Soto ayam
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
- Good for dinner
Less suited for breakfast.
Chicken turmeric soup with rice noodles, egg and sprouts; 8 smaller servings.
8 servingsFinal yield 3,900 g
Ingredients
- 1,800 gSoup, stock, chicken, home-prepared
- 800 gBeverages, water, tap, drinking
- 600 gChicken, broilers or fryers, thigh, meat and skin, raw
- 240 gRice noodles, dry
- 400 gBeverages, water, tap, drinking not counted – removed
- 220 gBeverages, water, tap, drinking editorial addition
- 800 gBeverages, water, tap, drinking not counted – removed
- 8 gSpices, turmeric, ground
- 30 gGinger root, raw
- 20 gGarlic, raw
- 320 gEgg, whole, raw, fresh
- 200 gMung beans, mature seeds, sprouted, raw
Method
- Put eggs in a small pot, cover with 800 g water, bring to a boil and cook for 9 minutes. Cool, peel and halve.
- Heat stock with 800 g water, turmeric, ginger and garlic to 95 °C. Add chicken thighs and poach for 18 minutes to 74 °C, then shred the meat.
- Soak 240 g dry rice noodles in 620 g hot water for 6 minutes; let 220 g absorb and drain 400 g.
- Divide noodles, chicken, egg and sprouts among eight smaller bowls and ladle over the hot soup.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 3,444 kcal
- Protein
- 207.6 g
- Fat
- 154 g
- Total carbohydrate (by difference)
- 289 g
- Total dietary fibre (USDA)
- 10.3 g
- Saturated fatty acids
- 43.6 g
- Sodium
- 4,013.5 mg
- Salt (sodium × 2.5)
- 10 g
Per serving
- Protein26 g25%
- Fat19.2 g41%
- Total carbohydrate (by difference)36.1 g34%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 430.5 kcal
- Protein
- 26 g
- Fat
- 19.2 g
- Total carbohydrate (by difference)
- 36.1 g
- Total dietary fibre (USDA)
- 1.3 g
- Saturated fatty acids
- 5.5 g
- Sodium
- 501.7 mg
- Salt (sodium × 2.5)
- 1.3 g
Per 100 g of finished food
- Energy
- 88.3 kcal
- Protein
- 5.3 g
- Fat
- 3.9 g
- Total carbohydrate (by difference)
- 7.4 g
- Total dietary fibre (USDA)
- 0.26 g
- Saturated fatty acids
- 1.1 g
- Sodium
- 102.9 mg
- Salt (sodium × 2.5)
- 0.26 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Egg, Celery
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal