Dairy-Free Soto Ayam (Chicken Soup)

Ingredients

• 1 lb Chicken
• 8 cups Water
• 1 can Coconut Milk
• 2 tsp Turmeric
• 2 inch Ginger
• 1 inch Galangal
• 2 stalks Lemongrass
• 3 leaves Kaffir Lime Leaves
• 4 cloves Garlic
• 3 pieces Shallots
• 1 tsp Coriander
• 0.5 tsp Cumin
• 1 tsp Salt
• 0.5 tsp Pepper
• 4 oz Rice Noodles
• 1 cup Bean Sprouts
• 2 pieces Hard-Boiled Eggs
• 2 stalks Scallions

Instructions

1. 1Place the 1 lb Chicken in a large heavy-bottomed pot with the 8 cups Water. Bring the water to a rolling boil over high heat (212°F / 100°C), then reduce the heat to medium-low and simmer for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Carefully remove the chicken from the pot and set it aside on a plate to cool slightly, reserving the broth in the pot.
2. 2Finely chop the 2 inch Ginger, 4 cloves Garlic, and 3 pieces Shallots. In a small bowl, combine the finely chopped ginger, garlic, and shallots with the 2 tsp Turmeric, 1 tsp Coriander, and 0.5 tsp Cumin, mixing well with a spoon until a thick paste forms.
3. 3Place a medium saucepan over medium-high heat. Add the prepared spice paste to the dry saucepan and cook, stirring constantly with a spoon, for 2-3 minutes until it becomes very fragrant. Place the 2 stalks Lemongrass on a cutting board and hit them firmly with the flat side of a chef's knife or a rolling pin until they are slightly flattened and fragrant, then add the bruised 2 stalks Lemongrass and the 3 leaves Kaffir Lime Leaves to the saucepan and stir for 30 seconds until these aromatics also become fragrant.
4. 4Carefully pour the 8 cups of reserved chicken broth from the large pot into the medium saucepan with the spices. Add the 1 can Coconut Milk. Bring the mixture to a gentle simmer over medium heat, aiming for about 190°F (88°C), and cook for 10 minutes, stirring occasionally with a spoon; ensure the soup does not boil rapidly.
5. 5Once the 1 lb Chicken is cool enough to handle, use your fingers or two forks to shred it into bite-sized pieces. Add the shredded chicken to the simmering soup in the medium saucepan, then stir in the 1 tsp Salt and 0.5 tsp Pepper, and continue to simmer gently for another 5 minutes to allow the flavors to meld.
6. 6Bring a medium pot of 6 cups of water to a rolling boil (212°F / 100°C). Add the 4 oz Rice Noodles and cook for 3-5 minutes, or until the noodles are tender but still have a slight chew. Drain the cooked noodles thoroughly in a colander.
7. 7Divide the cooked 4 oz Rice Noodles, 1 cup Bean Sprouts, and 2 pieces Halved Hard-Boiled Eggs evenly among 4 serving bowls. Ladle the hot Soto Ayam soup over the noodles and garnishes in each bowl. Thinly slice the 2 stalks Scallions and sprinkle them over the top of each serving before presenting.

Related Guides