Soto Ayam Kediri - Kediri Chicken Soup

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 1 hour

Total Time: 1 hour 30 mins

Serves: 4


  • 3 tablespoon oil
  • 2 stalks lemongrass (Indonesian: sereh), bruised and knotted
  • 5 kaffir lime leaves (Indonesian: daun jeruk)
  • 1 free range chicken, cut into 4 pieces
  • 6 cups water
  • 1 1/2 tablespoon salt
  • 1 teaspoon ground white pepper
  • 500 ml coconut milk
  • Grind the following into spice paste
  • 10 asian shallots (Indonesian: bawang merah), about 125 gram
  • 8 cloves garlic (Indonesian: bawang putih)
  • 1 inch ginger (Indonesian: jahe)
  • 5 candlenuts (Indonesian: kemiri)
  • 1 teaspoon turmeric powder (Indonesian: bubuk kunyit)
  • 1 teaspoon toasted shrimp paste (Indonesian: terasi bakar)
  • Garnish and accompaniments
  • 4 servings of glass noodle (Indonesian: sohun), cooked according to packet instruction
  • 200 gram potatoes, cut into 1 inch cubes and boiled until tender
  • 4 hard boiled eggs, half each
  • lime wedges
  • thinly sliced Chinese celery (Indonesian: daun seledri)
  • deep fried shallot flakes (Indonesian: bawang goreng)


  1. Heat oil in a soup pot and fry spice paste, lemongrass, and kaffir lime leaves until fragrant, about 4-5 minutes.
  2. Add chicken pieces, mix well, and cook until no longer pink.
  3. Add water, salt, and ground white pepper. Mix well, bring to a boil. Cover the pot, reduce heat, and simmer for 30 minutes, or until the chicken is fully cooked and tender.
  4. Remove the chicken from the broth. Once they are cool enough to handle, tear the meat to small shreds and discard the bones. Set the shredded chicken meat aside.
  5. Add coconut milk to the broth, mix well, and bring to a boil. Turn off heat as soon as it reaches boiling point.
  6. To serve, divide glass noodles, potatoes, hard boiled eggs, and shredded chicken into 4 serving bowls. Garnish each bowl with a slice of lime wedge, some Chinese celery and shallot flakes. Pour the broth into the bowl right before eating.

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