Vegan Soto Ayam
Experience the warm, comforting flavors of Indonesia with this Vegan Soto Ayam recipe, a plant-based twist on the traditional chicken soup. Packed with the bold, aromatic spices of turmeric, ginger, lemongrass, and kaffir lime leaves, this vibrant dish showcases the tender texture of young green jackfruit and shredded mushrooms as a flavorful substitute for chicken. A creamy coconut milk broth is poured over silky rice vermicelli noodles and topped with fresh bean sprouts, cilantro, spring onions, and crispy fried shallots for a delightful finishing touch. Perfect for a cozy evening meal, this gluten-free and vegan soto is a nourishing dish that bursts with zesty Southeast Asian flavors. Customize with lime wedges for an extra tangy punch!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Young green jackfruit (canned, in brine)
- 150 grams Oyster mushrooms (or shiitake, shredded)
- 6 cups Vegetable stock
- 1 cup Coconut milk
- 4 small Shallots
- 4 Garlic cloves
- 1 inch Fresh turmeric root (or ground turmeric)
- 1 inch Fresh ginger
- 2 Candlenuts (or macadamia nuts)
- 1 teaspoon Coriander seeds
- 0.5 teaspoon Cumin powder
- 4 Kaffir lime leaves
- 1 Lemongrass stalk
- 2 Bay leaves
- 2 tablespoons Cooking oil (e.g., coconut or vegetable oil)
- 1.5 teaspoons Salt
- 1 teaspoon Sugar (optional)
- 100 grams Rice vermicelli noodles
- 1 cup Bean sprouts
- 0.5 cup Fresh cilantro (for garnish)
- 0.25 cup Spring onions (for garnish)
- 4 Lime wedges (for serving)
- 0.25 cup Fried shallots (for garnish)
Instructions
Drain and rinse the canned jackfruit. Shred the jackfruit pieces into smaller segments using your hands or a fork. Set aside.
In a blender or food processor, blend the shallots, garlic, turmeric root, ginger, candlenuts, coriander seeds, and cumin into a smooth paste. Add a bit of water if needed to help the blending process.
Heat the cooking oil in a large pot over medium heat. Add the spice paste and sauté for 3-4 minutes until fragrant.
Bruise the lemongrass stalk by hitting it gently with the back of a knife to release its aroma. Add the lemongrass, kaffir lime leaves, and bay leaves to the pot. Stir for 1-2 minutes.
Add the shredded jackfruit and mushrooms to the pot, stirring to coat them evenly in the spices. Cook for 5 minutes.
Pour in the vegetable stock and coconut milk. Stir well and bring to a gentle boil.
Reduce the heat to a simmer, cover, and let the soup cook for 25-30 minutes, allowing the flavors to meld together.
Meanwhile, prepare the rice vermicelli noodles according to the package instructions. Drain and set aside.
Once the soup is done simmering, remove the lemongrass stalk, lime leaves, and bay leaves from the pot. Taste and adjust with salt and sugar as needed.
To serve, divide the cooked rice vermicelli noodles among serving bowls. Ladle the hot soup over the noodles, ensuring each bowl gets a portion of jackfruit and mushrooms.
Top each bowl with bean sprouts, fresh cilantro, spring onions, and fried shallots. Serve immediately with lime wedges on the side for a bright citrusy kick.
Nutrition Facts
Calories |
2393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8751 mg | 380% | |
| Total Carbohydrate | 319.5 g | 116% | |
| Dietary Fiber | 48.9 g | 175% | |
| Total Sugars | 70.2 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 749 mg | 58% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 6533 mg | 139% | |
*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.
