Gluten-Free Soto Ayam (Chicken Soup)

Ingredients

• 1.5 lbs Chicken Pieces
• 8 cups Chicken Broth
• 4 cloves Garlic
• 4 Shallots
• 1 inch Ginger
• 1 tsp Turmeric
• 1 stalk Lemongrass
• 3 Lime Leaves
• 4 oz Rice Vermicelli
• 2 Hard-boiled Eggs
• 1/2 cup Bean Sprouts
• 2 Scallions

Instructions

1. 1Place the 1.5 lbs Chicken Pieces into a large heavy-bottomed pot with the 8 cups Chicken Broth. Bring to a boil over high heat (212°F / 100°C), then reduce heat to medium-low (300°F / 150°C) and simmer for 20-25 minutes, or until the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C). Carefully remove the chicken pieces from the pot and set them aside on a plate to cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces. Reserve the chicken broth in the pot.
2. 2While the chicken is cooking, prepare the spice paste. Peel and roughly chop the 4 cloves Garlic, 4 Shallots, and 1 inch Ginger. Place the chopped garlic, shallots, ginger, and 1 tsp Turmeric into a blender or food processor and blend until a smooth paste forms.
3. 3Place a medium-sized pot over medium heat (350°F / 175°C). Add the spice paste to the pot and sauté for 3-5 minutes, stirring constantly, until it becomes fragrant. Be careful not to burn the paste.
4. 4Pour the reserved chicken broth from the first pot into the pot with the sautéed spice paste. Add the 1 stalk Lemongrass (bruise it first by hitting it with the back of a knife) and the 3 Lime Leaves. Bring the soup to a gentle simmer over medium heat (325°F / 160°C) and let it cook for 10 minutes to allow the flavors to meld. The broth should be gently bubbling.
5. 5Add the shredded chicken and 4 oz Rice Vermicelli to the simmering broth. Continue to simmer for 5-7 minutes, or until the rice vermicelli is tender. Stir occasionally to prevent the vermicelli from sticking to the bottom of the pot.
6. 6Prepare the garnishes. Slice the 2 Hard-boiled Eggs into quarters. Thinly slice the 2 Scallions. Have the 1/2 cup Bean Sprouts ready.
7. 7Ladle the hot Soto Ayam into individual serving bowls. Garnish each bowl with the sliced 2 Hard-boiled Eggs, 1/2 cup Bean Sprouts, and sliced 2 Scallions before serving.

Substitutions

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