Low Carb Soto Ayam
Savor the comforting flavors of Indonesia with this Low Carb Soto Ayam, a lighter take on the traditional chicken soup dish. Perfect for those following a low-carb or keto lifestyle, this recipe swaps out rice noodles for spiralized zucchini "zoodles," transforming the classic into a guilt-free, wholesome bowl of goodness. Infused with aromatic spices—turmeric, coriander, garlic, and lemongrass—each spoonful delivers layers of vibrant flavor. Tender shredded chicken, creamy coconut milk, and fresh toppings like bean sprouts, boiled eggs, and cilantro complete this nourishing meal, while a squeeze of lime adds a bright, citrusy finish. Ready in just an hour, this recipe is an ideal choice for a healthy yet indulgent dinner that celebrates Southeast Asian cuisine.
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Recipe Information
Ingredients
- 500 g boneless, skinless chicken thighs
- 200 ml unsweetened coconut milk
- 1 liter chicken stock
- 4 shallots
- 3 garlic cloves
- 20 g ginger
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1 lemongrass stalk
- 3 kaffir lime leaves
- 1 tsp salt
- 0.5 tsp white pepper
- 2 tbsp coconut oil
- 300 g zucchini, spiralized (for 'zoodles')
- 100 g bean sprouts
- 2 boiled eggs, halved
- 1 lime, cut into wedges
- 20 g fresh cilantro leaves
- 2 tbsp fried shallots (optional, for garnish)
Instructions
In a large pot, heat 2 tablespoons of coconut oil over medium heat.
Blend shallots, garlic, and ginger into a smooth paste using a food processor or mortar and pestle.
Add the paste to the pot and sauté until fragrant, about 2 minutes.
Stir in turmeric powder and ground coriander, cooking for another minute.
Bruise the lemongrass stalk and add it to the pot along with kaffir lime leaves.
Pour in chicken stock and bring to a gentle boil.
Add the chicken thighs to the pot and simmer for 20 minutes or until fully cooked.
Remove the chicken thighs and shred them into bite-sized pieces using forks. Return the shredded chicken to the pot.
Stir in unsweetened coconut milk, salt, and white pepper. Let the soup simmer for an additional 5 minutes.
To serve, divide spiralized zucchini ('zoodles') into bowls along with a handful of bean sprouts.
Ladle the hot Soto Ayam broth over the zucchini noodles and bean sprouts to gently soften them.
Top each bowl with half a boiled egg, a sprinkle of fresh cilantro, and optional fried shallots.
Serve with lime wedges on the side for added brightness.
Nutrition Facts
Calories |
2127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1057 mg | 352% | |
| Sodium | 3402 mg | 148% | |
| Total Carbohydrate | 95.3 g | 35% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 33.2 g | ||
| Protein | 194.6 g | 389% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 829 mg | 64% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 3400 mg | 72% | |
*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.
