Top 20 Indonesian Soups

Soto is a popular Indonesian soup that is known for its rich and flavorful broth. It is a versatile dish that comes in various regional variations across the country. The base of the soup is typically made with a combination of chicken, beef, or mutton broth, infused with aromatic spices such as turmeric, ginger, lemongrass, and galangal. What sets Soto apart is its wide array of ingredients and condiments. It is commonly served with shredded chicken or beef, bean sprouts, boiled eggs, and rice noodles. Other toppings may include fried shallots, lime, sambal (spicy chili paste), and fresh herbs like coriander and spring onions. Each region in Indonesia has its own unique twist on Soto, using different ingredients and techniques to create a distinct flavor profile. 

Oxtail Soup is a beloved dish in the Indonesian cuisine, and it is packed with rich flavors and tender meat. This soup is made from oxtail, which is the tail of a cow, and is known for its gelatinous texture and intense flavor. To prepare oxtail soup, the oxtail is first boiled for several hours to extract all the flavors and make the meat fall-off-the-bone tender. The soup is typically seasoned with aromatic spices such as garlic, shallots, and ginger, which add depth and warmth to the dish. Vegetables like carrots, potatoes, and tomatoes are often added to the soup, providing a burst of color and a contrasting texture to the soft oxtail meat. Some variations of the dish may include additional ingredients like lemongrass or lime leaves to give it a subtle citrusy note. 

Rawon is a traditional Indonesian soup known for its rich and flavorful taste. Originating from East Java, this dish is typically made with beef as the main ingredient. The soup gets its distinctive dark color from the use of keluak, a black nut native to Indonesia. To prepare Rawon, the beef is simmered for hours with a blend of aromatic herbs and spices, such as lemongrass, galangal, and turmeric. The addition of keluak gives the soup a unique earthy flavor that is complemented by the richness of coconut milk. Other ingredients like shallots, garlic, and chili are also used to enhance the overall taste. 

Soto Ayam is a popular Indonesian soup dish that is loved for its rich flavors and comforting qualities. Made with chicken, the soup is typically infused with a blend of aromatic spices such as ginger, lemongrass, and turmeric, giving it a distinct and tantalizing taste. The dish is often served with a variety of garnishes and condiments, allowing diners to customize their bowl to their liking. These can include bean sprouts, shredded chicken, fried shallots, hard-boiled eggs, and lime wedges. The soup is usually accompanied by steamed rice or lontong, a compressed rice cake. Soto ayam is not only delicious but also nourishing. The warm and fragrant broth, combined with the tender chicken and fresh vegetables, makes it a comforting and satisfying meal. 

Sayur Lodeh is a traditional Indonesian soup that is known for its rich flavors and vibrant colors. It is often enjoyed as a side dish or as a main course with steamed rice. The base of the soup is made with coconut milk, giving it a creamy and slightly sweet taste. The coconut milk is infused with a blend of aromatic spices such as turmeric, galangal, and lemongrass, which adds a unique depth of flavor to the dish. The soup is then filled with a variety of fresh vegetables such as cabbage, carrots, long beans, and tofu. These vegetables not only add a wonderful crunch to the dish but also provide a nutritious and wholesome element to the soup. 

Swikee represents a Chinese-Indonesian culinary specialty featuring frog legs. It can be served as soup, stir-fried, or deep-fried, this dish, initially of Chinese origin, has gained popularity in Indonesia. The term "Swikee" is derived from the Hokkian dialect, combining "sui" (water) and "ke" (chicken), humorously referring to frogs as "water chicken." Widely enjoyed, particularly in Purwodadi, Central Java, and Jatiwangi, West Java, Swikee incorporates frog legs, garlic, ginger, salt, fermented soy paste (tauco), and pepper. Often likened to chicken with a texture reminiscent of chicken wings, frog meat is a delectable fusion between poultry and fish. The legs, being the most meaty, are typically featured in the soup, adorned with fried garlic and chopped celery.

Soto Mie, a zesty noodle soup, is a popular dish in Indonesia. The term "mie" signifies noodles made from flour, salt, and egg, while "soto" denotes Indonesian soup.Soto mie features beef, chicken, or offals like kaki sapi (cow's trotter skin, cartilage, and tendons). Some variants of soups use rice or rice vermicelli instead of noodles. The dish comprises a mix of noodles or rice vermicelli, tomato slices, boiled potato, hard-boiled egg, cabbage, peanuts, bean sprouts, and beef, offal, or chicken. A flavorful broth made from beef or chicken stock, combined with various spices, is poured over this blend. Condiments like lime juice, sambal, fried shallots, vinegar, sweet soy sauce, and emping are commonly added for extra taste.

Opor Ayam is a traditional Indonesian soup that is renowned for its rich and creamy flavor. Made with chicken as the main ingredient, this dish is a favorite during festive occasions and is commonly served during Eid al-Fitr, a Muslim holiday marking the end of Ramadan. The key to the deliciousness of opor ayam lies in the aromatic blend of spices used in its preparation. The chicken is cooked in a fragrant mixture of shallots, garlic, ginger, galangal, lemongrass, and bay leaves. To enhance the creaminess, coconut milk is added to the soup, giving it a silky texture and a slightly sweet taste. To make the dish even more flavorful, various spices such as coriander, turmeric, cumin, and nutmeg are incorporated into the soup. These spices not only add depth to the flavor but also give opor ayam its distinctive yellow hue. 

Sayur Asem is a traditional Indonesian soup that is known for its refreshing and tangy flavor. It is a popular dish made with a variety of vegetables cooked in a tamarind-based broth. The word "sayur" means vegetable in Indonesian, and "asem" refers to the sour taste. The soup typically includes a combination of vegetables such as green beans, corn, cabbage, long beans, and carrots. These vegetables are simmered in a broth made from tamarind pulp, which gives the dish its signature sour taste. Other ingredients like shallots, garlic, galangal, and bay leaves are added to enhance the flavor. Sayur Asem is often enjoyed with a side of steamed rice and can be served as a main course or as a side dish. The tanginess of the broth combined with the freshness of the vegetables creates a delightful and comforting flavor profile. 

Tongseng is an Indonesian stew featuring mutton, goat meat, or beef in a curry-like soup prepared with sweet soy sauce and vegetables. Its name has been derived from the Javanese term "osengan," which signifies stir-frying, referencing the cooking method and the sound of the metal spoon against the wok. The soup incorporates a ground mixture of shallot, garlic, black pepper, coriander, ginger, galangal, lemongrass, and daun salam (Indonesian bay leaves), sautéed in palm oil. Diced meat, typically from goat satay, is added, followed by water, tamarind, and sweet soy sauce. As the water reduces, shredded cabbage and sliced tomato impart a fresh texture. Some variations include coconut milk, while bird's eye chili adds heat for a spicy version.

Brenebon is a hearty and flavorful Indonesian soup. It originates from the Dutch colonial era and has become a popular dish in the Indonesian cuisine. The soup is made with red kidney beans, meat, and a variety of aromatic spices. To prepare Brenebon Dish, red kidney beans are soaked overnight and then cooked until tender. Meat, such as beef or pork, is added to the soup for added flavor and protein. The soup is seasoned with a blend of spices, including garlic, shallots, ginger, and nutmeg. Other ingredients like tomatoes, carrots, and potatoes are also commonly added to enhance the taste and texture of the dish. The result is a rich and thick soup with a deep, savory flavor. The meat becomes tender and infused with the aromatic spices, while the red kidney beans provide a creamy and satisfying texture. 

Coto Makassar is a traditional Indonesian soup that originates from the Makassar city in South Sulawesi province. This rich and flavorful dish is a favorite among locals and tourists alike. The main ingredient of Coto Makassar is beef, particularly the offal parts such as tripe, intestines, and lung, which are cooked until tender and combined with a variety of aromatic spices. The soup is typically thickened with ground peanuts and served with rice cakes called ketupat or buras. The broth of Coto Makassar is what sets it apart, as it is simmered for hours with a blend of spices like lemongrass, galangal, turmeric, and garlic. This results in a fragrant and savory soup with a slightly nutty undertone. The dish is often garnished with fried shallots, chopped spring onions, and lime juice to enhance the flavors. 

Sayur Bayam is a popular Indonesian soup that is known for its simplicity and delicious flavors. This traditional dish features amaranth as the main ingredient, making it a nutritious and healthy choice. To prepare sayur bayam, the amaranth is boiled in a flavorful broth made from a combination of spices such as garlic, shallots, ginger, and turmeric. These spices give the soup a fragrant aroma and a hint of spiciness. Other ingredients like tomatoes, carrots, and corn are often added to enhance the taste and texture of the soup. 

Sup Kambing, also known as Indonesian goat soup, is a popular dish in the Indonesian cuisine. This rich and flavorful soup is made with tender goat meat, cooked in a fragrant broth and seasoned with a blend of aromatic spices. The base of the soup is often made by simmering goat bones and meat with various herbs and spices such as ginger, garlic, shallots, and lemongrass. This slow cooking process allows the flavors to meld together, resulting in a hearty and comforting soup. Sup Kambing is typically served with a side of rice or crusty bread, and is often garnished with fried shallots, chopped green onions, and a squeeze of fresh lime juice. The tender goat meat adds a unique taste and texture to the dish, and is complemented by the rich and savory broth. 

Tekwan is a traditional Indonesian soup dish that originates from Palembang, South Sumatra. This flavorful soup is known for its unique combination of ingredients and delicious taste. The main component of Tekwan is fish dumplings made from a mixture of fish paste, tapioca flour, and garlic. These dumplings are then boiled until they become soft and tender. The broth of Tekwan is made by simmering fish bones and prawn heads with various spices such as shallots, garlic, and ginger. This aromatic broth is then seasoned with salt and white pepper to enhance its taste. The dumplings are added to the broth along with other ingredients like mushrooms, carrots, and celery, which add texture and flavor to the soup. 

Mie Bakso is a popular Indonesian soup dish that is enjoyed by people of all ages. This delicious and comforting soup is made with a flavorful broth, tender meatballs, and noodles. The broth is typically made by simmering beef bones, spices, and herbs for hours, resulting in a rich and aromatic base. The meatballs, known as bakso, are made from a mixture of ground beef or chicken, tapioca flour, and various spices. They are then boiled until they become tender and juicy. The noodles used in Mie Bakso are usually egg noodles. These noodles are cooked separately and added to the broth along with the meatballs. The soup is often garnished with fresh vegetables such as bok choy, bean sprouts, and fried shallots, adding a crunchy and refreshing element to the dish. To enhance the flavors, condiments like soy sauce, chili sauce, and lime are often added according to personal preference.

Sayur Sop is a soup that is both healthy and delicious. The name "sayur" means vegetables, and "sop" refers to a soup. This dish is a perfect blend of fresh vegetables, meat, and a flavorful broth. The base of sayur sop typically consists of chicken or beef broth, which is then infused with aromatic spices like garlic, shallots, and ginger. Various vegetables are added to the soup, such as carrots, cabbage, green beans, and potatoes, making it a nutritious and filling dish. To add a protein element, sayur sop often includes chicken or beef chunks, or even shrimp. The meat is usually boiled first to make it tender before adding it to the soup. Some variations also include tofu or tempeh as a vegetarian option.

Konro is a traditional Indonesian soup dish that originated from South Sulawesi. It is a flavorful and richly spiced soup made from beef ribs. The dish is known for its tender and succulent meat, which is slow-cooked until it becomes incredibly tender and falls off the bone. The key to the deliciousness of Konro lies in its aromatic and fragrant spice blend. The soup is typically seasoned with a combination of ingredients such as shallots, garlic, ginger, galangal, lemongrass, and various spices like coriander, cumin, and nutmeg. These spices give Konro its distinctive and complex flavor profile. To prepare Konro, the beef ribs are first marinated in the spice blend and then braised in a mixture of coconut milk and water until they are fully cooked and infused with all the flavors. The result is a rich and creamy soup with a perfect balance of spiciness and savory notes. Konro is usually served with steamed rice or rice cakes, and it is often garnished with fried shallots and chopped scallions. 

Empal Gentong is a traditional Indonesian soup originating from Cirebon, West Java. The star of this dish is the tender beef, which is cooked until it becomes soft and succulent. The preparation of Empal Gentong involves simmering the beef in a mixture of aromatic spices, such as garlic, shallots, ginger, and galangal. These spices infuse the meat with their flavors and create a fragrant broth. The dish is further enhanced with the addition of Indonesian herbs and spices, such as lemongrass, turmeric leaves, and bay leaves. What sets Empal Gentong apart from other Indonesian soups is the use of coconut milk, which adds a creamy and slightly sweet taste to the dish. 

Nasi Gandul is a flavorful and hearty Indonesian soup that is beloved by many. This dish originated from Central Java, specifically from the city of Solo. Nasi Gandul consists of tender beef or mutton cooked in a rich and aromatic broth, flavored with a blend of exotic spices such as turmeric, galangal, and lemongrass. What sets Nasi Gandul apart from other Indonesian soups is the addition of coconut milk, which gives it a creamy texture and a hint of sweetness. The broth is slow-cooked to perfection, allowing the flavors to meld together and create a truly comforting and satisfying dish. The dish is typically garnished with fresh herbs and a squeeze of lime for a burst of freshness.