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Soto Ayam Madura (Madura Chicken Noodle Soup)

Posting Date: 12/12/18

Soto Ayam Madura (Madura Chicken Noodle Soup)

Soto Ayam Madura (Madura Chicken Noodle Soup) originated in Madura, an island off the northeastern coast of Java island. Soto in Indonesia is like soup but it is normally considered as main dish because it is served with rice on the side or it has noodles in the soup. There are many sotos in Indonesia. One of them is Soto Ayam (Indonesian Yellow Chicken Soup). Some regions have their own soto, such as Soto Banjar from Banjar, South Kalimantan, Soto Padang from Padang, and Soto Ayam Ambengan from Surabaya. Some sotos use coconut milk in the broth and some don't. Soto Ayam Madura doesn't use coconut milk.

Traditionally, the chicken is fried after it is almost fully cooked by boiling it in the water. However, I prefer not to fry it for health reasons. If you prefer frying it, boil the chicken in the water first until it is almost fully cooked. After that, you can fry it until it is fully cooked. The water used to boil the chicken is used as the broth for the soup, so don't throw it away.

The recipe serves 3 people.


  • 1 boneless and skinless chicken breast
  • 1500 ml water
  • For spice paste: 6 cloves of garlic, halved
  • For spice paste: 1/2" fresh ginger, peeled and sliced
  • For spice paste: 1 teaspoon turmeric powder
  • For spice paste: 3 candlenuts, halved. If you cannot find it in the Asian stores, you could substitute with Macadamia nuts or skip it.
  • 2 tablespoons vegetable oil
  • 1 lemongrass, white part smashed with the back of the knife and green part discarded. You can find it in Asian stores. Some regular grocery stores now have it in the stores, too.
  • 3 kaffir lime leaves. If you cannot find it in the Asian stores, you could substitute with 1/2 teaspoon of lime zest. In Asian stores, kaffir lime leaves are sold frozen in the freezer.
  • 2 teaspoons salt or to taste
  • 2 teaspoons sugar or to taste
  • pinch of black pepper or to taste
  • 2 green onions, sliced
  • 3 bundles of glass noodles, cooked according to the package directions. Glass noodles are sold in a package of several bundles. One bundle is for 1 serving.
  • 3 hard boiled eggs, cut in half
  • 1 cup of bean sprouts, blanched
  • Optional: fried onions
  • Optional: sweet soy sauce
  • lime wedges from 1 lime
  • Optional: sambal oelek or your preferred chili paste


  1. Place chicken breast and water into a pot. Heat the pot on a stove over high heat. Cook the chicken until it is fully cooked. Do not throw away the liquid. The broth will be used for the soup broth. Once the chicken is fully cooked, remove the chicken and set it aside to cool down. Skim the fat on top of the liquid so that you will have clear broth. Set the broth aside.
  2. Once the chicken has cooled down, shred the chicken.
  3. Process garlic, ginger, turmeric powder, and candlenuts in a food processor until they become smooth paste.
  4. Heat up 2 tablespoons vegetable oil on a pot over medium high heat. Add spice paste, lemongrass, and kaffir lime leaves into the pot. Saute until fragrant. Add the broth into the pot. Cook until it is boiling. Once it is boiling, add black pepper, salt, and sugar. Stir to combine. Taste it and add more seasoning if needed. Add sliced green onion. Remove from the heat. Discard lemongrass and kaffir lime leaves.
  5. To serve it, divide cooked glass noodles and bean sprouts into 3 bowls. Spoon the broth over the noodles. Top it with hard boiled egg (2 slices of hard boiled egg/bowl) and fried onions. If you prefer, you can drizzle sweet soy sauce on the top. Serve with lime wedges and sambal oelek on the side.

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