Paleo Soto Ayam
Dive into the enchanting flavors of Paleo Soto Ayam, a vibrant, Indonesian-inspired chicken soup reimagined for a grain-free, whole-foods lifestyle. This hearty keto-friendly dish boasts tender, shredded chicken thighs simmered in a fragrant broth infused with fresh ginger, turmeric, lemongrass, and optional Kaffir lime leaves for an aromatic twist. Replacing traditional noodles and rice, this paleo version features nourishing spiralized zucchini noodles and cauliflower rice, making it a light yet satisfying meal. Coconut aminos and a splash of lime juice enhance the savory, tangy flavor profile, while fresh cilantro and crunchy bean sprouts provide the perfect finishing touch. Ready in just an hour, this gluten-free recipe is as wholesome as it is delicious, perfect for meal prep, cozy weeknight dinners, or impressing guests with a healthy, global-inspired creation.
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Recipe Information
Ingredients
- 500 grams chicken thighs (boneless, skinless)
- 2 medium zucchini (spiralized into noodles)
- 1 medium head cauliflower (processed into rice-like granules)
- 2 tablespoons coconut oil
- 1 medium onion (finely chopped)
- 4 large garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 2 teaspoons turmeric powder
- 1 stalk lemongrass stalk (bruised and cut into 2-inch pieces)
- 3 leaves Kaffir lime leaves (optional but recommended)
- 1 liter chicken bone broth (preferably homemade)
- 2 tablespoons coconut aminos
- 1 large lime (juiced)
- 1 handful fresh cilantro (chopped, for garnish)
- 100 grams bean sprouts (optional for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat coconut oil in a large pot over medium heat. Add the chopped onions and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic, grated ginger, and turmeric powder. Cook for 1 minute until fragrant.
Add the chicken thighs and cook for 2-3 minutes on each side, until lightly browned.
Pour in the chicken bone broth and add the bruised lemongrass stalk, Kaffir lime leaves (if using), salt, and black pepper. Bring to a boil, then reduce the heat to low and let it simmer for 20 minutes.
Remove the chicken thighs from the soup and shred them using two forks. Return the shredded chicken to the pot.
Stir in the coconut aminos and lime juice. Taste and adjust seasoning, adding extra salt or pepper as needed.
If using spiralized zucchini noodles, add them to the pot and cook for 2-3 minutes, until tender. If using cauliflower rice, stir it in and cook for 3-4 minutes, until softened.
Remove the lemongrass stalk and Kaffir lime leaves from the soup before serving.
Serve hot, garnished with fresh cilantro and (optionally) bean sprouts. Enjoy your Paleo Soto Ayam!
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 999 mg | 43% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 8.9 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 117 mg | 9% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 1355 mg | 29% | |
*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.
