List of Indonesian soups

Last updated May 24, 2024

This is a list of Indonesian soups. Indonesian cuisine is diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 18,000 in the world's largest archipelago,^[1] with more than 1,300 ethnic groups.^[2] Many regional cuisines exist, often based upon indigenous culture and foreign influences.^[1] Indonesian soups are known to be flavoursome with generous amount of bumbu spice mixture.

Variety

Generally Indonesian soups and stews are grouped into four major groups with numbers of variants in between.

Soto refer to variety of Indonesian traditionally spiced meat soups, either in clear broth or in rich coconut milk-base soup, example includes soto ayam .
Sayur refer to traditional vegetables stews, such as sayur asem and sayur lodeh .
Sop or sup usually refer to soups derived from western influences, such as sop buntut .
Mi kuah refer to various noodle soups of Indonesia, usually refer to noodle soups derived from Chinese and Peranakan influences, such as mi bakso kuah and laksa . In Indonesia, noodles are not normally classed as soup, since the dry stir fried version of noodle is also common in the country.

This list includes soups that originated in Indonesia as well as those that are common in the country.

Indonesian soups and stews

Soto (traditional soups)

Soto – a traditional meat soup.^[7] Many variations exist.
Soto ayam – chicken soto,^[8]
Soto babat – tripe soto.
Soto babi – Balinese pork soto.
Soto daging – beef soup, usually eat with jeroan (offal) or quail egg satay.
Soto padang – beef rice noodle soup with potatoes and egg, specialty of Padang.
Sroto or soto sokaraja – soto with peanut sambal.
Coto makassar – Makassarese beef soup, a traditional beef and offal soto variant from Makassar, South Sulawesi.^[9]

Sayur (vegetable soups)

Binte biluhuta or Milu siram - corn soup from Gorontalese cuisine and it has unique flavour. Sweetness from the Maize, sourness from starfruit and lime, hot from chilies. Enriched with cakalang (skipjack tuna) and shrimp.
Brenebon or sayur kacang merah – red kidney bean soup, served in broth made from boiled pig's trotters, beef or chicken.^[10]
Sayur asem – uses tamarind as a main ingredient, along with vegetables, chayote, bilimbi and melinjo ^[7]
Sayur bayam or sayur bening – spinach and corn in clear soup flavoured with temu kunci .
Sayur lodeh – vegetables in coconut milk soup.
Sayur sop – vegetables soup (common beans, carrot, cabbages, potato, celery, cauliflower, fried shallots), in chicken broth soup, often includes diced chicken.
Sayur oyong – clear vegetable soup made of okra or Luffa acutangula .
Sup ercis or erten – soup made of thick stew of green split peas, celeriac or stalk celery, onions, leeks, carrots, and often potato.
Sup wortel – soup prepared with carrot as a primary ingredient. It can be prepared as a cream or broth-style soup.

Chicken soups

Ayam buah keluak – chicken rib stew cooked with the nuts from the Pangium edule .
Opor ayam – prepared with the main ingredients of chicken cooked in coconut milk.^[11] It is especially common in Central Java.^[11] Many additional ingredients are used.
Sup ayam – Indonesian chicken soup with a variety of vegetables, such as carrots, potatoes, cabbage and mushrooms.
Sup krim – a creamy soup with addition of milk is obviously derived from western influence, and today is quite common in Indonesia. Variants include sup krim ayam (with chicken), sup krim jamur (with mushroom), and sup krim asparagus (with asparagus).

Fish or seafood soups

Asam pedas – sour and spicy fish stew dish.
Bakso ikan – fish meatball soup.
Ikan kuah kuning – fish soup in clear yellow broth. It is a side dish of papeda and be a delicacy from Maluku and Papua.
Mangut – Javanese coconut milk fish soup.
Pindang – fish boiled in salt and sour-tasting spices, usually tamarind.
Pindang koyong – fish cooked in yellow gravy-like soto with various spices, specialty of Banyuwangi, East Java.
Pindang serani – pindang made from various kind of seafood and milkfish.
Pindang tongkol – pindang variant using pindang processed mackerel tuna.
Sup cakalang kuah kuning – Skipjack tuna in yellow spicy soup speciality of Manado, North Sulawesi. Spice mixture include turmeric, ginger, candlenut, garlic, shallot, chili pepper and lemongrass.^[12]
Sup ikan – fish soup, specialty of Batam island near Singapore. Usually uses red snapper and dried shrimp, seasoned with shallot, garlic, pepper, soy sauce, fish sauce, add with tomato, scallion and bawang goreng.^[13]
Sup ikan kuah asam – seafood fish in sour soup speciality of Gorontalo cuisine, Gorontalo Peninsula and Minahasan cuisine, North Sulawesi. Various fish can be made sour soup, including grouper, trevally or red snapper.
Sup krim kepiting – a crab creamy soup.
Sup udang pedas – hot and spicy shrimp soup, made of shrimp, dried shrimp, fishballs, mushroom, carrot, scallion, garlic and chili pepper.^[14]
Tekwan – surimi fishcake akin to pempek, bihun rice noodle, jicama and mushroom soup, specialty of Palembang.

Meat and offal soups

Bak kut teh – a pork rib dish cooked in broth, herbs, and spices.
Bakso – a meatball soup.^[7] Meats used may include beef, pork, chicken, and mixtures of these meats.^[7] Additional ingredients often include bok choy, tofu, hard-boiled egg, fried shallots and wontons.^[15] It has been described as a national street food of Indonesia.^[15]
Balungan – bakso soup that adds balungan (bone) in portions.
Brongkos – spicy meat and beans stew, specialty of Yogyakarta and Central Java.
Empal gentong – spicy beef offal soup specialty of Cirebon, West Java.
Feijoada – a Timorese beens soup with beef and pork, influenced by Portuguese cuisine.
Gulai – stew curry dish with main ingredients might be poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, and also vegetables such as cassava leaves and unripe jackfruit.
Kaledo – a traditional spicy cow's trotters soup from Donggala regency, Central Sulawesi.
Katemak – beef soup served with sweet potatoes, sweet corns, and some green vegetables such as cassava leaves and papaya leaves.
Konro ^[5]^[6] – spicy ribs soup specialty of Makassar, South Sulawesi.
Marak – goat meat soup dish with pumpkin and chicken meat.
Pallubasa – spicy beef or buffalo soup specialty of Makassar, South Sulawesi.^[16]
Rawon – a beef soup in black keluak soup that originated from East Java ^[7]
Saksang – pork, dog, or water buffalo meat stew cooked in its blood, mixed with coconut milk and spices.
Saltah – stew made of marak, a dollop of fenugreek froth, and sahawiq based on Arab Indonesian cuisine.
Semur – meat stew (usually beef) with sweet soy sauce and spices.
Sop buntut – oxtail soup.^[7]^[17]
Sekba – or sometimes called bektim is a Chinese Indonesian pork offals stewed in mild soy sauce-based soup.^[18]
Sop iga – an indonesian cow rib soup with celery, tomato, and carrot.
Sop saudara – a spicy beef soup contains bits of beef and offals (usually fried cow's lungs), rice vermicelli, perkedel (fried potato patty) and hard boiled egg. The spices includes garlic, shallot, candlenut, coriander, caraway, ginger, galangal, lime leaf, lemongrass, nutmeg and cinnamon. Garnishing include chopped scallion and bawang goreng (crispy fried shallot).^[19]
Sop senerek – a traditional soup from Magelang with beef, red bean, carrot, tomato, celery, and some bawang goreng.
Sop kambing – prepared with goat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellow in color.^[7]
Tengkleng – goat jeroan (offals) and tetelan (bony meat, usually from rib cage) with spicy coconut milk, specialty of Solo.
Timlo solo – a beef and vegetable soup. Some versions also have noodles, as a beef noodle soup.^[20]
Tabu Moitomo or "black beef soup" - a rich black soup using beef or poultry with all 30 kinds of herbs and spices imaginable.^[21]
Tongseng – a sweet and spicy goat meat soup, specialty of Solo, Central Java.

Noodle soups

Bihun kuah – rice vermicelli soup.
Kwetiau ayam – flat noodle soup with chicken, sometimes served with pangsit (wonton) and bakso (meatball) soup.
Beef kway teow – flat noodle soup with slices of beef or sometimes beef offal.
Laksa – spicy noodle soup dish which has various types based on Peranakan. It consists of thick wheat noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich and spicy curry coconut milk or on sour asam.
Laksa banjar – steamed noodle-like balls, made from rice flour paste, served in thick yellowish soup made from coconut milk, ground spices and snakehead fish broth.
Laksa betawi – laksa contains rice vermicelli, beansprouts, and dried shrimp broth soup.
Laksa bogor – laksa contains rice vermicelli, beansprouts, and oncom.
Laksa cibinong – yellowish laksa made of coconut milk, spices, bean sprout, rice vermicelli, hard-boiled eggs, cooked shredded chicken, fried shallots, and many lemon-basil leaves.
Laksa medan – asam laksa contains flaked mackerel, wild ginger flower, lemongrass, and chili pepper.
Laksa tambelan – laksa made of flaked sauteed smoked mackerel tuna or skipjack tuna, spices and lump of sagoo noodles, served in spicy kerisik.
Laksa tangerang – laksa made of rice noodles shaped like spaghetti, chicken stock, mung beans, potatoes and chives.
Lakse kuah – fish curry laksa, made of sagoo noodles with mashed tongkol or mackerel tuna flesh, served in spicy coconut milk curry made of spice mixture.
Lakso – spicy noodle soup served in savoury yellowish coconut milk-based soup, flavoured with fish, and sprinkled with fried shallots.
Mi ayam – chicken noodle soup^[22] comprising a bowl of chicken stock, boiled choy sim, celery leaves, diced chicken cooked with sweet soy sauce, and fried shallots. Some variants add mushrooms and fried/boiled pangsit (wonton). Normally it is eaten with chili sauce and pickles.
Mi bakso – bakso meatballs served with yellow noodles and rice vermicelli in beef broth.
Mi cakalang – skipjack tuna noodle soup.
Mi celor – a noodle dish served in coconut milk soup and shrimp-based broth, specialty of Palembang city, South Sumatra.^[23]
Mi kari – soup curry noodle dish.
Mi koclok – chicken noodle soup from Cirebon. It is served with cabbage, bean sprout, boiled egg, fried onion and spring onion.
Mi kocok – (lit: "shaken noodle"), is an Indonesian beef noodle soup from Bandung, consists of noodles served in rich beef consommé soup, kikil (beef tendon), bean sprouts and bakso (beef meatball), kaffir lime juice, and sprinkled with sliced fresh celery, scallion and fried shallot. Some recipes might add beef tripe.
Mi kopyok – noodle soup with garlic broth, fried tofu, and rice cracker.
Mi kuah – literally "boiled noodles" in English, made of yellow egg noodles with a spicy soup gravy.
Mi ongklok – boiled noodles were made using cabbage, chunks of chopped leaves, and starchy thick soup called ‘’loh’’. Usually served with satay and tempeh.
Mi pangsit – noodle soup served with pangsit or soft-boiled wonton.
Soto mi – noodle soup in spicy soto broth.
Sup makaroni – Indonesian macaroni soup.

Gallery

Brenebon soup from Manado.
Sayur lodeh , vegetables stew in coconut milk.
Sayur bening bayam , spinach and corn in clear soup.
Sayur oyong made with Luffa acutangula .
Empal gentong from Cirebon.
Lontong opor is a common breakfast in Cilacap.
Sup krim ayam, Western-derived chicken cream soup.
Binte biluhuta or sweet-corn soup from Gorontalo
Rawon black soup (left), from Surabaya.
Sekba Chinese Indonesian pork offal soup.
Sop saudara beef soup from Makassar.
Sop kambing , goat meat soup.
Balinese pork soto.
Soto mie from Bogor.
Tengkleng, a mutton soup of Solo.
Tekwan from Palembang.
Timlo solo
Sayur sop vegetables soup.
Ikan kuah kuning fish soup of Maluku and Papua.
Sup Matahari, literally means soup of the sun from Solo.
Bihun kuah

Commercially prepared soups

Commercially prepared and packaged soups are also consumed in Indonesia, including those that are frozen, canned and dehydrated.^[24] In 2013, commercially prepared soups had a value growth of 14% in Indonesia.^[24] In 2013 the company Supra Sumber Cipta held its leadership in this food category, with a 32% value share in Indonesia.^[24]

Related Research Articles

Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.

Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawns or fish. Most variations of laksa are prepared with a rich and spicy coconut curry soup or a broth seasoned with asam.

Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.

Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.

Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nyonya cuisine by the Peranakan.

<span class="mw-page-title-main">Peranakan cuisine</span> Cuisine of the Straits Chinese people

Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a nonya, and a male Peranakan is known as a baba. The cuisine combines Chinese, Malay, Javanese, South Indian, and other influences.

Soups in East Asian culture are eaten as one of the many main dishes in a meal or in some cases served straight with little adornment, particular attention is paid to the soups' stocks. In the case of some soups, the stock ingredients become part of the soup. They are usually based solely on broths and lacking in dairy products such as milk or cream. If thickened, the thickening usually consists of refined starches from corn or sweet potatoes.

Bakso or baso is an Indonesian meatball, or a meat paste made from beef surimi. Its texture is similar to the Chinese beef ball, fish ball, or pork ball. The word bakso may refer to a single meatball or the complete dish of meatball soup. Mie bakso refers to bakso served with yellow noodles and rice vermicelli, while bakso kuah refers to bakso soup served without noodles.

<i>Lontong</i> Indonesian traditional rice cake

Lontong is an Indonesian dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, commonly found in Indonesia, Malaysia, and Singapore. Rice is rolled inside a banana leaf and boiled, then cut into small cakes as a staple food replacement for steamed rice. The texture is similar to that of ketupat, with the difference being that the ketupat container is made from woven janur fronds, while lontong uses banana leaf instead.

Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.

Sundanese cuisine is the cuisine of the Sundanese people of Western Java, and Banten, Indonesia. It is one of the most popular foods in Indonesia. Sundanese food is characterised by its freshness; the famous lalab eaten with sambal and also karedok demonstrate the Sundanese fondness for fresh raw vegetables. Unlike the rich and spicy taste, infused with coconut milk and curry of Minangkabau cuisine, the Sundanese cuisine displays the simple and clear taste; ranged from savoury salty, fresh sourness, mild sweetness, to hot and spicy.

Soto mie, Soto mi, or Mee soto is a spicy Indonesian noodle soup dish commonly found in Indonesia, Malaysia, and Singapore. Mie means noodle made of flour, salt and egg, while soto refers to Indonesian soup. In Indonesia, it is called soto mie and is considered one variant of soto, while in Malaysia and Singapore it is called mee soto.

Lontong cap go meh is a Chinese Indonesian take on traditional Indonesian dishes, more precisely Javanese cuisine. It is lontong served with richly-flavoured dishes which include opor ayam chicken in coconut milk, sayur lodeh vegetable soup, hot and spicy liver, hard-boiled pindang egg, koya powder made of soy and dried shrimp or beef floss, pickles, chili paste and prawn cracker. Lontong cap go meh is usually consumed by the Chinese Indonesian community during the Cap go meh celebration.

Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia since centuries ago.

Soto is a traditional Indonesian soup mainly composed of broth, meat, and vegetables. Many traditional soups are called soto, whereas foreign and Western influenced soups are called sop.

Makassarese cuisine is the cuisine of Makassarese people of Makassar in the South Sulawesi province of Indonesia.

Indian Indonesian cuisine is characterized by the mixture of Indian cuisine with local Indonesian-style. This cuisine consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Indonesia. Indian influence can be observed in Indonesia as early as the 4th century. Following the spread of Islam to Indonesia and trading, Muslim Indian as well as Arab influences made their way into Indonesian cuisine. Examples include Indian biryani, murtabak, curry and paratha that influenced Acehnese, Minangkabau, Malay, Palembangese, Betawi and Javanese cuisine.

Madurese cuisine is the culinary tradition of the Madurese people from Madura Island in Indonesia. This cuisine is particularly well-known in the neighboring areas of East Java, as well as on the south coast of Kalimantan. As a leading salt production center in the Indonesian archipelago, Madurese dishes are often saltier compared to Eastern Javanese cuisine, although with significant Javanese influences.

Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.

References

1 2 "Indonesian Cuisine." Archived 2017-08-23 at the Wayback Machine Epicurina.com . Accessed July 2011.
↑ "Mengulik Data Suku di Indonesia". Badan Pusat Statistik. 18 November 2015. Retrieved 12 February 2020.
1 2 Cornell, K.; Anwar, M. (2004). Cooking the Indonesian Way: Culturally Authentic Foods Including Low-fat and Vegetarian Recipes. Easy Menu Ethnic Cookbooks 2nd Edition. Ebsco Publishing. p. 31. ISBN 978-0-8225-2157-0 . Retrieved January 30, 2015.
↑ Yuen, D. (2013). Indonesian Cooking: Satays, Sambals and More. Tuttle Publishing. p. 116. ISBN 978-1-4629-0853-0 . Retrieved January 30, 2015.
1 2 Von Holzen, H.; Hutton, W.; Arsana, L. (1999). The Food of Indonesia: Authentic Recipes from the Spice Islands. Periplus World Food Series. Periplus Editions. p. 58. ISBN 978-962-593-389-4 . Retrieved January 29, 2015.
1 2 von Holzen, H.; Arsana, L.; Hutton, W. (2015). The Food of Indonesia: Delicious Recipes from Bali, Java and the Spice Islands. Tuttle Publishing. p. 168. ISBN 978-1-4629-1491-3 . Retrieved January 29, 2015.
1 2 3 4 5 6 7 "40 of Indonesia's best dishes". CNN Travel. August 9, 2011. Retrieved January 30, 2015.
↑ Moskin, Julia (January 7, 2009). "Soto Ayam (Indonesian Chicken Soup With Noodles and Aromatics) Recipe". New York Times Cooking. Retrieved January 30, 2015.
↑ "Coto Ranggong, a delicious eatery that harks back to the past". The Jakarta Post. Retrieved 2017-12-12.
↑ "Recipe: Soup Brenebon". FAO .
1 2 Witton, Patrick; Elliott, Mark (2003), Lonely Planet Indonesia. Lonely Planet Publications, p. 108
↑ Ilham (2015-11-10). "Resep Masakan Ikan Cakalang Kuah Kuning Yang Gurih". Selerasa.com (in Indonesian). Retrieved 2020-04-28.
↑ Inc, Tastemade. "Sop Ikan Batam ~ Resep". Tastemade (in Indonesian). Retrieved 2020-04-28.{{cite web}}: |last= has generic name (help)
↑ "Sup Udang Pedah - Sajian Sedap". sajiansedap.grid.id (in Indonesian). Retrieved 2020-04-28.
1 2 "Bakso: The Indonesian meatball soup President Obama loved as a child". NY Daily News . Associated Press. November 18, 2010. Retrieved 30 January 2015.
↑ "Resep Pallu basa (khas Makassar) oleh Anna Marbun". Cookpad (in Indonesian). Retrieved 2017-12-12.
↑ Wongso, W.; Tobing, H. (2013). Homestyle Indonesian Cooking (in Spanish). Tuttle Publishing. ISBN 978-1-4629-1106-6 . Retrieved January 30, 2015.
↑ Whitmarsh, A.; Wood, M. (2013). Jakarta: 25 Excursions in and Around the Indonesian Capital. Tuttle Publishing. p. 119. ISBN 978-1-4629-0893-6 . Retrieved October 1, 2016.
↑ Usman (23 March 2012). "Wisata Kuliner Makassar: Menikmati Sop Saudara Dan Ikan Bandeng Bakar Khas Pangkep". MakassaRTV. Archived from the original on 5 March 2016. Retrieved 25 July 2013.
↑ Planet, L.; Berkmoes, R.V.; Brash, C.; Cohen, M.; Elliott, M.; Mitra, G.; Noble, J.; Skolnick, A.; Stewart, I.; Waters, S. (2010). Lonely Planet Indonesia. Travel Guide. Lonely Planet Publications. ISBN 978-1-74220-348-5 . Retrieved January 30, 2015.
↑ "Recipe: Tabu Moitomo Gorontalo". Omar Niode Foundation. Retrieved 2023-07-07.
↑ Von Holzen, H.; Ltd, M.C.I.P. (2014). A New Approach to Indonesian Cooking. Marshall Cavendish International (Asia) Private Limited. p. 15. ISBN 978-981-4634-95-3 . Retrieved September 8, 2018.
↑ Kraig, B.; D, C.T.S.P. (2013). Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. ABC-CLIO. p. 184. ISBN 978-1-59884-955-4 . Retrieved September 8, 2018.
1 2 3 "Soup in Indonesia". Euromonitor International. March 2014. Retrieved 30 January 2015.

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[epicurina-1] 1 2 "Indonesian Cuisine." Archived 2017-08-23 at the Wayback Machine Epicurina.com . Accessed July 2011.

[2] "Mengulik Data Suku di Indonesia". Badan Pusat Statistik. 18 November 2015. Retrieved 12 February 2020.

[Cornell_&_Anwar-3] 1 2 Cornell, K.; Anwar, M. (2004). Cooking the Indonesian Way: Culturally Authentic Foods Including Low-fat and Vegetarian Recipes. Easy Menu Ethnic Cookbooks 2nd Edition. Ebsco Publishing. p. 31. ISBN 978-0-8225-2157-0 . Retrieved January 30, 2015.

[Yuen-4] Yuen, D. (2013). Indonesian Cooking: Satays, Sambals and More. Tuttle Publishing. p. 116. ISBN 978-1-4629-0853-0 . Retrieved January 30, 2015.

[Von_Holzen_Hutton_Arsana-5] 1 2 Von Holzen, H.; Hutton, W.; Arsana, L. (1999). The Food of Indonesia: Authentic Recipes from the Spice Islands. Periplus World Food Series. Periplus Editions. p. 58. ISBN 978-962-593-389-4 . Retrieved January 29, 2015.

[TFOI-6] 1 2 von Holzen, H.; Arsana, L.; Hutton, W. (2015). The Food of Indonesia: Delicious Recipes from Bali, Java and the Spice Islands. Tuttle Publishing. p. 168. ISBN 978-1-4629-1491-3 . Retrieved January 29, 2015.

[CNN-7] 1 2 3 4 5 6 7 "40 of Indonesia's best dishes". CNN Travel. August 9, 2011. Retrieved January 30, 2015.

[8] Moskin, Julia (January 7, 2009). "Soto Ayam (Indonesian Chicken Soup With Noodles and Aromatics) Recipe". New York Times Cooking. Retrieved January 30, 2015.

[9] "Coto Ranggong, a delicious eatery that harks back to the past". The Jakarta Post. Retrieved 2017-12-12.

[FAO-10] "Recipe: Soup Brenebon". FAO .

[LP-11] 1 2 Witton, Patrick; Elliott, Mark (2003), Lonely Planet Indonesia. Lonely Planet Publications, p. 108

[12] Ilham (2015-11-10). "Resep Masakan Ikan Cakalang Kuah Kuning Yang Gurih". Selerasa.com (in Indonesian). Retrieved 2020-04-28.

[13] Inc, Tastemade. "Sop Ikan Batam ~ Resep". Tastemade (in Indonesian). Retrieved 2020-04-28.{{cite web}}: |last= has generic name (help)

[14] "Sup Udang Pedah - Sajian Sedap". sajiansedap.grid.id (in Indonesian). Retrieved 2020-04-28.

[AP-15] 1 2 "Bakso: The Indonesian meatball soup President Obama loved as a child". NY Daily News . Associated Press. November 18, 2010. Retrieved 30 January 2015.

[16] "Resep Pallu basa (khas Makassar) oleh Anna Marbun". Cookpad (in Indonesian). Retrieved 2017-12-12.

[17] Wongso, W.; Tobing, H. (2013). Homestyle Indonesian Cooking (in Spanish). Tuttle Publishing. ISBN 978-1-4629-1106-6 . Retrieved January 30, 2015.

[Whitmarsh_Wood_2013_p._119-18] Whitmarsh, A.; Wood, M. (2013). Jakarta: 25 Excursions in and Around the Indonesian Capital. Tuttle Publishing. p. 119. ISBN 978-1-4629-0893-6 . Retrieved October 1, 2016.

[tv-19] Usman (23 March 2012). "Wisata Kuliner Makassar: Menikmati Sop Saudara Dan Ikan Bandeng Bakar Khas Pangkep". MakassaRTV. Archived from the original on 5 March 2016. Retrieved 25 July 2013.

[20] Planet, L.; Berkmoes, R.V.; Brash, C.; Cohen, M.; Elliott, M.; Mitra, G.; Noble, J.; Skolnick, A.; Stewart, I.; Waters, S. (2010). Lonely Planet Indonesia. Travel Guide. Lonely Planet Publications. ISBN 978-1-74220-348-5 . Retrieved January 30, 2015.

[21] "Recipe: Tabu Moitomo Gorontalo". Omar Niode Foundation. Retrieved 2023-07-07.

[22] Von Holzen, H.; Ltd, M.C.I.P. (2014). A New Approach to Indonesian Cooking. Marshall Cavendish International (Asia) Private Limited. p. 15. ISBN 978-981-4634-95-3 . Retrieved September 8, 2018.

[23] Kraig, B.; D, C.T.S.P. (2013). Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. ABC-CLIO. p. 184. ISBN 978-1-59884-955-4 . Retrieved September 8, 2018.

[EM-24] 1 2 3 "Soup in Indonesia". Euromonitor International. March 2014. Retrieved 30 January 2015.

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