Servings: 4 · Prep Time: 10 mins · Cooking Time: 20 mins
Total Time: 30 mins
Dinner | Soups | Lunch | Fibre
This is one of my favourite, one pot, quick, easy, nourishing soups to make. Perfect for a lunch or dinner. It is so rich in flavour and the noodles go beautifully with it. "Soto ayam" is from Indonesia. It is a yellow spicy chicken soup with lontong or or vermicelli or noodles. To make it lower in carbs, I use konjac noodles, which are free from carbs. They work incredibly well and I really recommend them as a grain free alternative. Turmeric is added as one of its ingredients to get the vibrant yellow chicken broth. I have added my own twist to the soup, but it was inspired from a trip we took to Indonesia in 2014.
- chicken (300g, diced)
- red pepper (1 medium, sliced)
- spring onion (3, sliced)
- ginger (1 tsp, fresh)
- garlic (3 cloves, crushed)
- lime juice (1 tbsp)
- turmeric (2 tsp)
- tinned coconut milk (400ml)
- Konjac Noodles (200g)
- sea salt (to taste)
- coriander leaves (handful)
- lime wedges (1/2 lime)
- coconut oil (1 tsp)
- red chilli (1/2, finely diced)
- water (200ml)
In to a deep pan, melt your coconut oil. Add in the sliced spring onion and red pepper. Fry off for a few minutes. Add in the ginger, garlic and coat the onion and pepper in it.
Now add in the chicken. Cook until all sides of the chicken are white. Reduce the heat if it is starting to stick.
Add in the ground turmeric, chilli and stir through.
Now add in the lime juice and coconut milk and 200 ml water. Bring to a boil before reducing to a simmer for 10-15 minutes. It will thicken during this time.
Now add in the shirataki noodles, stirring them through and letting them cook for a few minutes.
Stir through half the fresh coriander leaves. Add sea salt to taste.
Serve piping hot with some added coriander leaves on top and a wedge of lime.