Soto Ayam/Malaysian Chicken Noodle Soup

The best food for rainy, chilly weather is undoubtedly comfort food. For me, comfort food means a hearty bowl of noodle soup - a wholesome, satisfying meal. Over time, I’ve made various types of chicken noodle soup, but this time I chose to prepare Soto Ayam, a Malay Malaysian Chicken Noodle Soup (VEGETABLE STEW/MASAK LODEH PUTIH). 

Of course, there’s also the Indonesian version of Soto Ayam, and whether it’s the Malay or Indonesian take, you’re not limited to just noodles. You can swap mee hoon, yellow noodles, or kuey teow for nasi impit (pressed rice), which is cooked, pressed overnight, and cut into cubes. Another option is ketupat - a diamond-shaped rice cake made by wrapping rice in woven palm leaves and boiling it until firm.

 

Ultimately, it’s all about personal preference. My version uses mee hoon. Soto Ayam is a fragrant chicken soup infused with herbs and spices, featuring tender chicken pieces and garnished with Chinese celery, spring onions, and crispy fried shallots. You can include some leafy green veggies or bean sprouts, as they're common choices. I didn’t have either, so?

 

The highlight, though, is the spicy chili dip or sambal that packs a punch (SAMBAL UDANG/PRAWN SAMBAL).

 

It’s a dish that tastes fantastic, celebrates Malaysian Malay heritage, and is perfect as a family meal or for entertaining a small group of friends. Ready to cook? Let’s go.

 

Ingredients (Adjust quantities based on servings)

For the Soup/Broth

½ kg chicken bones

1 stalk lemongrass (bruised)

1 piece galangal (bruised)

½ inch ginger (bruised)

1 cinnamon stick
1 star anise
12 cups water
(Add all ingredients to a pot and simmer on very low heat.)

Other Ingredients (as needed)

Large chicken pieces

Blanched mee hoon

Salt and pepper

 

Garnishes

Sliced soup leaves (Chinese celery)

Sliced spring onions

Crispy fried shallots

For the Spicy Dip
2 red chilies (sliced)
¼ tsp belacan (shrimp paste powder)
Sweet soy sauce
Calamansi lime juice (to taste)
Pinch of salt
(Mix all ingredients together).

You can also choose from two other types of spicy dips featured in the attached videos.

Method

Once the soup ingredients have simmered to extract the broth, strain and discard the solids.

Pour the broth back into the pot and keep it simmering over very low heat.

Add the chicken pieces to the broth.

Season with salt and pepper.
Simmer until the chicken is tender.
Remove the chicken, let it cool, debone if necessary, and slice into pieces.

 

To Serve

Place blanched mee hoon and chicken pieces in a bowl.

Ladle the hot soup over the noodles and chicken.

Garnish with soup leaves, spring onions, and crispy fried shallots.

(Ms. Nava, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. With over 22 years of experience as a former lecturer, including with Curtin University’s Degree Twinning Program, she also holds culinary credentials. Through her Zen cuisine, she promotes mindful eating that nourishes the breath, body, mind, and soul).