Mee Soto Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 whole chicken, about 1.2kg (divide into 4)
  • 4 onions
  • 6 cloves of garlic
  • 1 inch ginger
  • 1 inch galangal
  • 8 candlenuts (optional)
  • 3 lemongrass, slightly crushed
  • 5 pandan leaves
  • 4 tbsp Soto or soup mix
  • 1 stick of cinnamon
  • 2 chicken cube (optional)
  • 4L water
  • 1kg of yellow noodles or vermicelli
  • 200g beansprouts
  • ½ cup spring onion
  • ½ cup chopped parsley
  • Fried Shallots
For the chili condiment
  • ¼ cup bird eye chili (Cili padi)
  • 2 cloves of garlic
  • ¾ cup sweet soy sauce (kicap manis)
  • 2 tbsp of lime juice (From limau kasturi)
For the chili condiment
  1. Blend all of the ingredients till fine.
For the soup
  1. Blend onion, garlic, ginger, galangal and candlenuts till a fine paste.
  2. Add some oil in a pot and saute the blended ingredients with lemongrass and cinnamon.
  3. Add in the soto/soup mix and cook this for about 5 minutes.
  4. Add the chicken and continue cooking for another 5 minutes.
  5. Pour in the 4L water and add the pandan leaves and chicken cube.
  6. Season with salt and cook for about 20-30 minutes till the chicken is very tender.
  7. Remove chicken from the soup using a pair of tongs. Tear chicken into strips. Set aside
  8. You can either strain the soup or just use a ladle to remove the lemongrass, pandan leaves and cinnamon.
To serve
  1. In a small pot of boiling water, blanch the yellow noodles/vermicelli till it softens. Strain and place in a bowl.
  2. Blanch the beansprouts for 15 seconds, drain and top it on the noodles.
  3. Top noodles with the soup and chicken strips
  4. Garnish with spring onion, parsley, fried onions, with the chili condiment by the side.
Recipe by Maya Kitchenette at