Soto Ayam Soup – Dialysis-Friendly Version
This lighter version of Soto Ayam uses lean chicken fillet and a modest amount of pre-made spice paste for rich flavor with reduced sodium and potassium. Paired with bee hoon, fresh vegetables, and a single bergedel, it offers a warm, comforting, and kidney-conscious meal ideal for dialysis patients — especially those on CAPD. The soup base is mild yet aromatic, and portion control helps ensure it stays within safe nutritional limits.
For the Soto Soup:
- 4 Chicken fillet ((approx. 400 gm total))
- 75 gm pre-cooked Soto Soup paste ((includes spices: onion, ginger, garlic, lemongrass))
- 1.5 L water
- 1 tsp Himalayan Salt
- 2 tsp Lakanto (monk fruit sweetener)
- 1 tsp White Pepper Powder
For Chicken Marination:
- ⅛ tsp Himalayan salt
Marinate chicken fillets with ⅛ tsp salt for 10 minutes.
In a large pot, combine:
1.5L water
Soto soup paste
Salt, Lakanto, and white pepper.
Add marinated chicken and bring to a boil. Simmer gently for 5 minutes.
Remove chicken and let it cool. Shred into strips. Divide into 3 portions (80g each).
🍽️ Serving Suggestion (Per Bowl)
Layer the following in a serving bowl:
|
ngredient |
Amount |
|---|---|
|
Blanched bee hoon |
100g |
|
Beansprouts |
50g |
|
Shredded chicken fillet |
80g |
|
1 piece |
|
|
Chopped celery |
1 tbsp |
|
Fried shallots |
1 tbsp |
|
Soto soup broth |
~2½ cups (do not finish all) |
📊 Estimated Nutrition (Per Serving)
Approximate values based on portion and cooking method
|
Nutrient |
Estimate |
|---|---|
|
Calories |
~350–380 kcal |
|
Protein |
~23–25 g |
|
Fat |
~8–10 g |
|
Carbohydrates |
~40–45 g |
|
Sodium |
~300–400 mg* |
|
Potassium |
~300–350 mg* |
|
Phosphate |
~200–250 mg* |
*Values vary based on how much broth is consumed and the brand of Soto paste used. Recommend tasting and adjusting salt if needed.