Name: Soto Ayam (Chicken Turmeric Soup)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 200g skinless chicken breast, diced; 4 cups water; 1 cup low-sodium chicken broth; 1 tsp turmeric powder; 1 tsp fresh ginger, grated; 1 stalk lemongrass, bruised and tied; 2 slices galangal, sliced; 2 shallots, thinly sliced; 2 garlic cloves, minced; 1/2 cup coconut milk (light); 1 tbsp lime juice; 1 tbsp fish sauce (low sodium); 2 tbsp fresh cilantro, chopped; 2 tbsp green onions, sliced; 1/2 cup bean sprouts; 1 cup cauliflower rice

Step-by-Step Instructions

1
In a pot, combine water, chicken broth, lemongrass, galangal, ginger, turmeric, shallots, and garlic; bring to a gentle boil.
2
Add diced chicken and simmer for 8‑10 minutes until cooked through.
3
Stir in light coconut milk if using, then season with fish sauce and lime juice; adjust salt to taste.
4
Serve hot over cauliflower rice or shirataki noodles; garnish with cilantro, green onions, and bean sprouts.

*Pro Tips

1
Use cauliflower rice instead of white rice to keep the glycemic load low.
2
Skim any excess fat from the broth for a leaner soup.

Why It's Diabetic-Friendly

The recipe is low in carbs, high in protein, and uses fiber‑rich cauliflower rice; turmeric provides anti‑inflammatory benefits and the broth is sodium‑controlled for blood‑pressure management.

⚠️ This recipe is AI-generated and screened for general diabetic suitability. It is not medical advice and has not been individually reviewed by a clinician. Ingredient choices and portion sizes affect blood glucose differently for each person — confirm with your doctor or registered dietitian before relying on it, especially if you take insulin or other glucose-lowering medication.

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