Soto Ambengan
Sup • Indonesia
Tentang Soto Ambengan
Surabaya soto with yellow broth, ayam suwir, telur, koya powder (fried garlic + krupuk crumb). Tropodo street-cart origin.
How to Make Soto Ambengan (Traditional & Healthy Version)
Soto Ambengan is a beloved soup from Surabaya, East Java, Indonesia. This iconic dish is known for its aromatic broth, tender shredded chicken, and vibrant yellow color, achieved through turmeric. Soto Ambengan is often enjoyed as a hearty breakfast or lunch, providing a comforting start to the day. Its roots trace back to the bustling streets of Surabaya, where families and food vendors serve this specialty with pride, making it a staple in Indonesian culinary traditions. The dish stands out due to its unique combination of spices such as lemongrass, galangal, and lime leaves, which create a fragrant and flavorful soup. Soto Ambengan is often garnished with fried shallots, boiled eggs, and fresh herbs, giving it layers of texture and taste. It is typically served with rice or lontong (compressed rice cake), but this healthy version uses lean chicken breast and light coconut milk, making it suitable for calorie-conscious eaters. Its low calorie and high protein profile make it a smart choice for anyone seeking authentic Indonesian food that fits into a balanced diet.
Ingredients(for 1 medium bowl (approx. 250 ml))
- 150g Chicken breast (Ayam tanpa kulit)
- 750 ml Water (Air)
- 1/2 tsp Turmeric (Kunyit bubuk)
- 1 stalk Lemongrass (Serai, bruised)
- 1/2 tsp Galangal (Lengkuas, grated)
- 2 leaves Kaffir lime leaves (Daun jeruk)
- 50 ml Light coconut milk (Santan encer)
- 2 cloves Shallots (Bawang merah, thinly sliced)
- 2 cloves Garlic (Bawang putih, minced)
- 1/2 tsp Salt (Garam)
- 1/4 tsp Ground white pepper (Merica putih)
- 1 stalk Spring onion (Daun bawang, chopped) - optional
- 1 tbsp Fried shallots (Bawang goreng, for garnish) - optional
- 2 wedges Lime wedges (Jeruk nipis, for serving) - optional
Instructions
- 1
Boil chicken breast in water with lemongrass, galangal, and kaffir lime leaves until cooked through. Remove chicken and shred finely.
8 minutes
Use low heat to keep the broth clear.
- 2
In a separate pan, sauté shallots and garlic until fragrant. Add turmeric and stir well.
3 minutes
Don't burn the garlic; it should be golden.
- 3
Add the sautéed spice mix to the broth. Stir and let simmer.
2 minutes
This enhances the broth's flavor.
- 4
Pour in light coconut milk. Season with salt and pepper. Simmer gently until the flavors meld.
4 minutes
Avoid boiling after adding coconut milk to prevent splitting.
Why This Dish is Healthy
Soto Ambengan is a healthy Indonesian soup because it uses lean chicken, minimal oil, and light coconut milk. The spices not only enhance flavor but also boost metabolism and immunity. Its balanced macronutrients make it suitable for weight loss, diabetes, and general healthy eating. With plenty of protein and low fat, this dish fits well into calorie-controlled diets.
This healthy Soto Ambengan recipe is low in calories with only 65 kcal per serving. It delivers 5g of protein, making it ideal for muscle maintenance. The soup contains minimal fat (2g) and carbohydrates (6g), thanks to lean chicken and light coconut milk. Turmeric and galangal provide anti-inflammatory benefits, while lime leaves add vitamin C. The broth is hydrating and nutritious, supporting overall wellness.
Pro Tips
- 💡Tip 1: Use fresh turmeric for deeper color and aroma.
- 💡Tip 2: Shred chicken while warm for best texture.
- 💡Tip 3: Add fried shallots last to maintain crispiness.
Storage & Serving
Store leftover Soto Ambengan in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove before serving to preserve flavor and texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 65.0 kcal |
| Protein | 5.0 g |
| Carbohydrates | 6.0 g |
| Total Fat | 2.0 g |
| Fiber | 1.0 g |
