Enjoy this traditional Indonesian recipe from the team at the Anantara Seminyak Resort and Spa.


  • Soto Ayam Spice Paste

  • 60g Shallot

  • 80g Garlic

  • 40g Tumeric

  • 40g Candlenut

  • 10g Ginger

  • 30g Lemongrass

  • 10g Bay leaf

  • 20g Chili

  • Soup

  • 250g Chicken leg

  • 750 mL Chicken Stock

  • 60g Soto Ayam spice paste

  • 50g Cabbage

  • 20g tomato

  • 40g sliced noodles

  • 5g Crispy shallots

  • 5g celery

  • 10g prawn crackers

  • 1 hard boiled egg

  • 2 kaffir lime leaf


  • 1.

    To prepare the Soto Ayam spice paste, heat oil in a medium-sized pot, add all ingredients, then cook on medium heat for 20-30 minutes or until all ingredients are cooked through.

  • 2.

    To braise the chicken, add the chicken leg, stock and spice paste to a medium-sized pot and gently simmer for about 45 minutes or until meat is tender. Remove the chicken leg and strain the braising liquid.

  • 3.

    Shred the meat from the chicken leg and set aside. Bring the braising liquid to a simmer and add the shredded chicken, cabbage, tomato, kaffir lime and simmer.

  • 4.

    Transfer the soto ayam to two soup bowls and divide equally. Garnish with crispy shallots, boiled egg, prawn crackers and serve.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 875kj
  • Fat Total 45g
  • Saturated Fat 11g
  • Protein 44g
  • Carbohydrate 77g
  • Sugar 13g
  • Sodium 742mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Find out more about Anantara resorts and their Spice Spoons cooking schools worldwide, at

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