soto-ayam | aktivolife

Soto Ayam

Total time: 1 hour

Serves 4

7.2 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

Spice paste

2 - Bay leaves, bruised

2 - Kefir leaves, bruised

1 stalk - Lemongrass, bruised and chopped into smaller pieces

1 tsp - Turmeric root/powder

½ tsp - White pepper

250g - Shallots, peeled and quartered

Soup

3 tb - Cooking oil

1 - Chicken, skinned and cut into 8 pieces

1 - Carrot, skinned and cut into cubes

1 stalk - Celery, strings removed and cut into cubes

4 portions - Shirataki noodles, optional

1.5 L - Water

½ tsp - Salt

UTENSILS

Pot, Blender, Sieve, Chopping Board, Knife

INSTRUCTIONS

1. Place all the spice paste ingredients in the blender and blend them into a fine paste.

2. Heat a pot on the stove over a gentle flame and add the oil. Add the spice paste in and fry until fragrant.

3. Add the chicken pieces to the pot and fry until the meat is fully seared and completely covered by the paste.

4. Throw in the carrot and celery and fry until the vegetables are coated by the paste.

5. Add in the 1.5 liters of water and mix well. Bring to a boil and allow to simmer for 30 minutes.

6. Open the packets of shirataki noodles and strain off the soaking liquid using a sieve.

7. Rinse well under running water. Add the shirataki noodles to the soup and boil for three minutes. Skip this step if you are only preparing the soup.

8. Season with the salt, mix well and turn off the heat. Serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 473g

Energy (kcal)

302.5

Carbs (g)

10.6

Proteins (g)

25.7

Fats (g)

18.8

Fibre (g)

7.2