Vegan soto ayam

Low calorie

In this dish, we combine tofu and rice vermicelli with authentic Indonesian spice blends to create a delicious vegan soup that's perfect for lunch and dinner.

AppetizerSoup2 bowls35 minutes preparation

This is what you need

For the stock:
Red onion1 small
Garlic2 cloves
Ginger2 cm
Coconut oil (deodorised)1 tbspIndonesian Nasi Goreng Bumbu100 g
Turmeric powder1 tsp
Water1 l
Lime leaves3
Bay leaves2
Lemongrass1 stem


Ingrid Duifhuizen 

Ingrid is the brand manager at TerraSana. She loves food - cooking, eating, sharing meals, writing, and talking about it. Recipe development and food photography are her passions on the side.

This is how you make it

  1. Finely chop the onion and garlic. Grate the ginger.
  2. Place the coconut oil in a soup pot and sauté the onion, garlic, and ginger for 2-3 minutes until they become soft and fragrant.
  3. Add the spice paste and turmeric powder, and sauté for about 2 minutes until they begin to release their aroma.
  4. Deglaze with water. Add the lime leaves, bay leaves, and lemongrass, and let it simmer gently for at least 15 minutes to allow all the flavors to blend well.
  5. Cook the rice vermicelli according to the package instructions.
  6. Meanwhile, slice the tofu into thin slices. Fry them in 2 tablespoons of coconut oil until they are golden brown and crispy. Season with salt and pepper to taste.
  7. Finely chop the spring onions and cilantro.
  8. Remove the lime leaves, bay leaves, and lemongrass from the broth.
  9. To serve the soup, place a portion of rice vermicelli, fried tofu, and bean sprouts in a bowl. Pour the hot broth over the ingredients.
  10. Garnish the vegan soto ayam with spring onions, cilantro, and fried onions.
  11. Serve lime wedges on the side so you can add lime juice to your soup to taste.
  12. If desired, add some extra sweetness and saltiness with ketjap manis according to your taste.