Gluten-Free Soto Ayam (Indonesian Chicken Soup)

Ingredients

• 2 lb Chicken (whole or pieces)
• 8 cups Chicken Broth
• 8 oz Rice Noodles (thin)
• 2 tsp Turmeric Powder
• 2 tbsp Ginger (grated)
• 2 slices Galangal (sliced)
• 2 stalks Lemongrass (bruised)
• 3 leaves Kaffir Lime Leaves
• 3 cloves Garlic (minced)
• 3 medium Shallots (minced)
• 3 large Hard-Boiled Eggs (halved)
• 1 cup Bean Sprouts
• 1/2 cup Green Onions (chopped)
• as needed serving Lime Wedges

Instructions

1. 1In a large heavy-bottomed pot, combine the 2 lb Chicken, 8 cups Chicken Broth, 2 tsp Turmeric Powder, 2 tbsp Ginger (grated), 2 slices Galangal (sliced), 2 stalks Lemongrass (bruised), 3 Kaffir Lime Leaves, 3 cloves Garlic (minced), and 3 medium Shallots (minced).
2. 2Place the pot over high heat and bring the mixture to a rolling boil, reaching approximately 212°F (100°C). Immediately reduce the heat to low, ensuring the liquid maintains a gentle simmer around 185-195°F (85-90°C). Cover the pot and simmer for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer and is no longer pink inside.
3. 3Carefully remove the 2 lb Chicken from the pot using tongs and transfer it to a clean cutting board. Allow the chicken to cool for 10-15 minutes, or until it is comfortable to handle. Once cooled, shred the meat into bite-sized pieces, discarding any bones and skin, then set the shredded chicken aside.
4. 4Place a fine-mesh sieve over a clean bowl or another large pot. Carefully pour the broth from the cooking pot through the sieve to remove all the solids (ginger, galangal, lemongrass, kaffir lime leaves, garlic, shallots); discard the solids left in the sieve.
5. 5Return the strained broth to the large heavy-bottomed pot. Add the shredded chicken to the broth and keep it warm over very low heat, around 150-160°F (65-70°C).
6. 6In a separate medium pot, bring at least 6 cups of water to a rolling boil over high heat, approximately 212°F (100°C). Add the 8 oz Rice Noodles to the boiling water and cook for 3 to 5 minutes, stirring occasionally, until they are tender but still have a slight chew; drain the cooked noodles thoroughly in a colander.
7. 7To serve, divide the cooked 8 oz Rice Noodles evenly among 6 serving bowls. Ladle the hot broth and shredded chicken over the noodles. Arrange one half of each of the 3 large Hard-Boiled Eggs (so 3 halves per bowl), a portion of the 1 cup Bean Sprouts, and some of the 1/2 cup Green Onions on top of each serving.
8. 8Serve immediately with the as needed serving Lime Wedges on the side of each bowl, allowing each person to squeeze fresh lime juice into their soup.

Related Guides