Soto is Indonesia’s great soup family, with nearly every region claiming a version, from the coconut-rich sotos of Sumatra to the peanut-laced sotos of Java. This Javanese chicken soto — a turmeric-golden broth with shredded chicken and rice noodles — is the one most Indonesians picture when they hear the word. It is the soup grandmother makes when someone needs looking after, and the one that appears at every family table without being asked.
A golden broth that chases away any chill
The broth is light but deeply aromatic, perfumed with lemongrass, lime leaves, and fresh turmeric, with a gentle warmth that settles in the chest. Each bowl gets a crowd of toppings — boiled egg, crisp bean sprouts, fried shallots — and a squeeze of lime that wakes everything up. Serve it with sambal on the side so everyone can dial the heat to their liking. A bowl of soto ayam fixes most things, and the leftovers are even better the next day.
Craving more? Explore all Indonesian Kitchen recipes.
Want the full story on the sauces behind this dish? See our Beginner’s Guide to Asian Sauces & Seasonings.
Join the conversation
Only members can comment — it takes a few seconds to create a free account.
Log in Create an account