Dairy-Free & Egg-Free Soto Ayam (Chicken Soup)

Instructions

1. 1Place the about 450 g of Chicken in a large heavy-bottomed pot with the 6 cups of Chicken Broth. Bring the liquid to a boil over high heat (100°C / 100°C), then reduce the heat to medium-low and simmer for 20-25 minutes, until the chicken reaches an internal temperature of 74°C and is cooked through.
2. 2Carefully remove the cooked chicken from the pot and place it on a cutting board to cool for 5-10 minutes, making it safe to handle; once cooled, shred the chicken into bite-sized pieces.
3. 3To the same large heavy-bottomed pot with the chicken broth, add the 1 tablespoon of Turmeric, 1 tablespoon of Ginger, 4 cloves of Garlic (minced), 2 stalks of Lemongrass (bruised by hitting with the back of a knife), and 3 leaves of Lime Leaves. Bring the broth to a simmer over medium heat (around 85-96.11°C / 85-96°C) and cook for 15 minutes, until the broth becomes fragrant.
4. 4Stir the 1 can of Coconut Milk into the simmering broth; continue to heat gently over medium-low heat for about 5 minutes, until the soup is hot but not boiling vigorously (around 85-96.11°C / 85-96°C).
5. 5Add the shredded chicken, 1 cup of Bean Sprouts, and 1 cup of Cabbage to the pot; cook for an additional 5 minutes over medium-low heat, until the bean sprouts and cabbage are tender-crisp.
6. 6In a separate pot, bring 6-8 cups of water to a rolling boil over high heat (100°C / 100°C), then add the about 113 g of Rice Noodles and cook for 3-5 minutes, or until the noodles are tender but still firm to the bite; carefully drain the cooked noodles well using a colander.
7. 7Divide the cooked about 113 g of Rice Noodles evenly among four serving bowls, then ladle the hot Soto Ayam soup over the noodles in each bowl; slice the 2 stalks of Green Onions into thin rounds and garnish each bowl before serving immediately.

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