How to Make Soto Ayam (Traditional & Healthy Version)
Soto Ayam is a beloved Malaysian soup, deeply rooted in local multicultural cuisine and often enjoyed during lunch hours. Traditionally, this aromatic dish features a clear, spiced broth infused with Malay herbs like serai (lemongrass), daun pandan, and kunyit (turmeric). The vegetarian version replaces chicken with hearty tofu and an abundance of local vegetables, preserving the authentic flavors while being lighter and plant-based. The warm, fragrant soup is typically garnished with fresh daun bawang (spring onions), taugeh (bean sprouts), and a squeeze of limau nipis (local lime), making each spoonful a burst of Malaysian flavor. This healthy, vegetarian Soto Ayam is perfect for those seeking a nourishing meal without compromising on taste. The use of local ingredients like daun salam, serai, and tempeh highlights the depth of Malaysian spices. It’s a great way to enjoy a classic dish adapted for modern, health-conscious lifestyles, reflecting Malaysia's vibrant culinary heritage and diverse community. Suitable for vegetarians, this soup offers a comforting yet nutritious option for those watching their calories or embracing plant-based diets.
Ingredients
- 150 g Firm tofu (cut into cubes)
- 100 g Tempeh (sliced)
- 1 cup Bean sprouts (taugeh) (rinsed)
- 80 g Rice vermicelli (bihun) (soaked and drained)
- 1 small Carrot (julienned)
- 2 stalks Daun bawang (spring onion) (sliced)
- 1 stalk Serai (lemongrass) (bruised)
- 2 leaves Daun salam (Indonesian bay leaf)
- 1 leaf Pandan leaf (tied in a knot)
- 1/2 tsp Turmeric powder (kunyit)
- 3 cloves Garlic (minced)
- 2 Shallots (finely sliced)
- 750 ml Vegetable stock (low sodium)
- 1 tbsp Cooking oil (canola or sunflower)
- to taste Salt & white pepper
- 1 Limau nipis (lime) (cut into wedges)
- 2 tbsp Fried shallots (for garnish)
Step-by-step instructions
Step 1 · Heat oil in a large pot over medium heat
Heat oil in a large pot over medium heat. Sauté minced garlic and shallots until fragrant.
Step 2 · Add serai
Add serai, daun salam, and pandan leaf. Stir for 2 minutes to release their fragrance.
Step 3 · Stir in turmeric powder and carrots
Stir in turmeric powder and carrots. Sauté until the carrots are slightly softened.
Step 4 · Pour in vegetable stock
Pour in vegetable stock. Bring to a gentle boil, then lower heat and simmer.
Step 5 · Add tofu and tempeh (if using)
Add tofu and tempeh (if using). Simmer until heated through, about 5 minutes.
Step 6 · Season with salt and white pepper
Season with salt and white pepper. Taste and adjust as needed.
Step 7 · To serve: Place rice vermicelli and bean sprouts in bowls
To serve: Place rice vermicelli and bean sprouts in bowls. Ladle hot soup over. Top with spring onion, fried shallots, and a squeeze of lime.
Why this recipe is healthy
By using vegetable stock and replacing chicken with tofu and tempeh, this Soto Ayam is lower in calories and saturated fat compared to the traditional version. High-fiber vegetables and complex carbohydrates from bihun provide sustained energy, making it an ideal meal for weight management and blood sugar control. The minimal use of oil and absence of santan (coconut milk) keep the dish light and digestive-friendly.
A note on tradition
Soto Ayam is a popular dish in Malaysian communities, especially among the Malay and Javanese descent. Often served during family gatherings, Ramadan, or Hari Raya, its comforting flavors make it a favorite for lunch or special occasions. The use of local herbs and spices showcases Malaysia’s rich culinary traditions and multicultural influences.