Paleo Soto Ayam

Paleo Soto Ayam is your ticket to a comforting bowl of Indonesian-inspired goodness, reimagined to align with paleo principles. This vibrant, nutrient-packed soup features tender, shredded chicken thighs simmered in a fragrant broth infused with turmeric, fresh ginger, lemongrass, and optional Kaffir lime leaves for a burst of citrusy aroma. Instead of traditional noodles, spiralized zucchini and cauliflower “rice” add a low-carb twist, making it both wholesome and gluten-free. Coconut aminos, lime juice, and fresh cilantro elevate the dish with a balance of umami and freshness. Ready in just an hour and brimming with immune-boosting ingredients, it’s perfect for a cozy dinner that nourishes the soul and supports a healthy lifestyle. Serve hot, topped with crunchy bean sprouts for added texture, and enjoy this paleo take on Indonesia’s beloved Soto Ayam!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams chicken thighs (boneless, skinless)
• 2 medium zucchini (spiralized into noodles)
• 1 medium head cauliflower (processed into rice-like granules)
• 2 tablespoons coconut oil
• 1 medium onion (finely chopped)
• 4 large garlic cloves (minced)
• 1 tablespoon fresh ginger (grated)
• 2 teaspoons turmeric powder
• 1 stalk lemongrass stalk (bruised and cut into 2-inch pieces)
• 3 leaves Kaffir lime leaves (optional but recommended)
• 1 liter chicken bone broth (preferably homemade)
• 2 tablespoons coconut aminos
• 1 large lime (juiced)
• 1 handful fresh cilantro (chopped, for garnish)
• 100 grams bean sprouts (optional for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat coconut oil in a large pot over medium heat. Add the chopped onions and sauté until translucent, about 3-4 minutes.

Step 2

Stir in the minced garlic, grated ginger, and turmeric powder. Cook for 1 minute until fragrant.

Step 3

Add the chicken thighs and cook for 2-3 minutes on each side, until lightly browned.

Step 4

Pour in the chicken bone broth and add the bruised lemongrass stalk, Kaffir lime leaves (if using), salt, and black pepper. Bring to a boil, then reduce the heat to low and let it simmer for 20 minutes.

Step 5

Remove the chicken thighs from the soup and shred them using two forks. Return the shredded chicken to the pot.

Step 6

Stir in the coconut aminos and lime juice. Taste and adjust seasoning, adding extra salt or pepper as needed.

Step 7

If using spiralized zucchini noodles, add them to the pot and cook for 2-3 minutes, until tender. If using cauliflower rice, stir it in and cook for 3-4 minutes, until softened.

Step 8

Remove the lemongrass stalk and Kaffir lime leaves from the soup before serving.

Step 9

Serve hot, garnished with fresh cilantro and (optionally) bean sprouts. Enjoy your Paleo Soto Ayam!

Nutrition Facts

Serving size	(2966.1g)

Amount per serving	% Daily Value*
Calories	1922.8

Total Fat 93.3g	0%
Saturated Fat 40.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 545mg	0%
Sodium 4394.6mg	0%
Total Carbohydrate 99.2g	0%
Dietary Fiber 22.9g	0%
Total Sugars 35.8g
Protein 180.8g	0%

Vitamin D 0IU	0%
Calcium 463.2mg	0%
Iron 20.1mg	0%
Potassium 5305.3mg	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: 42.8%

Protein: 36.9%

Carbs: 20.2%