Soto Ayam (Chicken Soup)

Ingredients

• 8 cups Chicken Broth (low sodium)
• 1 lb Chicken Breast (cooked and shredded)
• 1 teaspoon Turmeric Powder
• 1 tablespoon Ginger (minced)
• 3 cloves Garlic (minced)
• 2 stalks Lemongrass (bruised)
• 2 slices Galangal (bruised)
• 3 leaves Lime Leaves
• 1 cup Bean Sprouts
• 4 cups Rice Noodles (cooked)
• 1/4 cup Green Onions (chopped, for garnish)
• 2 tablespoons Fried Shallots (for garnish)

Instructions

1. 1In a large pot, combine the 8 cups of Chicken Broth (low sodium), 1 teaspoon Turmeric Powder, 1 tablespoon Ginger (minced), 3 cloves Garlic (minced), 2 stalks Lemongrass (bruised), 2 slices Galangal (bruised), and 3 leaves Lime Leaves.
2. 2Bring the mixture to a rolling boil over high heat, about 5-7 minutes. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes. The broth should be fragrant and the spices fully infused.
3. 3Carefully strain the broth through a fine-mesh sieve into a clean pot or large bowl, discarding the solids (lemongrass, galangal, lime leaves, ginger, and garlic).
4. 4Return the strained broth to the large pot and add the 1 lb of Chicken Breast (cooked and shredded). Heat gently over medium-low heat for 5 minutes until the chicken is warmed through. Do not boil.
5. 5Divide the 4 cups of Rice Noodles (cooked) and 1 cup of Bean Sprouts among four serving bowls.
6. 6Carefully ladle the hot chicken broth and shredded chicken over the noodles and bean sprouts in each bowl.
7. 7Garnish each bowl with 1/4 cup Green Onions (chopped) and 2 tablespoons Fried Shallots.

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