Soto ayam

Preparation info

  • Serves


    • Difficulty


Appears in



By Terry Durack

Published 2002

  • About

A full-bodied, aromatic dish that’s halfway between a curry and a soup, this is a popular lunch and family dinner in both Indonesia and Malaysia. The addition of noodles makes it a great party dish. If your prefer more of a chew, you could use bean thread vermicelli instead of rice vermicelli.


  • 1 chicken, about 1.2 kg (2 lb)
  • 1 tsp salt
  • 1 tsp black p


Put chicken in a pot with a snug-fitting lid and add just enough water, about 2 litres (3 ½ pts) to cover. Add salt and peppercorns and bring to the boil. Skim off any froth that rises to the surface, reduce heat, and simmer, partly covered, until the chicken is cooked, about 45 minutes. Allow chicken and stock to cool, then shred meat and set aside. Reserve stock.

Using a mortar and pe