Soto Ayam is one of those soups that feels like a complete meal in a bowl. Chicken, egg, potatoes, vegetables, rice, a little sambal and plenty of crispy onions. This is my quick version, using ready-made Soto Ayam boemboe rather than making the spice paste from scratch.
Growing up, I had a friend Estee, who’s parents owned Borobudur, one of the best Indonesian restaurants in The Hague, my birth town. They lived above the restaurant where I stayed over quite regularly. I can still feel the magic that house had for me. I was so taken by some beautiful Indonesian furniture. Hand-carved closets, tables , folding screen and I vividly remember this little makeup mirror cupboard with drawers to put jewelry and makeup. I absolutely loved that thing. I remember fantasizing about when I would have a house of my own that I wanted romantic furniture like that in my house. Makes me realize that is still the case. Gonna keep my eyes open for some treasures like that.
For now, making this soup will do. A real recommended dish for bigger groups, kids and adults, practically everybody likes this soup.
Nourishment
Fiber: low-medium
Veggie level: low-medium
Keeps you full: yes
Energy: steady & satisfying
Mood: cosy, spicy & a little exotic
BLF balance ⓘ How balanced the recipe is across protein, plants, fibre, quality fats and variety.
7 / 10
BLF Flavour
8.5 / 10
BLF Easy
7.5 / 10
MAKE IT MORE BALANCED
Use brown rice or another whole-grain rice blend instead of white rice. (+0.5)
Add a small handful of extra bean sprouts and sliced leek to each bowl just before serving. (+0.5)
Finish each bowl with a small drizzle of toasted sesame oil or a spoonful of peanut oil. (+0.5)
Squeeze a little bit of lime or lemon in the bowl of soup. (Flavour boost)
Details
4 servings
20 minutes
60 minutes
~35gr per serving
Print
Ingredients
1 whole chicken or about 1–1.2 kg chicken legs, bone-in
2 litres water
1 / 1.5 chicken stock cubes
1 packet/jar soto ayam boemboe (amount depending on brand, probably around 90–100 g)
Sambal Oelek (spicy sauce)
4 big potatoes
4-6 eggs
50 g celery leaves
2 leeks
50 gr beansprouts
White rice
Crispy fried onions
Salt & pepper
Directions
- Bring to boil about 2 liters of water in a big pan.
- Season the chicken with salt and pepper, add it to the pot and reduce to a gentle simmer. Cook for about 45–60 minutes, until the chicken is completely cooked through and tender.
- Meanwhile, hard-boil the eggs. Boil the potatoes separately until just half cooked, then drain.
- Slice the leek and chop the celery greens. Cut the potatoes into chunks and peel and slice the eggs.
- Remove the chicken from the broth. Discard the skin and bones and shred the meat.
- Add the stock cubes and soto boemboe to the broth. Stir well and add sambal oelek to taste.
- Return the shredded chicken to the soup, then add the leek, celery and potatoes. Simmer for another 5–10 minutes, until the potatoes are tender but not falling apart.
- Divide between large bowls and add the sliced egg and bean sprouts. Top generously with crispy fried onions and serve with white rice.
