Soto Ayam Ambengan - Ambengan Chicken Soup

5.0 from 4 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 1 hour 30 mins

Total Time: 2 hours

Serves: 6


  • 1 free range chicken (Indonesian: ayam kampung), cut into 4
  • 2 1/2 liter water
  • 5 lemongrass (Indonesian: sereh), bruised and knotted
  • 10 kaffir lime leaves (Indonesian: daun jeruk)
  • 2 tablespoon oil
  • 2 tablespoon salt, or to taste
  • 1 tablespoon sugar, or to taste
  • Grind the following into spice paste
  • 15 shallots (Indonesian: bawang merah)
  • 8 cloves garlic (Indonesian: bawang putih)
  • 6 candlenuts (Indonesian: kemiri)
  • 2 inch turmeric (Indonesian: kunyit)
  • 1 inch ginger (Indonesian: jahe)
  • Koya (shrimp crackers powder), grind the following together
  • 20 gram shrimp crackers (Indonesian: kerupuk udang)
  • 1 tablespoon fried garlic
  • 1/4 teaspoon salt
  • Garnish and accompaniments
  • 100 gram glass noodle (Indonesian: sohun)
  • 100 gram cabbage (Indonesian: kol)
  • 6 hard boiled eggs (Indonesian: telur rebus)
  • 2 scallions (Indonesian: daun bawang), thinly sliced
  • 1 bunch Chinese celery (Indonesian: daun seledri), thinly sliced
  • lime wedges
  • boiled chili sauce (Indonesian: sambal rebus) *


  • Soto
    1. Boil together chicken, water, lemongrass, and kaffir lime leaves.
    2. Meanwhile, heat the oil in a frying pan, and sauté spice paste until fragrant. Transfer the cooked spices into the chicken soup.
    3. Season the soup with salt and sugar, and keep cooking until the chicken is thoroughly cooked.
    4. Turn off the heat, remove the chicken from the soup, remove the bones and tear the meat into small shreds with your hands. Set the chicken meat aside.
  • Garnish and accompaniments
    1. Soak the glass noodle in cold water until soften, then blanch in boiling water until fully transparent. Refresh under cold water, drain, and set aside.
    2. Thinly slice the cabbage to make cabbage shreds, then blanch in boiling water.
  • To serve
    1. Arrange boiled glass noodle, cabbage, chicken meat, and egg in a serving bowl. Top with some soup and some koya. Garnish with sliced scallion and Chinese celery. Serve with boiled chili sauce and lime wedges.


  • (*) Sambal rebus (boiled chili sauce) recipe:

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