Soto Ayam

DishChickenSoupComfort Food

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Soto Ayam

DishChickenSoupComfort Food

"Soto" means soup, "Ayam" means chicken. Indonesia's comfort food soup. Light yet fragrant with spices.

'Soto' means soup and 'Ayam' means chicken, making Soto Ayam Indonesia's quintessential chicken soup dish. Much like ramen in Japan, the soup's flavor and ingredients vary regionally, resulting in countless variations. A golden-yellow broth colored by Turmeric is common, offering a deeply savory yet gentle taste infused with herbs and spices. It's the ultimate Indonesian comfort food, soothing hearts and bodies—often sought after when feeling unwell or lacking appetite.

Regional Differences in Soto Ayam

Soto Ayam broadly falls into two types. One is the clear soup 'Soto Bening,' prevalent in Central and East Java, characterized by Turmeric and lemongrass. The other is 'Soto Santan,' found in Jakarta and Bogor, which uses coconut milk for a creamy, opaque broth. Both typically contain shredded chicken, vermicelli noodles, boiled eggs, celery leaves, and fried shallots, and are usually eaten with rice. Comparing different regional Sotos is one of the culinary highlights of traveling in Indonesia.

The Flavor-Enhancing Secret: What is 'Koya'?

A particularly unique topping essential to Soto Ayam from East Java (especially Soto Lamongan) is 'Koya.' This powder is made from ground 'Kerupuk udang' (shrimp crackers) and fried garlic. Sprinkled over the soup just before eating, Koya absorbs moisture, thickening the broth slightly and adding a rich, savory depth along with the fragrant aroma of shrimp and garlic. It's recommended to first taste the soup on its own, then add Koya midway to enjoy the change in flavor. This 'magic powder' adds another layer of complexity to Soto Ayam.

Recommended Way to Eat and Condiments

When eating Soto Ayam, it's customary to start by squeezing a lime wedge into the soup for a refreshing tang. Condiments like Sambal and Kecap Manis are usually available on the table, allowing you to adjust the spiciness and sweetness to your liking. The common way to eat it is 'Nasi Soto' style, where rice is added directly into the soup bowl. Locals also enjoy dipping side dishes like 'Sate Telur Puyuh' (quail egg skewers) or chicken offal skewers into the soup.