Whole30 Soto Ayam

Elevate your Whole30 meal plan with this vibrant and aromatic Whole30 Soto Ayam, a wholesome twist on the classic Indonesian chicken soup. Simmered with bone-in chicken thighs, bruised lemongrass, and fragrant spices like turmeric, cumin, and coriander, this nutrient-packed dish boasts layers of bold, earthy flavors. Coconut aminos and fresh ginger add a savory-slightly-sweet balance, while julienned carrots, fresh cilantro, and optional bean sprouts provide texture and brightness in every bite. Garnished with soft-boiled eggs and served with lime wedges to enhance the zesty, tangy notes, this paleo-friendly soup is the perfect guilt-free comfort food. Ready in just an hour, it’s not only Whole30-compliant but also a nourishing and satisfying one-pot wonder for any day of the week.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces bone-in chicken thighs
• 8 cups water
• 2 stalks lemongrass stalks (bruised and cut into 2-inch pieces)
• 2 bay leaves
• 2 lime leaves (optional)
• 2 tablespoons coconut aminos
• 1 teaspoon salt
• 2 tablespoons coconut oil
• 3 medium shallots (thinly sliced)
• 4 garlic cloves (minced)
• 2 teaspoons turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ginger (grated)
• 1 large carrot (julienned or thinly sliced)
• 2 green onion (sliced for garnish)
• 1 handful cilantro leaves (for garnish)
• 1 cup bean sprouts (optional, for garnish)
• 4 pieces lime wedges (for serving)
• 4 pieces soft-boiled eggs (peeled, optional)

Directions

Step 1

In a large pot, combine chicken thighs, water, bruised lemongrass, bay leaves, and lime leaves (if using). Bring to a boil, then reduce heat to a simmer. Skim any foam or impurities that surface. Allow to simmer for 20 minutes, until the chicken is fully cooked and the broth is infused with aromatic flavors.

Step 2

While the chicken is cooking, heat coconut oil in a skillet over medium heat. Add sliced shallots and sauté until golden and fragrant, about 3-4 minutes. Add minced garlic, turmeric, ground coriander, ground cumin, and grated ginger. Stir for 1-2 minutes until the spices bloom and become aromatic.

Step 3

Remove the chicken thighs from the broth and set them aside to cool slightly. Strain the broth to remove the lemongrass, bay leaves, and lime leaves.

Step 4

Shred the chicken meat using two forks and discard the bones.

Step 5

Return the shredded chicken to the pot with the strained broth. Stir in the cooked spice mixture, coconut aminos, and salt. Add the julienned carrots and simmer for another 10 minutes until the carrots are tender.

Step 6

Ladle the soup into bowls and garnish with sliced green onions, cilantro, and bean sprouts (if using). Add a soft-boiled egg on top for extra protein, if desired.

Step 7

Serve with lime wedges on the side for squeezing right before eating. Enjoy your Whole30-compliant Soto Ayam!

Nutrition Facts

Serving size	(3704.0g)

Amount per serving	% Daily Value*
Calories	2958.8

Total Fat 204.1g	0%
Saturated Fat 72.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1554mg	0%
Sodium 4002.2mg	0%
Total Carbohydrate 81.6g	0%
Dietary Fiber 12.5g	0%
Total Sugars 26.5g
Protein 196.6g	0%

Vitamin D 176IU	0%
Calcium 588.9mg	0%
Iron 29.6mg	0%
Potassium 4304.5mg	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: 62.3%

Protein: 26.7%

Carbs: 11.1%