How to Make Chicken Soto Soup (Traditional & Healthy Version)

Name: How to Make Chicken Soto Soup (Traditional & Healthy Version)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: malaysia
Ingredients: 150g Boneless skinless chicken breast (Ayam); 1 litre Water; 1 stalk Lemongrass stalk (Serai, bruised); 1 leaf Pandan leaf (Daun pandan, knotted); 2 cloves Garlic cloves (Cili bawang putih, sliced); 2 Shallots (Bawang merah, sliced); 1 inch Ginger (Halia, sliced); 1/2 tsp Turmeric powder (Serbuk kunyit); 1/4 tsp White pepper (Lada putih); 30g Glass noodles (Suhun, soaked); 1 cup Bean sprouts (Taugeh, rinsed); 1 stalk Spring onion (Daun bawang, sliced); 2 tbsp Coriander leaves (Daun ketumbar, chopped); 1/2 Lime (Limau nipis, cut into wedges); 2 tbsp Fried shallots (Bawang goreng); 1/2 tsp Salt (Garam); 1 tsp Cooking oil (Minyak masak)

Chicken Soto Soup, known locally as Soto Ayam, is a beloved Malaysian dish with roots in the multicultural cuisine of Malaysia's Malay and Javanese communities. This aromatic soup features a clear, flavorful broth infused with spices like serai (lemongrass), daun pandan (pandan leaves), and kunyit (turmeric), balanced with tender shredded chicken and a medley of fresh herbs. Traditionally enjoyed as a hearty lunch, Chicken Soto Soup is especially popular during communal gatherings and festive occasions, reflecting Malaysia's rich cultural tapestry. What sets Chicken Soto Soup apart is its harmonious blend of local ingredients such as bawang goreng (fried shallots), suhun (glass noodles), and taugeh (bean sprouts), all contributing to a nourishing and satisfying meal. The taste is light yet deeply savory, with hints of spice and citrus from the infused broth. This healthy adaptation reduces oil and sodium, making it a guilt-free choice that celebrates the authentic flavors of Malaysian cuisine. Whether served during family gatherings or as a comforting weekday lunch, Chicken Soto Soup embodies the warmth and hospitality of Malaysian home-cooking.

35 min jumlah2 hidanganMudah250 kcal / 100g

Bahan

Arahan langkah demi langkah

10 min

Langkah 1 · In a pot

In a pot, bring water to a boil. Add chicken breast and simmer for 10 minutes until cooked through. Remove chicken, shred, and set aside.

Langkah 2 · In a separate pan

In a separate pan, heat oil. Sauté garlic, shallots, and ginger until fragrant. Add turmeric powder and white pepper.

5 min

Langkah 3 · Add the sautéed mixture

Add the sautéed mixture, lemongrass, and pandan leaf to the chicken broth. Simmer for 5 minutes to infuse flavors.

Langkah 4 · Season broth with salt

Season broth with salt. Adjust to taste. Remove lemongrass and pandan leaf.

Langkah 5 · Soak glass noodles in hot water until soft

Soak glass noodles in hot water until soft, then drain. Blanch bean sprouts in boiling water for 30 seconds and drain.

Langkah 6 · Assemble bowls: Divide noodles and bean sprouts

Assemble bowls: Divide noodles and bean sprouts. Top with shredded chicken. Ladle hot broth over.

Langkah 7 · Garnish with spring onion

Garnish with spring onion, coriander, fried shallots, and a squeeze of lime.

Mengapa resipi ini sihat

This dish is a healthy choice because it focuses on lean protein, minimal oil, and incorporates plenty of fresh Malaysian herbs and vegetables. The use of natural aromatics like lemongrass, pandan, and turmeric boosts flavor without extra calories. By preparing the broth from scratch and controlling sodium, Chicken Soto Soup offers a wholesome and satisfying meal perfect for calorie-conscious eaters.

Nota tentang tradisi

Chicken Soto Soup is especially cherished in southern Peninsular Malaysia, particularly in Johor, where it is commonly enjoyed at homes and hawker stalls. Traditionally served during family gatherings, festive occasions, and even Ramadan, this dish highlights the integration of Javanese heritage into Malaysian cuisine. Its use of local spices and fresh ingredients reflects the Malaysian emphasis on wholesome, home-cooked meals.

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