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Soto Ayam Recipe – Spicy Chicken with Noodles recipe

Soto Ayam - Spicy Chicken with Noodles recipe

Soto Ayam Recipe – Spicy Chicken with Noodles recipe

As the ancestors of many Malay Singaporeans originally came from Java, it’s not surprising that this Javanese noodle soup is found at most Singapore food centres. It’s ideal as a light luncheon dish or even as a starter.

Ingredients :

  • 1 large fresh chicken (about 11/2 kg/3 lbs)
  • 8 cups (2 litres) water
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 50 g (2 oz) dried glass noodles, soaked in hot water to soften, then drained
  • 6 slices of Lontong (page 31), cubed, or 2 cups (400 g) cold cooked rice (optional)
  • 6 quail eggs, peeled and halved, or 5 hard-boiled eggs, peeled and quartered
  • 11/2 cups (125 g) bean sprouts, rinsed
  • 5 tablespoons coarsely chopped Chinese celery or parsley leaves
  • Crispy Fried Shallots, to garnish
  • Sambal Belachan, to serve
  • 3 small limes (limau kasturi) or regular, halved, to serve

Spice Paste

  • 8 candlenuts, roughly chopped
  • 6 cm (21/2 in) fresh turmeric root, peeled and sliced, or 2 teaspoons ground turmeric
  • 5 cm (2 in) fresh ginger, peeled and sliced
  • 24 shallots, peeled
  • 10 cloves garlic, peeled
  • 3 tablespoons oil
  • 3 stalks lemongrass, thick bottom third only, outer layers removed, inner part bruised
  • 5 cm (2 in) fresh galangal root, peeled and sliced
  • 8 kaffir lime leaves
  • 2 tablespoons ground coriander

Method :

  1. Prepare the Lontong, Crispy Fried Shallots and Sambal Belachan.
  2. Place the chicken and water in a pot and simmer over low heat for 30 minutes.
  3. While the chicken is simmering, make the Spice Paste. Grind the candlenuts, turmeric, ginger, shallots and garlic in a blender until fine, adding a little oil if necessary to keep the blades turning. Heat the oil in a wok and stir-fry the ground paste with the remaining Spice Paste ingredients for 4 to 5 minutes until fragrant.
  4. Add the cooked Spice Paste to the pot with the chicken and continue to simmer for another 20 minutes until the chicken is cooked. Season with salt and pepper, and remove from the heat Remove the chicken from the stock, and set aside to cool. When cool enough to handle, debone the chicken and shred the meat into long strips. Strain the stock well, and return it to the pot to keep warm.
  5. Portion the noodles, Lontong or cooked rice, chicken strips, hard-boiled eggs, bean sprouts and celery leaves into 6 serving bowls. Fill each bowl with the warm stock and garnish with the Crispy Fried Shallots. Serve hot with a bowl of Sambal Belachan and lime halves on the side.

Serves 6
Preparation time 30 mins
Cooking time : 1 hour


Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi


See also Singapore Cooking “Prawn Noodle Soup – Hae Mee Recipe”