Indonesian Sambal Noodle Soup (Soto Ayam Sambal)
A soul-warming Indonesian noodle soup that combines the authentic heat of sambal bali with rich coconut milk, aromatic spices, and tender chicken. Inspired by traditional soto ayam but elevated with the complex flavors of genuine Indonesian sambal.
Chef Yossie
Traditional Indonesian Recipe
Interactive Cooking Guide
Follow along step-by-step with time estimates and chef's tips for perfect soup
Cook noodles according to package instructions until just tender (they'll cook slightly more in the hot soup). Drain, rinse with cold water, and set aside.
Equipment needed:
Chef's Tip:
Rinse noodles with cold water to stop cooking and prevent sticking. They'll warm up in the hot broth.
Heat coconut oil in a large, heavy-bottomed pot over medium heat. Add sliced shallots and cook for 4-5 minutes, stirring frequently, until golden brown and fragrant.
Equipment needed:
Chef's Tip:
Golden shallots create a sweet aromatic base. Don't rush this step - the caramelization adds depth to the soup.
Add minced garlic, grated ginger, and sliced lemongrass. Stir-fry for 1-2 minutes until very aromatic. The mixture should sizzle actively.
Equipment needed:
Chef's Tip:
The aromatics should sizzle when they hit the oil. If they don't, increase the heat slightly.
Important:
Don't let the garlic burn - it will make the soup bitter.
Add sambal bali and cook for 2-3 minutes, stirring constantly. The sambal should become very fragrant and the oil should turn a rich red color. Don't let it burn.
Equipment needed:
Chef's Tip:
This blooming process is crucial - it releases the essential oils and develops the complex sambal flavors.
Important:
Stir constantly to prevent burning. The sambal can go from perfectly bloomed to burnt very quickly.
Pour in the chicken stock and bring to a boil. Add kaffir lime leaves, fish sauce, and palm sugar. Reduce heat and simmer for 10 minutes to develop flavors.
Equipment needed:
Chef's Tip:
This simmering time allows all the flavors to meld and creates a deeply aromatic broth base.
Add chicken pieces and simmer for 12-15 minutes until chicken is fully cooked and tender. Skim any foam that rises to the surface.
Equipment needed:
Chef's Tip:
Chicken thighs will stay more tender than breast meat during the longer cooking time.
If using prawns, add them now and cook for 3-4 minutes until they turn pink and are cooked through.
Equipment needed:
Chef's Tip:
Prawns cook very quickly - they're done as soon as they turn pink and curl up.
Reduce heat to low and slowly stir in coconut milk. Bring to a very gentle simmer - do not boil vigorously or the coconut milk will curdle.
Equipment needed:
Chef's Tip:
Add coconut milk gradually while stirring to prevent curdling. Keep heat low from this point on.
Important:
If the coconut milk curdles, the soup is still edible but won't look as appetizing.
Add pak choi and julienned carrot (if using). Simmer gently for 2-3 minutes until vegetables are just tender but still crisp.
Equipment needed:
Chef's Tip:
Vegetables should retain some bite for textural contrast with the tender chicken and soft noodles.
Add bean sprouts in the final minute of cooking - they should remain crunchy. Taste and adjust seasoning with more sambal, fish sauce, or palm sugar.
Equipment needed:
Chef's Tip:
Bean sprouts add essential crunch - don't overcook them. Balance the flavors at the end: sambal for heat, fish sauce for saltiness, palm sugar for sweetness.
Divide cooked noodles among 4 serving bowls. Ladle the hot soup over the noodles, ensuring each bowl gets chicken, vegetables, and aromatic broth.
Equipment needed:
Chef's Tip:
Warm the bowls with hot water first if possible - it keeps the soup hot longer.
Garnish generously with fresh herbs, fried shallots, and serve immediately with lime wedges and extra sambal bali on the side for heat adjustment.
Equipment needed:
Chef's Tip:
Let diners customize their bowl with herbs and extra sambal to their taste preferences.
🛒 Perfect Ingredients for This Recipe
👨🍳 More Delicious Sambal Recipes
Sambal Fried Rice
Perfect accompaniment or use leftover soup ingredients in this Indonesian classic
Sambal Chicken Stir-Fry
Another comforting dish using similar ingredients but with different technique
📚 Learn More About Indonesian Cuisine
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Ultimate Guide to Indonesian Sambal
Everything you need to know about Indonesia's most beloved condiment and how to use it in cooking
About This Indonesian Comfort Soup
This sambal noodle soup draws inspiration from Indonesia's beloved soto ayam (chicken soup) tradition, elevated with the complex heat and aromatics of authentic sambal bali. Unlike traditional soto which often uses turmeric and galangal, this version focuses on the pure, intense flavors of sambal combined with coconut richness.
The soup represents the perfect balance of Indonesian cooking principles: building layers of flavor through aromatic bases, incorporating heat that enhances rather than overwhelms, and finishing with coconut milk that adds richness while mellowing the spice. It's comfort food that warms you from the inside out.
Key Ingredients & Their Magic
Aromatic Foundation
- • Lemongrass: Adds citrusy, floral notes that brighten the rich broth
- • Kaffir Lime Leaves: Provide intense lime fragrance that's irreplaceable
- • Fresh Ginger: Warming spice that aids digestion and adds depth
- • Shallots: Sweet, mild onion flavor that forms the aromatic base
Flavor Balance
- • Sambal Bali: Complex heat with aromatic spices that don't overpower
- • Coconut Milk: Rich, creamy texture that balances the heat perfectly
- • Fish Sauce: Umami depth and saltiness that enhances all other flavors
- • Palm Sugar: Subtle sweetness that rounds out the flavor profile
Chef Yossie's Professional Techniques
Building the Aromatic Base: The foundation of great Indonesian soup lies in properly cooking the aromatics. Start with shallots cooked until golden - this caramelization creates natural sweetness that balances the heat. Add garlic and ginger only when the shallots are ready, as they cook much faster.
Blooming the Sambal: This crucial step releases the essential oils from the chilies and spices. The sambal should sizzle actively and become very fragrant. The oil will turn a beautiful red color - this is your visual cue that the flavors are properly developed.
Coconut Milk Mastery: Temperature control is everything. Add coconut milk to slightly cooled soup and bring to only a gentle simmer. High heat breaks down the proteins and causes the distinctive curdled appearance that ruins the soup's visual appeal.
Choosing Your Noodles
Fresh Egg Noodles
The gold standard for this soup. Fresh egg noodles provide the best texture and flavor absorption. They hold up beautifully in the hot broth and have that satisfying chew that makes each slurp memorable.
Flat Rice Noodles
Excellent gluten-free option with a silky texture. Use pad thai-width noodles for the best results. They absorb the aromatic broth beautifully and provide a different but equally satisfying experience.
Fresh Ramen Noodles
High-quality fresh ramen noodles (not instant) work wonderfully. Their alkaline content gives them a distinctive chew and helps them hold up in the soup without becoming mushy.