Low Fat Soto Ayam

Discover the comforting flavors of Indonesia with this Low Fat Soto Ayam, a lighter take on the classic Indonesian chicken soup that's both nutritious and satisfying. This recipe combines tender shredded chicken breast with aromatic spices like turmeric, ginger, and lemongrass for a bold flavor profile, while low-fat coconut milk adds a touch of creaminess without the extra calories. Packed with fresh bean sprouts, shredded cabbage, and rice vermicelli noodles, each bowl is a wholesome, gluten-free meal that’s brimming with vibrant colors and textures. Ready in under an hour, this hearty yet low-fat dish is perfect for a cozy weeknight dinner or meal prep. Garnish with lime wedges and fried shallots for an irresistible finishing touch!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken breast
• 4 cloves shallots
• 4 cloves garlic
• 2 pieces candlenuts or raw cashews
• 1 inch ginger (peeled and sliced)
• 1 inch turmeric (peeled and sliced)
• 1 teaspoon ground coriander
• 1 liter low sodium chicken stock
• 2 stalks lemongrass (bruised)
• 3 leaves lime leaves
• 200 milliliters low-fat coconut milk (optional for creaminess)
• 100 grams bean sprouts
• 100 grams shredded cabbage
• 100 grams rice vermicelli noodles
• 2 stalks green onions (sliced)
• 2 tablespoons celery leaves (optional, chopped)
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 4 pieces lime wedges
• 2 tablespoons fried shallots (optional, for garnish)

Directions

Step 1

Place the chicken breast in a pot with the chicken stock and bring to a boil. Reduce heat to simmer and cook for 20 minutes or until the chicken is cooked through.

Step 2

Remove the chicken from the pot and let it cool. Shred the chicken into thin strips and set aside.

Step 3

In a blender or food processor, blend together the shallots, garlic, candlenuts (or cashews), ginger, turmeric, and ground coriander until it forms a smooth paste.

Step 4

Heat a non-stick pan over medium heat and sauté the spice paste for 3-5 minutes until fragrant, adding a tablespoon of water if it sticks to the pan.

Step 5

Add the spice paste, bruised lemongrass, and lime leaves to the chicken stock. Simmer for 15 minutes to infuse the flavors.

Step 6

If using, stir in the low-fat coconut milk and let it warm through for 5 minutes. Do not let it boil to prevent curdling.

Step 7

Prepare the rice vermicelli noodles according to package instructions, drain, and set aside.

Step 8

Divide the cooked noodles, bean sprouts, shredded cabbage, and shredded chicken into serving bowls.

Step 9

Ladle the hot soup over the ingredients in each bowl.

Step 10

Top with sliced green onions, chopped celery leaves (if using), and fried shallots (optional).

Step 11

Serve immediately with lime wedges on the side for extra zing.

Nutrition Facts

Serving size	(2283.4g)

Amount per serving	% Daily Value*
Calories	1606.9

Total Fat 31.9g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 425mg	0%
Sodium 3422.9mg	0%
Total Carbohydrate 145.8g	0%
Dietary Fiber 14.5g	0%
Total Sugars 20.4g
Protein 178.3g	0%

Vitamin D 25IU	0%
Calcium 333.0mg	0%
Iron 16.7mg	0%
Potassium 2922.7mg	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: 18.1%

Protein: 45.0%

Carbs: 36.8%