Soto Ayam is a bright, yellow chicken noodle soup from Indonesia. A great way to to use up leftover ingredients such as veggies, herbs, eggs and meat. Customize to your taste with soy sauce, chili sauce, citrus and vinegars.
The temperatures have dipped so I am deep into my annual tradition of exploring more soups. I especially like to learn about traditional soups from around the World but sometimes I like to make my own too, especially if I need to clean out the fridge.
Soto Ayam is basically a chicken noodle soup that is different than the American version mainly due to it’s yellow color and the layers of flavor. American Chicken Noodle Soup is a classic, basic soup that is great anytime but especially if you are not feeling well. The salty broth with hydrate you and the balanced but delicate flavors are gentle on sour tummies.
Soto Ayam is amped up with spices, fresh herbs and bold garnishes. Still great if you have a cold but maybe not so much if your tummy hurts.
This soup is really easy to make. As with any noodle soup, cook & store the noodles separately. Noodles, rice and pasta will continue to absorb liquid so if you have leftovers, you will definitely want to keep the soup and starch separate.
How to make this soup
SERVING THIS SOUP
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If you like noodles dishes, Chicken Lo Mein is an easy weeknight recipe that will also use up leftover veggies from the fridge.