Soto Ayam - Indonesian "Chicken" Soup

Name: Soto Ayam - Indonesian "Chicken" Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 3 clove garlic; 2 medium shallot; 3 fresh Thai chili (bird's eye chili); 1½ tbsp fresh ginger; 1 tbsp vegetable oil; 1½ tsp fresh turmeric; 1½ tsp ground coriander; 1 tbsp vegetable oil; 2 medium potato; 4 cup water; 1 vegetable bouillon cube; 1⅔ cup canned full-fat coconut milk; 5.291 oz ramen noodles; 1 tbsp vegetable oil; 7.055 oz mock chicken pieces; 3 clove garlic; 2 medium shallot; 2 tsp chicken spice mix; ⅔ cup fresh bean sprouts; ¼ cup fresh cilantro; 1 stalk green onion; 2 tbsp fried shallots

By Pick Up Limes · Pickup LimesPublic

Your rating · the average is public, yours is not

We've transformed the classic Indonesian soto ayam into a vegan delight by using mock "chicken" pieces. This soup is brimming with a rich symphony of flavours from aromatic ingredients like ginger, garlic, shallots, and turmeric, lending it a unique colour and flavour profile. Mixed with noodles, potatoes, and a variety of veggies, this combination results in a delicious, filling soup that everyone can enjoy.

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 4

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Recipe source

This recipe was taken from Soto Ayam - Indonesian "Chicken" Soup · by Pick Up Limes. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

3 clovegarlic
2medium shallot
3fresh Thai chili (bird's eye chili)
1.5 tbspfresh ginger
1 tbspvegetable oil
1.5 tspfresh turmeric
1.5 tspground coriander
1 tbspvegetable oil
2medium potato
4 cupwater
1vegetable bouillon cube
1.67 cupcanned full-fat coconut milk
150 gramen noodles
1 tbspvegetable oil
200 gmock chicken pieces
3 clovegarlic
2medium shallot
2 tspchicken spice mix
0.67 cupfresh bean sprouts
0.25 cupfresh cilantro
1 stalkgreen onion
2 tbspfried shallots

Steps

1
Add all of the bumbu ingredients to a small food processor. Blend until smooth*.
2
Drizzle the oil in a large pot over medium-high. When hot, add the bumbu mixture and cook for 3 minutes, stirring throughout.
3
Then add the potatoes, water, and bouillon. Cook covered at a simmer 10 minutes, or until the potatoes are cooked through.
4
Meanwhile, heat the oil in a large pan over medium-high heat. When hot, add the mock chicken and cook for 3 minutes.
5
Then add the garlic and shallot, and cook for another 2 to 3 minutes.
6
Add the 'chicken' spice mix. Cook for 30 seconds, stirring throughout. Set aside.
7
When the potatoes are cooked, add the chicken to the pot, along with the coconut milk. Cook until heated through.
8
Meanwhile, prepare the noodles according to the package instructions. For us, the noodles simply needed to sit in boiling water for 3 minutes.
9
Add the noodles to a bowl, and ladle the soup over top. Add toppings, and enjoy!

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Per portion

Calories: ~219 kcal
Protein: ~13.5 g
Fat: ~17.2 g
Carbs: ~20.9 g
Fiber: ~1.1 g
Sodium: ~164.1 mg

5 ingredients still need USDA food links. fresh turmeric, ground coriander, vegetable bouillon cube, fresh bean sprouts are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Meat

Partial · 17/22 ingredients linked