of tender chicken, rice noodles, and clear, fragrant broth seasoned with turmeric, ginger, lemongrass, and warm spices. It is closely related to soto ayam, a popular Indonesian soup served with fresh garnishes; recipes vary by region and household, but this version balances a gently spiced broth with bright lime and crisp toppings.

Ingredients

2 lb (900 g) bone-in, skinless chicken thighs
8 cups (1.9 L) low-sodium chicken broth
8 oz (225 g) dried rice vermicelli or thin rice noodles
2 tbsp (30 ml) neutral cooking oil
5 medium shallots, about 5 oz (150 g), peeled and roughly chopped
5 garlic cloves, about 0.5 oz (15 g), peeled
1½ oz (40 g) fresh ginger, peeled and sliced
1 in (2.5 cm) fresh turmeric, about ½ oz (15 g), peeled; or 1 tsp (3 g) ground turmeric
2 tsp (4 g) ground coriander
1 tsp (2 g) ground cumin
3 candlenuts, about ¾ oz (20 g), roughly chopped; or 3 unsalted macadamia nuts
2 lemongrass stalks, about 2 oz (60 g), bruised and tied in a knot
2 Indonesian bay leaves, about 0.1 oz (2 g); or 1 regular bay leaf
1 tsp (6 g) fine salt, plus more to taste
½ tsp (1 g) ground black pepper
4 large eggs, about 7 oz (200 g), for hard-boiling
2 cups (140 g) finely shredded green cabbage
2 cups (200 g) bean sprouts, rinsed and drained
4 scallions, about 2 oz (60 g), thinly sliced
½ cup (15 g) fresh cilantro leaves, roughly chopped
2 medium limes, about 4 oz (115 g), cut into wedges
½ cup (25 g) fried shallots, for serving
2 tbsp (30 g) sambal oelek or another chili sauce, optional

Instructions

Prepare the seasoning paste. Put the shallots, garlic, ginger, fresh turmeric if using, coriander, cumin, and candlenuts in a small food processor or mortar. Grind or pound to a mostly smooth paste, scraping down the sides as needed. If the mixture is too dry to move, add 1 tablespoon (15 ml) of the measured oil. With ground turmeric, add it to the paste now. A little texture is fine; larger pieces of ginger or nut should be crushed so they cook evenly.
Fry the aromatics. Heat the remaining oil in a large heavy pot over medium heat. Add the paste and cook for 6 to 8 minutes, stirring often, until it smells fragrant and looks slightly darker. Keep the heat moderate so the shallots soften without scorching. Add the bruised lemongrass and bay leaves, stir for 30 seconds, then pour in the chicken broth. Stir in the salt and black pepper.
Simmer the chicken. Add the chicken thighs and bring the broth to a gentle boil. Lower the heat, cover the pot with the lid slightly ajar, and simmer for 30 to 35 minutes, turning the thighs once if they are not fully submerged. The chicken should be tender, but check the thickest part of each thigh with a food thermometer: USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. If a piece has not reached that temperature, continue simmering and check again.
Cook the eggs while the soup simmers. Put the eggs in a saucepan and cover them with cold water by about 1 inch (2.5 cm). Bring to a boil, turn off the heat, cover, and let stand for 10 to 12 minutes. Transfer the eggs to cold water, then peel and halve them once cool enough to handle. For whole boiled eggs, cook until both the yolk and white are firm. If you prefer not to add eggs, simply leave them out.
Prepare the noodles and toppings. Cook the rice noodles according to the package directions, usually by soaking or briefly boiling them; stop when they are tender but still springy. Drain and rinse briefly under cool water to prevent sticking. Arrange the cabbage, bean sprouts, scallions, cilantro, lime wedges, fried shallots, and sambal on a platter so everyone can finish their own bowl.
Shred the chicken and finish the broth. Lift the cooked chicken from the pot and set it on a clean plate. Remove and discard the lemongrass and bay leaves. Taste the broth and adjust the salt and pepper. When the chicken is cool enough to handle, remove the bones and shred the meat into bite-size pieces. Return it to the broth and let it warm for 2 minutes. Skim excess surface fat if you prefer a lighter-looking soup.
Assemble and serve. Divide the drained noodles among six deep bowls and ladle the hot chicken and broth over them. Top each bowl with cabbage, bean sprouts, a halved egg, scallions, cilantro, and fried shallots. Serve immediately with lime wedges and sambal at the table, letting each person add the sourness and heat they like.

Tips

Grind the paste thoroughly. A smoother paste blends into the broth and distributes its flavor more evenly. A blender or mini food processor works well; if you use a mortar, pound the tougher ginger and turmeric first, then add the shallots and garlic. Avoid adding much extra water, since the paste should fry rather than steam.
Manage the noodle texture. Rice noodles keep absorbing liquid after cooking, so cook them just until tender and keep them separate from the soup until serving. If you expect leftovers, store the noodles separately too. That small step helps them stay springy instead of becoming soft and swollen in the broth.
Make ingredient swaps thoughtfully. Candlenuts lend the seasoning paste body and a mild, creamy richness. Unsalted macadamias are a practical substitute, though they make the broth taste a little nuttier. Indonesian bay leaves, or daun salam, have a different aroma from European bay; use one regular bay leaf if needed, knowing the fragrance will be less distinctive.
Keep the broth gentle. A hard boil can make the chicken tougher and cause the broth to turn cloudy. Once the pot comes to a boil, lower the heat until only occasional bubbles rise. Taste the broth after the chicken cooks, because the meat adds flavor and low-sodium stocks differ in saltiness.

Serving Suggestions

Serve the soup as a complete meal while the broth is steaming hot, with the noodles and chicken in the bowl and the crunchy garnishes added at the last moment. A squeeze of lime brings out the ginger and lemongrass, while a spoonful of sambal adds heat; offer both on the side rather than making the entire pot spicy. Fried shallots provide a crisp, savory finish, and the cabbage and bean sprouts give each spoonful freshness and crunch.

For a fuller Indonesian-inspired spread, put out extra lime, sambal, sliced scallions, and fried shallots so guests can season their own bowls. If you want another side, serve small portions of steamed rice or simple sliced cucumber. The soup is filling on its own, so keep accompaniments light and avoid adding so many toppings that the fragrant broth disappears under them.

Variations

Use boneless chicken: Substitute 1½ lb (680 g) boneless, skinless chicken thighs for the bone-in pieces. They cook faster, so begin checking the thickest pieces at about 18 minutes and remove them once they reach 165°F (74°C). Bone-in thighs give the broth a little more depth, but boneless meat makes shredding quicker.

Make it milder or hotter: Leave the sambal off the table for a gentle soup, or provide extra chili sauce for people who want more heat. For a more citrus-forward bowl, add another lime wedge at serving rather than simmering lime juice in the pot, which can dull its fresh flavor.

Change the noodles: Thin rice vermicelli is a convenient choice, but wider rice noodles also work if cooked according to their package directions. Egg noodles can be used, although they bring a different flavor and make the soup less like the rice-noodle versions commonly associated with soto ayam. Cook any replacement noodles separately.

Use a different aromatic substitute: If fresh turmeric is unavailable, ground turmeric works well in the seasoning paste and keeps the broth’s warm color, though its flavor is less earthy and fresh. If lemongrass is hard to find, omit it rather than using a large amount of lemon zest; the soup will be less citrusy, but the ginger and lime garnish still provide brightness.

Storage and Reheating

For food safety, refrigerate the soup within 2 hours of cooking. Store the broth and chicken in a covered container in the refrigerator for 3 to 4 days. Keep cooked noodles, eggs, and fresh toppings in separate covered containers; noodles are best within 2 days, while cabbage and bean sprouts are most appealing when freshly prepared. Discard toppings that have been sitting out at room temperature for more than 2 hours.

Reheat only the amount of broth and chicken you plan to eat, either in a saucepan over medium heat or in a microwave-safe bowl. Stir occasionally and heat leftovers to 165°F (74°C), checking with a food thermometer. Add fresh noodles and toppings to the bowl after reheating. For longer storage, freeze broth and cooked chicken in a freezer-safe container for up to 3 months for best quality; thaw overnight in the refrigerator, then reheat to 165°F (74°C). Noodles and fresh garnishes are better prepared separately rather than frozen in the soup.

Frequently Asked Questions

Is ayam soup the same as soto ayam?

Ayam means chicken in Indonesian, and soto ayam is a well-known Indonesian chicken soup with many regional and household versions. This recipe follows the familiar pattern of a turmeric-seasoned broth, chicken, noodles, and fresh garnishes. Ingredients and serving styles differ around Indonesia, so this is one practical home version rather than a claim that there is only one standard formula.

Can I make the broth ahead?

Yes. Cook the chicken and broth up to 3 days ahead, cool and refrigerate them promptly, and keep the noodles and garnishes separate. When ready to eat, reheat the broth and chicken to 165°F (74°C), cook or refresh the noodles, and assemble the bowls just before serving. The lime, bean sprouts, and herbs taste freshest when added at the table.

Do I have to use candlenuts?

No. Candlenuts are a traditional ingredient in some Indonesian spice pastes, but they can be difficult to find. Use an equal amount of unsalted macadamias, which add a mild nutty richness, or omit them if needed. Without the nuts, the broth will be a little lighter and the seasoning paste less creamy; the soup will still be flavorful.

What can I use instead of rice vermicelli?

Thin rice noodles are easy to find in many grocery stores, but another rice noodle shape can be substituted. Wheat or egg noodles also work if that is what you have, although they change the flavor and texture. Follow the package timing and keep the noodles separate from the pot until serving to prevent them from soaking up too much broth.

Can I make this soup without a food processor?

Yes. Pound the shallots, garlic, ginger, turmeric, spices, and candlenuts in a mortar and pestle until they form a coarse paste. If you do not have a mortar, chop everything very finely and cook it slowly in the oil until softened and fragrant. Finely chopping takes a little more knife work, but it produces a satisfying broth without special equipment.

Why are the noodles served separately from the soup?

Rice noodles continue to absorb broth as they sit, so storing or simmering them in the soup can make them overly soft and leave less liquid in the pot. Adding noodles to individual bowls just before ladling in the broth keeps their texture more pleasant and makes it easier to store any remaining soup.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).