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Soto Ayam Madura: Madurese Chicken Soup

Soto Ayam Madura: Madurese Chicken Soup

  • Author: Nunuk Sri Rahayu
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Chicken and Poultry
  • Method: Boiling
  • Cuisine: Indonesian
  • Diet: Halal


Soto ayam Madura is a famous Indonesian-style chicken soup from the island of Madura. This hearty soup is liberally garnished with vermicelli, vegetables, and hard-boiled eggs.


  • Main soup ingredients: 1 medium chicken (around 1 kg), cut into 4 parts.
  • 1 lt water
  • 7 cloves garlic, peeled, chopped
  • 3 cm ginger, peeled, chopped
  • 3 cm turmeric, peeled, chopped
  • 4 candlenuts, chopped
  • 0.5 tsp white pepper powder
  • 2 stalks lemongrass, use only the white parts, bruised and knotted
  • 4 kaffir lime leaves
  • Salt to taste
  • Cooking oil for deep frying
  • 1 medium potato, peeled, quartered and thinly sliced 
  • For garnish: 2 hard boiled eggs, peeled, halved or quartered
  • 100 gr bean sprout, blanched for a few seconds in boiling water
  • 50 gr vermicelli noodles, cook following packet directions
  • 1 spring onion, sliced
  • 1 small celery, sliced 
  • Sweet soy sauce, to taste
  • 1 lime, quartered
  • Sambal soto 
  • Perkedel kentang
  • Potato chips


  1. Put the sliced potato in a bowl and cover with enough water to prevent oxidation. Set aside.
  2. Clean the chicken thoroughly, set aside.
  3. Using a food processor, blend into a fine paste: garlic, ginger, turmeric and candlenuts. Set aside.
  4. In a cooking pot, boil the water over high heat. When it’s boiling, lower the heat to medium and add the chicken.

    add the chicken

  5. Meanwhile, heat 2 tbsp of cooking oil in a frying pan and sauté the blended spices for about 4 minutes until fragrant.

    sauté the blended spices

  6. Add the sautéed spices to the pot with the chicken. 
  7. Add the lemongrass, kaffir lime leaves, salt and white pepper powder.

    Add the lemongrass, kaffir lime leaves, salt and white pepper

  8. Cover the pot and simmer the soup over low to medium heat for about 30 minutes.
  9. When it’s done, take out the chicken.
  10. Before serving, fry the chicken and shred. 
  11. For the potato chips, fry the potato slices until golden and crispy (around 3-4 minutes).

    fry the potato slices

  12. Take a bowl, add some vermicelli, bean sprouts, shredded chicken, potato crisps. Sprinkle some celery and spring onion on top.
  13. Add half a hard-boiled egg (and perkedel kentang if available) and then pour the broth and serve. The condiments (sambal, lime and sweet soy sauce) are presented on the table.

    Soto Ayam Madura is done!


  • For a healthier option, I did not deep fry the chicken. It makes it less authentic, but no less delicious.

Keywords: Non-Spicy, Healthy, vermicelli