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Soto Ayam:

  • Water 3.0 l
  • Knorr Professional Multipurpose Yellow Spice Mix Paste (6x600g) 180.0 g
  • Lemongrass stalks, crushed 150.0 g
  • Bay leaves 3.0 pc
  • Galangal 60.0 g
  • Ginger, peeled and sliced 30.0 g
  • Lime leaves 5.0 g
  • Coriander powder 5.0 g
  • Chicken Breast fillet 800.0 g
  • Condiments
  • Hard Boiled eggs, sliced into half 5.0 pc
  • Thin rice noodles, cooked 1.0 kg
  • Celery leaves or coriander leaves, optional 150.0 g
  • Spring onions or leeks, finely sliced 100.0 g
  • Fried shallots 200.0 g
  • Lime, sliced into quarters 10.0 pc
  • Sambal

Indonesian chicken soup is made with a flavorsome broth with shredded chicken, rice noodles, turmeric, lemongrass, ginger, chili, kafir lime leaf, and shredded vegetables and it is traditionally served with half a boiled egg and segments of lime on the side.



  1. Soto Ayam:

    • Bring water to a boil.
    • Add the Knorr Professional Multipurpose Yellow Spice Mix PasteKnorr Professional Chicken Stock Powder, lemongrass, bay leaves, galangal, ginger, lime leaves, and coriander powder. Taste and adjust seasoning.
    • Add the chicken breast fillet. Simmer until the chicken is cooked through.
    • When the chicken is cooked, strain from the soup. Let it cool and shred or slice the meat.
    • Divide the noodles into 10 serving bowls.
    • Equally divide the chicken meat on top and add half a slice of the hardboiled egg on top.
    • Ladle 250ml of soup to each bowl. Garnish with celery leaves, spring onions, and fried shallots.
    • Serve with fresh lime slices and sambal on the side.