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Indonesian Chicken Soup (Soto Ayam) Recipe

Indonesian Chicken Soup (Soto Ayam)


  • 8 ounces chicken breasts, cooked and sliced thinly
  • 8 ounces rice noodles
  • 15 white mushrooms, sliced
  • 8 cloud ear mushrooms, dried
  • 1/2 cup bean sprouts
  • 1/2 cup bamboo shoots, sliced
  • 2 small carrots
  • 1 1/2 red peppers
  • 6 cups water
  • 1 1/2 chicken stock cubes (Knorr)
  • 1/3 cup dark soy sauce
  • 1 1/2 teaspoons pepper
  • 4 1/2 teaspoons curry powder
  • 1/3 cup rice wine
  • 4 1/2 teaspoons rice vinegar
  • 3 tablespoons sesame oil
  • 4 1/2 teaspoons sambal oelek
  • 1/4 cup worcestershire sauce
  • salt, to taste


Rehydrate the mushrooms by soaking them in water for 30 minutes, then slice.
Slice the carrot and red pepper. Break or cut the noodles into approximately 2 inch long pieces.

Bring the water to the boil in a large pan, add stock cube and all other ingredients, apart from the noodles and spices.
As soon as it comes back to a boil, add the noodles and spices and simmer for approximately six minutes.

Note: The cloud ear mushrooms are also called wood ear mushroom and are quite common in Chinese cooking. If you can’t find them dried in your supermarket or Asian market, you can just use more button mushrooms.

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