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Best Soto ayam in London
“Golden turmeric broth with chicken, lontong, and vermicelli—the soup that defines Indonesian comfort.”
What the real thing tastes like
Soto ayam is a traditional Indonesian dish with ingredients such as chicken, lontong, noodles, and rice vermicelli. Soto ayam is also popular in Singapore, Malaysia and Suriname, where it is made with slightly different ingredients and known as saoto. Turmeric is added as one of its main ingredients which makes the yellow chicken broth. It is one of the most popular variants of soto, a traditional soup commonly found in Indonesian cuisine. Besides chicken and vermicelli can also be served with hard-boiled eggs, slices of fried potatoes, and Chinese celery leaves. Fried shallots are usually added as a garnish. Coconut milk (santan) is also used as an additional ingredient. Koya, a powder of mixed prawn crackers with fried garlic, or sambal is a common topping. Krupuk or emping is also a common topping. Lalapan is usually served as a side dish.
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Soto ayam arrives in a golden turmeric-stained broth, a bowl that tastes of home across Indonesia, Singapore, Malaysia, and beyond. Chicken swims alongside soft lontong, rice vermicelli, and hard-boiled egg halves, each spoonful grounded by fried shallots scattered on top and the gentle heat of sambal or krupuk crackling at the finish. It's the most loved member of the soto family—a soup so fundamental it travels and adapts, staying itself.
Order it here when it has
- traditional and widely beloved
- versatile and adaptable across regions
- textural complexity from garnishes
- aromatic turmeric base
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