Keto Soto Ayam
Dive into the vibrant flavors of this Keto Soto Ayam, a low-carb twist on the traditional Indonesian chicken soup. This aromatic dish is brimming with tender shredded chicken, a fragrant medley of spices like turmeric, lemongrass, and galangal, and a rich, savory chicken broth. Paired with blanched cabbage, crunchy bean sprouts, and topped with hard-boiled eggs and fresh lime wedges, this keto-friendly version of Soto Ayam offers a hearty, satisfying meal without the carbs. Perfect for meal prep or a cozy dinner, this dish combines authentic Southeast Asian flavors with a healthy ketogenic approach, keeping your taste buds delighted and your diet on track.
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Recipe Information
Ingredients
- 500 g Chicken thighs (bone-in, skin-on)
- 2 tbsp Coconut oil
- 2 slices Galangal (sliced)
- 2 stalks Lemongrass (white part only, bruised)
- 2 pieces Bay leaves
- 3 pieces Kaffir lime leaves
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 4 cloves Garlic (minced)
- 5 pieces Shallots (finely chopped)
- 1 liter Chicken broth (unsweetened, low-sodium)
- 100 g Cabbage (shredded)
- 50 g Bean sprouts
- 2 pieces Hard-boiled eggs (halved)
- 2 stalks Scallions (sliced)
- 4 pieces Lime wedges
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Chili flakes (optional)
Instructions
Heat 2 tablespoons of coconut oil in a large pot over medium heat.
Sauté the minced garlic, chopped shallots, turmeric powder, and coriander powder until fragrant, about 2-3 minutes.
Add the sliced galangal, bruised lemongrass stalks, bay leaves, and kaffir lime leaves to the pot. Stir well.
Add the chicken thighs to the pot and sear until slightly browned on all sides, about 5 minutes.
Pour in 1 liter of chicken broth and bring to a boil. Lower the heat and let it simmer for 25 minutes, or until the chicken is tender and fully cooked.
Remove the chicken from the pot and let it cool slightly. Shred the chicken meat and discard the bones and skin.
Return the shredded chicken to the pot. Add the salt, black pepper, and optional chili flakes, adjusting seasoning to taste.
Blanch the shredded cabbage and bean sprouts in boiling water for 2 minutes, then drain and set aside.
To serve, divide the cabbage and bean sprouts among serving bowls. Ladle the hot soup with chicken over the vegetables.
Top each bowl with halved hard-boiled eggs, sliced scallions, and a squeeze of fresh lime juice.
Serve immediately and enjoy your Keto Soto Ayam!
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 747 mg | 32% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.0 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 670 mg | 14% | |
*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.
