Low Carb Soto Ayam

Discover a nourishing twist on a beloved Indonesian classic with this Low Carb Soto Ayam. Perfect for those seeking a healthier alternative without sacrificing flavor, this recipe swaps traditional noodles for zucchini noodles ("zoodles"), keeping it light and keto-friendly. Tender shredded chicken thighs, aromatic spices like turmeric and coriander, and rich coconut milk blend harmoniously in a fragrant, invigorating broth. Lemongrass and kaffir lime leaves infuse the dish with authentic Southeast Asian flair, while bean sprouts, boiled eggs, and fresh cilantro add layers of texture and freshness. Quick to prepare in under an hour, this vibrant low-carb soup is as comforting as it is wholesome. Serve with lime wedges for a zesty finish and optional fried shallots for a delightful crunch!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 g boneless, skinless chicken thighs
• 200 ml unsweetened coconut milk
• 1 liter chicken stock
• 4 shallots
• 3 garlic cloves
• 20 g ginger
• 1 tsp turmeric powder
• 1 tsp ground coriander
• 1 lemongrass stalk
• 3 kaffir lime leaves
• 1 tsp salt
• 0.5 tsp white pepper
• 2 tbsp coconut oil
• 300 g zucchini, spiralized (for 'zoodles')
• 100 g bean sprouts
• 2 boiled eggs, halved
• 1 lime, cut into wedges
• 20 g fresh cilantro leaves
• 2 tbsp fried shallots (optional, for garnish)

Directions

Step 1

In a large pot, heat 2 tablespoons of coconut oil over medium heat.

Step 2

Blend shallots, garlic, and ginger into a smooth paste using a food processor or mortar and pestle.

Step 3

Add the paste to the pot and sauté until fragrant, about 2 minutes.

Step 4

Stir in turmeric powder and ground coriander, cooking for another minute.

Step 5

Bruise the lemongrass stalk and add it to the pot along with kaffir lime leaves.

Step 6

Pour in chicken stock and bring to a gentle boil.

Step 7

Add the chicken thighs to the pot and simmer for 20 minutes or until fully cooked.

Step 8

Remove the chicken thighs and shred them into bite-sized pieces using forks. Return the shredded chicken to the pot.

Step 9

Stir in unsweetened coconut milk, salt, and white pepper. Let the soup simmer for an additional 5 minutes.

Step 10

To serve, divide spiralized zucchini ('zoodles') into bowls along with a handful of bean sprouts.

Step 11

Ladle the hot Soto Ayam broth over the zucchini noodles and bean sprouts to gently soften them.

Step 12

Top each bowl with half a boiled egg, a sprinkle of fresh cilantro, and optional fried shallots.

Step 13

Serve with lime wedges on the side for added brightness.

Nutrition Facts

Serving size	(2606.0g)

Amount per serving	% Daily Value*
Calories	2126.9

Total Fat 112.1g	0%
Saturated Fat 45.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1057mg	0%
Sodium 3402.3mg	0%
Total Carbohydrate 95.3g	0%
Dietary Fiber 16.7g	0%
Total Sugars 33.2g
Protein 194.6g	0%

Vitamin D 123IU	0%
Calcium 829.4mg	0%
Iron 23.7mg	0%
Potassium 3400.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.5%

Protein: 35.9%

Carbs: 17.6%