This is alist of Indonesian soups.Indonesian cuisine is diverse, in part becauseIndonesia is composed of approximately 6,000 populated islands of the total 18,000 in the world's largest archipelago,^[1] with more than600 ethnic groups.^[2] Many regional cuisines exist, often based uponindigenous culture and foreign influences.^[1] Indonesian soups are known to be flavoursome with generous amount ofbumbu spice mixture.

Indonesian cuisine has a diverse variety ofsoups.^[3] Some Indonesian soups may be served as meals,^[3] while others are lighter.^[4] TheMakassarese ofSouth Sulawesi, Indonesia are known for preparing "hearty beef soups"^[5] that also use coconut and lemongrass as ingredients.^[6]

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

1. Soto refer to variety of Indonesian traditionally spiced meat soups, either in clear broth or in richcoconut milk-base soup, example includessoto ayam.
2. Sayur refer to traditional vegetables stews, such assayur asem andsayur lodeh.
3. Sop orsup usually refer to soups derived from western influences, such assop buntut.
4. Mi kuah refer to variousnoodle soups of Indonesia, usually refer to noodle soups derived fromChinese andPeranakan influences, such asmi bakso kuah andlaksa. 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.

• Soto – a traditional meat soup.^[7] Many variations exist.
• Soto ayam – chicken soto,^[8]
• Soto babat –tripesoto.
• Soto babi – Balineseporksoto.
• Soto daging – beef soup, usually eat withjeroan (offal) or quail egg satay.
• Soto padang – beef rice noodle soup with potatoes and egg, specialty of Padang.
• Sroto orsoto sokaraja – soto with peanut sambal.
• Soto Betawi – beef or chicken soup originating in West Java with a coconut milk infused broth usually enjoyed with emping.
• Coto makassar –Makassarese beef soup, a traditionalbeef andoffalsoto variant from Makassar, South Sulawesi.^[9]

• Binte biluhuta ormilu siram - corn soup fromGorontalese cuisine with a unique flavour due to sweetness from themaize, sourness fromstarfruit andlime, and spiciness from chilies. It is enriched with cakalang (skipjack tuna) andshrimp.
• Brenebon orsayur kacang merah – redkidney bean soup, served in broth made from boiledpig's trotters, beef or chicken.^[10]
• Sayur asem – usestamarind as a main ingredient, along with vegetables,chayote,bilimbi andmelinjo^[7]
• Sayur bayam orsayur bening – spinach and corn in clear soup flavoured withtemu kunci.
• Sayur lodeh – vegetables incoconut milk soup.
• Sayur sop – vegetables soup (common beans,carrot,cabbages, potato,celery,cauliflower, friedshallots), in chicken broth soup, often includes diced chicken.
• Sayur oyong – clear vegetable soup made of okra orLuffa acutangula.
• Sup ercis orerten – 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.

• Ayam buah keluak – chicken rib stew cooked with the nuts from thePangium edule.
• Opor ayam – prepared with the main ingredients ofchicken cooked incoconut milk.^[11] It is especially common inCentral 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 – acreamy soup with addition ofmilk is obviously derived from western influence, and today is quite common in Indonesia. Variants includesup krim ayam (with chicken),sup krim jamur (with mushroom), andsup krim asparagus (withasparagus).

• 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 ofpapeda and be a delicacy fromMaluku andPapua.
• Kapurung –sago and fish soup fromSouth Sulawesi.
• Mangut – Javanese coconut milk fish soup.
• Pindang – fish boiled in salt and sour-tasting spices, usually tamarind.
• Pindang koyong – fish cooked in yellow gravy-likesoto with variousspices, specialty ofBanyuwangi,East Java.
• Pindang serani – pindang made from various kind ofseafood andmilkfish.
• Pindang tongkol – pindang variant using pindang processedmackerel tuna.
• Sup cakalang kuah kuning –Skipjack tuna in yellow spicy soup speciality ofManado, North Sulawesi. Spice mixture include turmeric, ginger, candlenut, garlic, shallot, chili pepper and lemongrass.^[12]
• Sup ikan – fish soup, specialty ofBatam island near Singapore. Usually usesred snapper and dried shrimp, seasoned with shallot, garlic, pepper, soy sauce, fish sauce, add with tomato, scallion andbawang goreng.^[13]
• Sup ikan kuah asam – seafood fish in sour soup speciality ofGorontalo cuisine,Gorontalo Peninsula andMinahasan 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 spicyshrimp soup, made of shrimp, dried shrimp, fishballs, mushroom, carrot, scallion, garlic and chili pepper.^[14]
• Tekwan – surimi fishcake akin topempek,bihun rice noodle, jicama and mushroom soup, specialty ofPalembang.

• 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 includebok choy, tofu, hard-boiled egg, fried shallots and wontons.^[15] It has been described as a nationalstreet food of Indonesia.^[15]
• Balungan –bakso soup that addsbalungan (bone) in portions.
• Brongkos – spicy meat and beans stew, specialty ofYogyakarta andCentral Java.
• Empal gentong – spicy beef offal soup specialty of Cirebon, West Java.
• Feijoada – a Timorese bean soup with beef and pork, influenced byPortuguese cuisine.
• Gulai – stewcurry 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 unripejackfruit.
• Kaledo – a traditional spicycow's trotters soup fromDonggala 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 blackkeluak soup that originated fromEast Java^[7]
• Saksang – pork, dog, or water buffalo meat stew cooked in its blood, mixed with coconut milk andspices.
• Saltah – stew made ofmarak, a dollop of fenugreek froth, andsahawiq based onArab Indonesian cuisine.
• Semur – meat stew (usually beef) withsweet soy sauce andspices.
• Sop buntut – oxtail soup.^[7][17]
• Sekba – or sometimes calledbektim is aChinese Indonesianporkoffals stewed in mildsoy sauce-based soup.^[18]
• Sop iga – an indonesian cow rib soup with celery, tomato, and carrot.
• Sop saudara – a spicybeefsoup contains bits of beef andoffals (usually fried cow's lungs),rice vermicelli,perkedel (fried potato patty) and hardboiled egg. The spices includesgarlic,shallot,candlenut,coriander,caraway,ginger,galangal, lime leaf,lemongrass,nutmeg andcinnamon. Garnishing include choppedscallion andbawang goreng (crispy friedshallot).^[19]
• Sop senerek – a traditional soup fromMagelang withbeef,red bean,carrot,tomato,celery, and somebawang goreng.
• Sop kambing – prepared withgoat meat, tomato, celery,spring onion, ginger,candlenut and lime leaf, its broth is yellow in color.^[7]
• Tengkleng – goatjeroan (offals) andtetelan (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 abeef 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 ofSolo, Central Java.

• 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 onPeranakan. 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 shrimpbroth soup.
• Laksa bogor – laksa contains rice vermicelli, beansprouts, andoncom.
• 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 flakedmackerel, wild ginger flower, lemongrass, and chili pepper.
• Laksa tambelan – laksa made of flakedsauteed smokedmackerel tuna orskipjack tuna,spices and lump of sagoo noodles, served in spicykerisik.
• 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.

• 
  Brenebon soup fromManado.
• 
  Sayur lodeh, vegetables stew in coconut milk.
• 
  Sayur bening bayam, spinach and corn in clear soup.
• 
  Sayur oyong made withLuffa acutangula.
• 
  Empal gentong fromCirebon.
• 
  Lontong opor is a common breakfast inCilacap.
• 
  Sup krim ayam, Western-derived chicken cream soup.
• 
  Binte biluhuta orsweet-cornsoup fromGorontalo
• 
  Rawon black soup (left), fromSurabaya.
• 
  Sekba Chinese Indonesian pork offal soup.
• 
  Sop saudara beef soup fromMakassar.
• 
  Sop kambing,goat meat soup.
• 
  Balinese pork soto.
• 
  Soto mie fromBogor.
• 
  Tengkleng, amutton soup ofSolo.
• 
  Tekwan fromPalembang.
• 
  Timlo solo
• 
  Sayur sop vegetables soup.
• 
  Ikan kuah kuning fish soup ofMaluku andPapua.
• 
  Sup Matahari, literally means soup of the sun fromSolo.
• 
  Bihun kuah

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]

• Cuisine of Indonesia
• Javanese cuisine
• List of Indonesian beverages
• List of Indonesian condiments
• List of Indonesian dishes
• List of soups
• List of stews

• Media related toSoups of Indonesia at Wikimedia Commons

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• Indonesian cuisine-related lists

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