Low Sodium Soto Ayam
Experience the vibrant flavors of Indonesian cuisine with this Low Sodium Soto Ayam recipe—an aromatic, heartwarming chicken soup made healthier for those watching their sodium intake. This dish combines tender simmered chicken thighs with a fragrant broth infused with turmeric, lemongrass, kaffir lime leaves, and ginger, delivering bold flavors without excess salt. Complemented by coconut milk, colorful vegetables like carrots and cabbage, and delicate glass noodles, this soto ayam offers a rich and creamy texture with a fresh, zesty finish from lime wedges and cilantro. Perfect for a comforting meal, this low sodium recipe focuses on natural spices and fresh ingredients to create a guilt-free twist on a traditional classic. Ready in 80 minutes and ideal for serving four, it’s the perfect wholesome option for busy weeknights or cozy weekends.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (skinless, bone-in)
- 4 cups Low sodium chicken broth
- 2 cups Water
- 3 medium Shallots
- 4 large Garlic cloves
- 1 teaspoon Fresh turmeric (grated or minced)
- 1 teaspoon Ginger (grated or minced)
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 2 Lemongrass stalks (bruised)
- 3 Kaffir lime leaves
- 2 Bay leaves
- 1 cup Coconut milk (unsweetened)
- 1 medium Carrot (sliced into thin rounds)
- 2 stalks Green onion (chopped)
- 1 cup Bean sprouts
- 1 cup Cabbage (shredded)
- 100 grams Glass noodles (soaked in warm water, drained)
- 4 Lime wedges
- 2 tablespoons Fresh cilantro
- Pepper (to taste)
- 2 tablespoons Low sodium soy sauce (optional, for serving)
Instructions
Rinse the chicken thighs and set aside. Select a large pot to prepare the broth.
Finely chop the shallots and garlic. In the pot, sauté the shallots, garlic, turmeric, and ginger over medium heat for 2-3 minutes until fragrant.
Add coriander powder and cumin powder to the pot and stir for another minute to toast the spices.
Pour in the low sodium chicken broth and water. Add the chicken thighs, lemongrass stalks, kaffir lime leaves, and bay leaves. Bring to a boil and then reduce to a gentle simmer.
Let the chicken simmer for 30-40 minutes. Skim off any foam or impurities from the surface periodically.
Once the chicken is cooked through, remove it from the pot and set aside to cool slightly. Shred the chicken meat with two forks and discard the bones.
To the broth, add the coconut milk, sliced carrot, bean sprouts, and shredded cabbage. Simmer for another 10 minutes until the vegetables are tender.
Add the shredded chicken back into the pot. Adjust seasoning with pepper and a splash of low sodium soy sauce if desired.
Prepare individual serving bowls with a portion of glass noodles. Ladle the hot Soto Ayam broth over the noodles, making sure to include both chicken and vegetables.
Garnish with green onions, fresh cilantro, and a squeeze of lime. Serve warm and enjoy your low sodium Soto Ayam!
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.4 g | 147% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 3779 mg | 164% | |
| Total Carbohydrate | 82.8 g | 30% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 23.2 g | ||
| Protein | 159.2 g | 318% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3726 mg | 79% | |
*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.
