Low Sodium Soto Ayam

Discover a heart-healthy twist on a beloved Indonesian classic with this Low Sodium Soto Ayam recipe. Bursting with vibrant Southeast Asian flavors, this comforting chicken soup balances the earthy warmth of fresh turmeric and ginger with fragrant kaffir lime leaves and lemongrass. Tender shredded chicken, vibrant vegetables, and silky coconut milk come together in a deeply flavorful broth that’s lightened with low sodium chicken stock and seasoned naturally with aromatic spices. Served over supple glass noodles and finished with fresh cilantro, zesty lime, and crunchy bean sprouts, this recipe delivers all the soulful richness of traditional Soto Ayam while being mindful of your sodium intake. Perfect for a cozy dinner or an immune-boosting meal, this nutritious, gluten-free soup is as satisfying as it is nourishing!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs (skinless, bone-in)
• 4 cups Low sodium chicken broth
• 2 cups Water
• 3 medium Shallots
• 4 large Garlic cloves
• 1 teaspoon Fresh turmeric (grated or minced)
• 1 teaspoon Ginger (grated or minced)
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 2 Lemongrass stalks (bruised)
• 3 Kaffir lime leaves
• 2 Bay leaves
• 1 cup Coconut milk (unsweetened)
• 1 medium Carrot (sliced into thin rounds)
• 2 stalks Green onion (chopped)
• 1 cup Bean sprouts
• 1 cup Cabbage (shredded)
• 100 grams Glass noodles (soaked in warm water, drained)
• 4 Lime wedges
• 2 tablespoons Fresh cilantro
• 0 Pepper (to taste)
• 2 tablespoons Low sodium soy sauce (optional, for serving)

Directions

Step 1

Rinse the chicken thighs and set aside. Select a large pot to prepare the broth.

Step 2

Finely chop the shallots and garlic. In the pot, sauté the shallots, garlic, turmeric, and ginger over medium heat for 2-3 minutes until fragrant.

Step 3

Add coriander powder and cumin powder to the pot and stir for another minute to toast the spices.

Step 4

Pour in the low sodium chicken broth and water. Add the chicken thighs, lemongrass stalks, kaffir lime leaves, and bay leaves. Bring to a boil and then reduce to a gentle simmer.

Step 5

Let the chicken simmer for 30-40 minutes. Skim off any foam or impurities from the surface periodically.

Step 6

Once the chicken is cooked through, remove it from the pot and set aside to cool slightly. Shred the chicken meat with two forks and discard the bones.

Step 7

To the broth, add the coconut milk, sliced carrot, bean sprouts, and shredded cabbage. Simmer for another 10 minutes until the vegetables are tender.

Step 8

Add the shredded chicken back into the pot. Adjust seasoning with pepper and a splash of low sodium soy sauce if desired.

Step 9

Prepare individual serving bowls with a portion of glass noodles. Ladle the hot Soto Ayam broth over the noodles, making sure to include both chicken and vegetables.

Step 10

Garnish with green onions, fresh cilantro, and a squeeze of lime. Serve warm and enjoy your low sodium Soto Ayam!

Nutrition Facts

Serving size	(2881.8g)

Amount per serving	% Daily Value*
Calories	2096.3

Total Fat 114.5g	0%
Saturated Fat 65.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 470mg	0%
Sodium 3787.0mg	0%
Total Carbohydrate 115.6g	0%
Dietary Fiber 18.9g	0%
Total Sugars 29.0g
Protein 161.2g	0%

Vitamin D 0IU	0%
Calcium 454.2mg	0%
Iron 22.5mg	0%
Potassium 4027.5mg	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: 48.2%

Protein: 30.2%

Carbs: 21.6%