Go Back

Soto Ayam


  • 1 kg chicken breasts no skin, no bones, trim fats
  • water as much as wanted for the soup
  • 8 garlic
  • 1/4 tsp ground white pepper
  • 1 1/2 tsp celery salt
  • 1/4-1/2 tsp lemongrass powder
  • 1 1/2 tsp turmeric powder
  • 1 cm or a little more ginger root
  • Hungarian Vegeta (or other seasoning to substitute such as Indonesian
  • Royco) and MSG omit if you don't like it, and salt to taste
  • 2 lemongrass get the white part only
  • 1 onion springs green onion, roughly slice
  • 1 tsp coriander
  • 1/2 tsp scallion powder
  • 2 bay leaves

For Serving

  • Slice 3 hard boiled eggs
  • Slice 2 tomatoes
  • Thinly slice 1-2 green onions/onion springs
  • Wash and drain beansprouts
  • Slice lime wedges
  • Simmer and drain rice vermicelli
  • Slice the cooked chicken breast or you can leave it whole.


  • Put plenty water in a cooking pot and place cleaned chicken breasts; add in bay leaves and about 1 tbsp Hungarian Vegeta seasoning, bring to boil (until chicken is cooked).
  • Meanwhile, using your food processor or a blender, make a paste of garlic, ground white pepper, celery salt, lemongrass powder, coriander, turmeric powder, and ginger; before processing, add in about 1/2-1 tbsp vegetable oil to make it easier.
  • Heat a little vegetable oil, saute paste; at this stage, the chicken should be cooked already; add in the sauted paste into the pot; stir well; add in chopped onion springs
  • Adjust taste by adding more Hungarian Vegeta seasoning, salt, and also MSG.
  • Boil further for 15 minutes to let the paste blended well.
  • Ensemble all to a serving bowl, and pour soup; serve along Indonesian sambal especial for Soto Ayam.