Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)
Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Indonesian Chicken Noodle Soup (Soto Ayam)


This Indonesian chicken noodle soup has so much flavour packed into the broth - and it doesn’t take that long to make, I promise! I’ve added creamy coconut and better-for-you turmeric, an anti-inflammatory and antioxidant that has many health benefits. This soup is so comforting, it’s just like a hug in a bowl!




10 minutes

1 hour 20 minutes


1 tbsp vegetable oil

1 cup coconut milk

1 tbsp lime juice

200g (7 oz) dried rice vermicelli

coriander (cilantro) leaves, to serve

sambal oelek*, to serve

lime wedges, to serve

sea salt


Chicken stock:

2 tbsp vegetable oil

4 chicken thigh fillets

1 stalk lemongrass, bruised

2 shallots, quartered

3 slices fresh ginger

3 makrut lime leaves


Spice paste:

1 stalk lemongrass, pale part only, finely chopped

6 small red Asian shallots (or 3 brown eschallots), roughly chopped

3 garlic cloves, roughly chopped

4cm (1.5 inch) piece fresh turmeric, peeled and roughly chopped (alternatively, use 1 tsp turmeric powder)

3cm (just over 1 inch) piece ginger, peeled and roughly chopped

3 tsp ground coriander

1 tsp ground cumin

Step 1

To make the chicken stock, heat the vegetable oil in large stock pot over high heat. Season the chicken fillets with salt and sear in the pot for 2-3 minutes each side. Add the remaining stock ingredients and 8 cups of water. Bring to a simmer, then reduce the heat to medium and cook for 45 minutes, skimming the surface every so often.

Step 2

For the spice paste, blend the ingredients in a blender until smooth (add a couple of tablespoons of the chicken stock if the ingredients won’t blend properly).

Step 3

Remove the chicken pieces from the chicken stock and set aside for later. Strain the broth and reserve. Whe

Step 4

To finish the broth, heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Add the spice paste (keep the rest for another time in the freezer) and cook stirring for about a minute or until fragrant. Stir through the coconut milk and simmer for another 2 minutes. Then stir through the chicken broth and simmer for another 2 minutes. Then add the lime juice and season with salt to taste.

Step 5

Soak the vermicelli noodles in hot water for 3-4 minutes or until tender. Drain and divide among serving bowls. Top with shredded chicken. Then ladle over the soup. Top with sambal oelek, coriander leaves and a lime wedge.

Note Icon


– Sambal oelek is chilli paste available in the Asian section of the supermarket or from an Asian grocer.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

Rated 5 out of 5
5 out of 5 stars (based on 1 review)
Very good0%
June 16, 2022
Rated 5 out of 5

My go to comfort food

I’ve made this quite some times now can’t its always great. It’s super easy and full of flavour. Definitely give it a try.

Leave your rating and review