Soto Ayam

This Tofu & Rice Noodle Soup is a vegan version of Soto Ayam - Indonesian Chicken Soup – using tofu instead of chicken, but keeping many traditional elements like coconut milk, lemongrass, and a fresh spice paste. It's one of the most popular variations of Soto, a traditional soup commonly found in Indonesian cuisine, often served when feeling under the weather.

Soto Ayam

Course

Main Course
Prep time

15 Mins
cook time

30 Mins
servings

4
Author

@elizabeths_table

Ingredients

1½ cups vegetable broth
1 can coconut milk
2 stalks lemongrass
1 cup water
1 tsp salt
1 block extra firm tofu cubed
1 pkg Lotus Foods Organic Brown Pad Thai Rice Noodles

Spice Paste

1 tsp coriander seeds
1 tsp cumin seeds
4 shallots peeled
3 garlic cloves peeled
1 1-inch piece turmeric root
1 2-inch piece ginger, peeled & sliced
2 tbsp lime juice

Toppings

scallions
bean sprouts
lime wedges

product used in the recipe

Organic Brown Pad Thai Rice Noodles

1

Blend spice paste ingredients in a food processor.
2

Heat a soup pot to medium-high heat. Add spice paste and cook 3-5 mins (the paste will be very fragrant).
3

Add broth, coconut milk, lemongrass, water, and salt. Bring to a boil. Add tofu cubes. Cover pot and simmer on low heat for 15 mins. Add salt to taste, if required.
4

In a separate pot, cook rice noodles according to directions on package.
5

Discard lemongrass from soup.
6

Add cooked noodles to a bowl, then add tofu and broth. Top with scallions, bean sprouts, and lime wedges.