Soto
Indonesian soup of spiced broth, meat and vegetables with many regional versions
Soto is a traditional Indonesian soup made with a seasoned broth, meat such as chicken or beef, and vegetables. It is found across Indonesia, with each region offering its own take, and is also enjoyed in places like Suriname, Singapore, and Malaysia. Soto is served hot and eaten at all kinds of eateries, from street stalls to hotels.
- Soto is considered one of Indonesia’s national dishes
- Each region in Indonesia has its own style of soto
- Soto can be made with chicken, beef, offal, or even pork in Bali
- Soto is also popular in Suriname, Singapore, and Malaysia
What is Soto?
Soto is a family of Indonesian soups built around a spiced broth, meat—often chicken or beef—and vegetables. The soup can be clear or enriched with coconut milk, and is usually yellow from turmeric. Soto is often served with rice cakes, noodles, or vermicelli, and topped with fried shallots, lime, and sometimes crackers or potato patties. The taste and appearance shift from region to region, but it is always a hearty, aromatic dish.
Where does Soto come from?
Soto likely began in Java and spread across Indonesia, adapting to local tastes and ingredients. Some historians trace its roots to Chinese caudo, a beef tripe soup brought by Hokkien immigrants, while others see influences from Indian spices and Dutch stews. Over centuries, each region developed its own style, using what was available locally. Soto is now seen as a symbol of Indonesia’s diversity, and was officially named a national dish in 2018.
How is Soto made?
To make soto, meat such as chicken, beef, or offal is simmered in a broth flavored with spices like turmeric, garlic, lemongrass, and sometimes coconut milk. Vegetables such as cabbage, bean sprouts, or radish are added. The soup is served hot, often over rice cakes or noodles, and garnished with fried shallots, lime, and sambal (chili sauce). Side dishes like potato patties, skewered meats, or crackers are common.
How and when is Soto eaten?
Soto is eaten throughout Indonesia for lunch or dinner, in settings ranging from roadside stalls to restaurants. It is often enjoyed with accompaniments like boiled eggs, fried tofu, or satay. Diners may add lime juice, sambal, or sweet soy sauce to taste. Soto is a daily meal for many, but its many regional versions make it a dish that brings together different communities.
Kinds of Soto
There are dozens of soto varieties, each linked to a place or main ingredient. Soto ayam uses chicken and yellow broth, soto Betawi features beef in a creamy coconut or milk base, and soto Bandung is a clear beef soup with radish. Other versions use duck, goat, tripe, or even pork in Bali. Some are spicy, some mild, and accompaniments and garnishes also vary widely.
What Soto means
Soto is deeply woven into Indonesian life, eaten by people of all backgrounds. It is considered a national dish and was highlighted as a symbol of unity during the 2018 Asian Games. In Suriname, soto (spelled saoto) is a legacy of Javanese migration and part of the national cuisine. Its many forms reflect Indonesia’s cultural and culinary diversity.
Questions people ask about Soto
What is soto made of?
Soto is made from a seasoned broth, meat such as chicken or beef, and vegetables. It often includes rice cakes or noodles and is flavored with spices like turmeric and garlic.
Where does soto come from?
Soto comes from Indonesia, with its origins most likely in Java. It has spread across the country and is also found in Suriname, Singapore, and Malaysia.
Are there different types of soto?
Yes, there are many regional types of soto, each with its own ingredients and style. Some use chicken, others beef, offal, or even pork, and the broth can be clear or creamy.
When is soto usually eaten?
Soto is typically eaten for lunch or dinner. It is a common everyday meal in Indonesia and is served in both simple stalls and restaurants.
Is soto always spicy?
Not always. The level of spice varies by region and personal taste. Diners can add sambal (chili sauce) to make it spicier if they wish.
Good reading and sources
The facts on this page come from the Wikipedia article "Soto (food)", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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