Vegan Soto Ayam

Experience the comforting flavors of Indonesia with this Vegan Soto Ayam, a plant-based twist on the traditional chicken soup. Featuring tender shredded jackfruit and earthy oyster mushrooms, this flavorful soup is infused with a fragrant blend of turmeric, ginger, lemongrass, and kaffir lime leaves. Enriched with creamy coconut milk and served over delicate rice vermicelli noodles, it delivers a bold yet soothing taste with every spoonful. Garnished with fresh cilantro, crunchy bean sprouts, fried shallots, and a squeeze of lime, this hearty vegan dish is perfect for both weeknight dinners and warming up on chilly days. Ready in just over an hour, it’s a vibrant, wholesome meal that will delight your taste buds while keeping it 100% plant-based!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 400 grams Young green jackfruit (canned, in brine)
• 150 grams Oyster mushrooms (or shiitake, shredded)
• 6 cups Vegetable stock
• 1 cup Coconut milk
• 4 small Shallots
• 4 Garlic cloves
• 1 inch Fresh turmeric root (or ground turmeric)
• 1 inch Fresh ginger
• 2 Candlenuts (or macadamia nuts)
• 1 teaspoon Coriander seeds
• 0.5 teaspoon Cumin powder
• 4 Kaffir lime leaves
• 1 Lemongrass stalk
• 2 Bay leaves
• 2 tablespoons Cooking oil (e.g., coconut or vegetable oil)
• 1.5 teaspoons Salt
• 1 teaspoon Sugar (optional)
• 100 grams Rice vermicelli noodles
• 1 cup Bean sprouts
• 0.5 cup Fresh cilantro (for garnish)
• 0.25 cup Spring onions (for garnish)
• 4 Lime wedges (for serving)
• 0.25 cup Fried shallots (for garnish)

Directions

Step 1

Drain and rinse the canned jackfruit. Shred the jackfruit pieces into smaller segments using your hands or a fork. Set aside.

Step 2

In a blender or food processor, blend the shallots, garlic, turmeric root, ginger, candlenuts, coriander seeds, and cumin into a smooth paste. Add a bit of water if needed to help the blending process.

Step 3

Heat the cooking oil in a large pot over medium heat. Add the spice paste and sauté for 3-4 minutes until fragrant.

Step 4

Bruise the lemongrass stalk by hitting it gently with the back of a knife to release its aroma. Add the lemongrass, kaffir lime leaves, and bay leaves to the pot. Stir for 1-2 minutes.

Step 5

Add the shredded jackfruit and mushrooms to the pot, stirring to coat them evenly in the spices. Cook for 5 minutes.

Step 6

Pour in the vegetable stock and coconut milk. Stir well and bring to a gentle boil.

Step 7

Reduce the heat to a simmer, cover, and let the soup cook for 25-30 minutes, allowing the flavors to meld together.

Step 8

Meanwhile, prepare the rice vermicelli noodles according to the package instructions. Drain and set aside.

Step 9

Once the soup is done simmering, remove the lemongrass stalk, lime leaves, and bay leaves from the pot. Taste and adjust with salt and sugar as needed.

Step 10

To serve, divide the cooked rice vermicelli noodles among serving bowls. Ladle the hot soup over the noodles, ensuring each bowl gets a portion of jackfruit and mushrooms.

Step 11

Top each bowl with bean sprouts, fresh cilantro, spring onions, and fried shallots. Serve immediately with lime wedges on the side for a bright citrusy kick.

Nutrition Facts

Serving size	(2954.9g)

Amount per serving	% Daily Value*
Calories	2392.7

Total Fat 112.2g	0%
Saturated Fat 40.5g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 8751.1mg	0%
Total Carbohydrate 319.5g	0%
Dietary Fiber 48.9g	0%
Total Sugars 70.2g
Protein 64.3g	0%

Vitamin D 0IU	0%
Calcium 749.2mg	0%
Iron 32.2mg	0%
Potassium 6532.8mg	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: 39.7%

Protein: 10.1%

Carbs: 50.2%