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Soto Medan | Indonesian Chicken Soup

Serves: 4


4 tablespoon cooking oil

4 chicken thighs

6 limes zest 

6 bay leaves 

1 cinnamon stick 

3 cardamom 

2 cloves

½ star anise

4 cups water

1 cup coconut milk

1 tablespoon salt

½ tablespoon sugar


Grind the following into paste

6 shallots

6 cloves garlic

3 almonds

25 gram fresh ginger 

10 gram fresh turmeric 

½ tablespoon coriander powder 

1 teaspoon ground pepper 

¼ teaspoon ground nutmeg 


Combine the following ingredients to make the chili sauce

40 gram ground red chilies

juice of 1 lime 

3 tablespoon sweet soy sauce 

½ tablespoon sugar

¼ teaspoon salt


100 grams boiled cellophane noodles, drained

½ cup bean sprouts 

fried shallots 

4 limes zested



Heat cooking oil in a soup pot and fry the spice paste for 3 minutes.

Add chicken thigh, lime leaves, bay leaves, cinnamon, cardamom, cloves, anise, water, and half cup coconut milk into the pot. Bring to a boil. Reduce heat and simmer for 30 minutes until chicken is tender and fully cooked.

Remove the chicken, shred and set aside.

Strain the soup and return the strained soup to the pot. Add the rest of the coconut milk (another half cup) and bring to a boil.

Add the soaked cellophane noodles and bean sprouts, cook for 1-2 minutes. Turn off the heat.

Divide the Soto into 4 bowls, top each bowl with shredded chicken, garnish with fried shallots, serve with steamed white rice, and lime wedge, along with the chili sauce.