Low Fat Soto Ayam
Discover the hearty yet light flavors of **Low Fat Soto Ayam**, a healthier take on Indonesia’s beloved chicken soup. This nourishing dish features shredded chicken breast simmered in a fragrant, turmeric-spiced broth infused with lemongrass and lime leaves. Packed with fresh bean sprouts, shredded cabbage, and tender rice vermicelli, it's a comforting, low-fat meal perfect for any occasion. Optional low-fat coconut milk adds a creamy touch without excess calories, while garnishes like fried shallots and lime wedges enhance the aromatics and tangy brightness. Ready in just an hour, this high-protein, low-fat soup is ideal for wholesome dining that doesn’t compromise on flavor. Perfect for soup lovers seeking a healthy twist on a classic!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 4 cloves shallots
- 4 cloves garlic
- 2 pieces candlenuts or raw cashews
- 1 inch ginger (peeled and sliced)
- 1 inch turmeric (peeled and sliced)
- 1 teaspoon ground coriander
- 1 liter low sodium chicken stock
- 2 stalks lemongrass (bruised)
- 3 leaves lime leaves
- 200 milliliters low-fat coconut milk (optional for creaminess)
- 100 grams bean sprouts
- 100 grams shredded cabbage
- 100 grams rice vermicelli noodles
- 2 stalks green onions (sliced)
- 2 tablespoons celery leaves (optional, chopped)
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 4 pieces lime wedges
- 2 tablespoons fried shallots (optional, for garnish)
Instructions
Place the chicken breast in a pot with the chicken stock and bring to a boil. Reduce heat to simmer and cook for 20 minutes or until the chicken is cooked through.
Remove the chicken from the pot and let it cool. Shred the chicken into thin strips and set aside.
In a blender or food processor, blend together the shallots, garlic, candlenuts (or cashews), ginger, turmeric, and ground coriander until it forms a smooth paste.
Heat a non-stick pan over medium heat and sauté the spice paste for 3-5 minutes until fragrant, adding a tablespoon of water if it sticks to the pan.
Add the spice paste, bruised lemongrass, and lime leaves to the chicken stock. Simmer for 15 minutes to infuse the flavors.
If using, stir in the low-fat coconut milk and let it warm through for 5 minutes. Do not let it boil to prevent curdling.
Prepare the rice vermicelli noodles according to package instructions, drain, and set aside.
Divide the cooked noodles, bean sprouts, shredded cabbage, and shredded chicken into serving bowls.
Ladle the hot soup over the ingredients in each bowl.
Top with sliced green onions, chopped celery leaves (if using), and fried shallots (optional).
Serve immediately with lime wedges on the side for extra zing.
Nutrition Facts
Calories |
1607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3423 mg | 149% | |
| Total Carbohydrate | 145.8 g | 53% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 20.4 g | ||
| Protein | 178.3 g | 357% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 333 mg | 26% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2923 mg | 62% | |
*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.
