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Mee Soto is a fragrant and soul-warming Indonesian chicken noodle soup that has made its way into the hearts—and hawker stalls—of Singapore and Malaysia. Made with tender shredded chicken, yellow noodles, and a rich, spiced broth, this comforting bowl is both nourishing and full of flavor.

Healthy Mee Soto

The Sharr Blend

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Prep Time 20

Cook Time 20

Servings: 2 servings

Course: Main Course, Soup

Cuisine: Indonesia, Malaysian, Singapore

Ingredients Equipment Instructions Video Nutrition

Ingredients

Spice Paste

1 onion (roughly chopped)
1 inch ginger (roughly chopped)
2 garlic cloves
2 unsalted candlenuts (or macadamia)
1/2 tsp coriander seeds
1/2 tsp cumin
1/2 tsp fennel seeds

Soup Ingredients

1 skinless chicken thighs (bone-in preferred)
250-300g yellow noodles (2 portions)
1 tbsp olive oil (or any neutral oil)
1/2 tsp turmeric powder
2 star anise
2 cloves
2 cardamom pods
1 small cinnamon stick
1 stalk lemongrass (bruised)
1 slice galangal (about ¼ inch thick)
Prepared spice paste
2-3 tsp salt (adjust to taste)
1/2 tsp white pepper
1 liter water

Sambal Kicap (Chilli Soy Sauce)

2-3 red chillies (finely minced)
2 garlic cloves (finely minced)
1 tbsp dark soy sauce
1 tbsp lime juice
1/2 tsp salt (adjust to taste)
1/2 tsp sugar (adjust to taste)

Equipment

1 Blender
1 Large pot or wok
1 Small pot
1 Drainer
Bowls (for serving)
Chopsticks and spoons (for serving)

Instructions

Make the Spice Paste
Blend onion, ginger, garlic, candlenuts, coriander, cumin, and fennel seeds until smooth.
Build the Soup Base
Heat 1 tbsp oil in a pot. Sauté cinnamon stick, star anise, cloves, cardamom, galangal, bruised lemongrass, and turmeric powder until fragrant (about 1–2 minutes).
Cook the Paste
Add the blended spice paste. Cook for 5–7 minutes on medium heat until aromatic and thickened slightly.
Add Chicken
Stir in chicken thighs to coat well with the spice mixture. Add salt and white pepper.
Simmer
Pour in 1 liter of water. Bring to a boil, then reduce heat and simmer gently for 25–30 minutes until chicken is fully cooked.
Shred Chicken
Remove chicken, shred the meat, and set aside. Strain the broth for a clearer soup if desired.
Cook Noodles
Boil yellow noodles according to package directions. Drain and set aside.
Make Sambal Kicap
Blend chillies, garlic, lime juice, soy sauce, salt, and sugar into a coarse sambal paste.
Prepare Garnishes
Blanch beansprouts and baby qing bai. Boil and halve the egg. Chop coriander or cilantro.
Assemble & Serve
In each bowl, place noodles. Pour hot soup over. Top with shredded chicken, greens, egg, coriander, and sambal.
Serve immediately and enjoy your warming bowl of Mee Soto!

Watch & Cook

Health Benefits

High Protein from chicken and eggs
Anti-inflammatory Spices (turmeric, ginger, garlic)
Immune Boosting from garlic, lime, chillies
Good Digestion thanks to cumin, fennel, and lemongrass
Rich in Vitamins & Antioxidants from leafy greens and herbs
Hydrating & Nourishing clear broth

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value (Approx.)
Calories	420 kcal	—
Total Fat	14 g	18%
Saturated Fat	3 g	15%
Cholesterol	190 mg	63%
Sodium	1300 mg	57%
Carbohydrates	45 g	16%
Protein	32 g	64%