Soto Ayam is a fragrant and comforting Indonesian chicken soup, cherished across the archipelago for its vibrant yellow broth, tender shredded chicken, and a medley of fresh garnishes. As a dish steeped in history and regional variation, Soto Ayam is more than just soup—it’s a flavorful cultural icon, enjoyed everywhere from bustling street food stalls to family dining tables.

At its heart, Soto Ayam is a turmeric-based chicken soup, often served with vermicelli noodles or rice, and accompanied by hard-boiled eggs, fried shallots, celery, lime wedges, and crispy crackers (kerupuk). The broth is made by simmering chicken with aromatic spices such as turmeric, lemongrass, galangal, kaffir lime leaves, and garlic, resulting in a bright yellow color and rich, layered flavor.

This dish is both hearty and refreshing—warming and nourishing on a cold day, yet light enough for a tropical climate. Its complexity and depth come from a delicate balance of spices, making it one of Indonesia’s most iconic and soul-satisfying comfort foods.