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.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 400g fresh egg noodles or thick rice noodles
- 3 tablespoons Spice Island Sambal Bali
- 400ml full-fat coconut milk
- 1.2 liters rich chicken stock (preferably homemade)
- 400g chicken thigh fillets, cut into bite-sized pieces
- 200g raw prawns, peeled and deveined (optional)
- 3 shallots, finely sliced
- 5 cloves garlic, minced
- 3cm piece fresh ginger, grated
- 2 stalks lemongrass, bruised and sliced
- 4 fresh kaffir lime leaves (or zest of 2 limes)
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar or coconut sugar
- 3 tablespoons coconut oil or vegetable oil
- 200g fresh bean sprouts
- 2 heads pak choi or bok choy, quartered
- 1 medium carrot, julienned (optional)
- Fresh coriander leaves
- Fresh Thai basil leaves
- Fresh mint leaves
- Lime wedges for serving
- Fried shallots for garnish
- Extra sambal bali for serving
Instructions
- 1
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.
- 2
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.
- 3
Add minced garlic, grated ginger, and sliced lemongrass. Stir-fry for 1-2 minutes until very aromatic. The mixture should sizzle actively.
- 4
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.
- 5
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.
- 6
Add chicken pieces and simmer for 12-15 minutes until chicken is fully cooked and tender. Skim any foam that rises to the surface.
- 7
If using prawns, add them now and cook for 3-4 minutes until they turn pink and are cooked through.
- 8
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.
- 9
Add pak choi and julienned carrot (if using). Simmer gently for 2-3 minutes until vegetables are just tender but still crisp.
- 10
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.
- 11
Divide cooked noodles among 4 serving bowls. Ladle the hot soup over the noodles, ensuring each bowl gets chicken, vegetables, and aromatic broth.
- 12
Garnish generously with fresh herbs, fried shallots, and serve immediately with lime wedges and extra sambal bali on the side for heat adjustment.