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Soto Padang ( soup noodles anda chicken from padang Indonesia)

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500 grams of beef (mix with the bones so that the broth is more flavorful). Beansprout
2 liters of water Ginger
cooking ground pepper

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Soto Padang ( soup noodles anda chicken from padang Indonesia)

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Soto Padang is a traditional Indonesian soup originating from the Padang region of West Sumatra. It’s known for its rich and aromatic broth, tender chicken or beef, and a variety of flavorful toppings. Here’s how to make Soto Padang:


For the Soup:

  • Chicken or Beef: You can use bone-in chicken pieces or beef cuts like brisket or shank.
  • Water: For boiling the chicken or beef.
  • Lemongrass: Bruised lemongrass stalks for aroma.
  • Kaffir Lime Leaves: Fresh or dried kaffir lime leaves for a citrusy aroma.
  • Galangal: Sliced galangal for added depth of flavor.
  • Bay Leaves: Bay leaves provide a subtle earthy flavor.
  • Salt and Pepper: For seasoning.

For the Spice Paste (Bumbu):

  • Shallots: Peeled and sliced shallots.
  • Garlic: Peeled and minced garlic.
  • Candlenuts: Candlenuts are often used for thickening. You can substitute macadamia nuts or cashews if needed.
  • Turmeric: Fresh turmeric root, sliced, or ground turmeric.
  • Ginger: Fresh ginger, sliced.
  • Candlenut: Adds nutty flavor.
  • Coriander Seeds: Ground coriander seeds.

For Serving:

  • Rice Noodles: Thin rice noodles, cooked according to the package instructions.
  • Bean Sprouts: Fresh bean sprouts.
  • Fried Shallots: For garnish.
  • Lime Wedges: Lime wedges for a citrusy kick.
  • Sambal: Chili paste or sambal, optional, for extra spice.


Here’s how to make Soto Padang:

For the Soup:

  1. In a large pot, add the chicken or beef, lemongrass, kaffir lime leaves, galangal, bay leaves, salt, and pepper. Cover with water.
  2. Bring the pot to a boil, then reduce the heat to a simmer. Skim off any impurities that rise to the surface.
  3. Let the chicken or beef simmer until it’s tender and fully cooked. The cooking time will vary depending on the meat you use. Chicken may take around 30-45 minutes, while beef might take longer.
  4. Remove the cooked meat from the broth and shred it. Set aside.

For the Spice Paste (Bumbu):

  1. In a food processor or mortar and pestle, grind together the shallots, garlic, candlenuts, turmeric, ginger, candlenut, and ground coriander seeds until it forms a smooth paste.
  2. Heat a bit of oil in a pan and sauté the spice paste until fragrant and the oil separates from the paste.

Assembling Soto Padang:

  1. Place a serving of cooked rice noodles in a bowl.
  2. Add the shredded chicken or beef on top of the noodles.
  3. Ladle the hot broth over the noodles and meat.
  4. Add a handful of fresh bean sprouts to the bowl.
  5. Sprinkle with fried shallots for garnish.
  6. Serve Soto Padang hot with lime wedges and sambal on the side, if desired.

Soto Padang is a hearty and flavorful Indonesian soup that’s perfect for a comforting meal. The rich and aromatic broth combined with the tender chicken or beef, rice noodles, and a variety of toppings create a delightful and satisfying dish



Plunge Material:

- 2 lemongrass stalks crushed.
- 3 bay leaves.
- 4 lime leaves.
- 5 cardamoms.
- 8 flower petals.
- 5 cloves.
- 4 cm cinnamon.
- 2 spring onions sliced.


Ground spices :

- 10 cloves of garlic.
- 6 red onions.
- 3 segments of galangal.
- 2 segments of ginger.
- 1 segment of turmeric.
- 1 tsp nutmeg powder.
- 1 tbsp coriander powder.
- 2 tsp ground pepper.
- salt.


Complementary seasonings:

- vermicelli flush with hot water, soak briefly, remove and drain.
- potato cakes.
- red crackers.
- chilli sauce.
- finely chopped celery.
- fried onions.
- soy sauce.
- vinegar.


How to cook :

Boil the meat until the froth comes out, the fruit foam floats, add all the ingredients, continue to boil until the meat is tender, add the green onions, wait for it to wilt, turn off the stove, remove the meat, and wait for it to cool.


Heat the cooking oil, stir-fry the ground spices until fragrant, mix the sauteed spices into the beef stew, cook for a while until the spices and broth come together. Taste correction.


Thinly slice the boiled meat, then fry until crisp.


Arrange the vermicelli, meat in a bowl, flush with soto sauce, add crackers, cakes, celery and chili sauce.




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