Soto Ayam is from Indonesia, it consists mainly of broth, meat, and vegetables. But there are many adaptations and recipes of this chicken soup in the different regions of Malaysia and Indonesia, for instance: Soto Ambengan, originated from Ambengan, Surabaya. Soto Ambengan is famous for its delicious koya topping, Soto Banjar,Soto Kudus, Soto Medan.
It was also introduced in Suriname by Javanese immigrants where it is called saoto.
In Indonesia, this dish is called Soto Resah. The yellow-color soup is infused with coconut milk, turmeric and spices. Coconut milk is sometimes used as an ingredient. There is no fixed recipe and the taste varies from family to family and region to region, In Bandung (West Java) soto is clear while Medan (North Sumatera) soto is with coconut milk Occasionally, people will add "koya", a powder of mixed prawn crackers with fried garlic or orange colored spicy sambal, krupuk or emping is a very common topping.
In Malaysia, Soto Ayam is a yellowish spicy chicken soup, usually clear, served with nasi himpit (compressed rice cubes) or rice noodles. Again, there are also variations found in the different regions around the country.