Soto Ayam (Chicken Soup) with Jackfruit

Ingredients

• 1 can Young Jackfruit
• 8 cups Vegetable Broth
• 2 stalks Lemongrass
• 5.08 cm Galangal
• 2.54 cm Ginger
• 2.54 cm Turmeric
• 4 cloves Garlic
• 6 Shallots
• 3 Kaffir Lime Leaves
• about 113 g Rice Noodles
• 1 cup Bean Sprouts
• 2 Hard-boiled Eggs (Substitute)
• 2 tablespoons Soy Sauce
• 1 teaspoon Salt
• 1/2 teaspoon Sugar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Open the 1 can Young Jackfruit, drain it completely, and rinse it thoroughly under cool running water. Use your hands to shred the jackfruit into pieces approximately 2.54-5.08 cm long, resembling pulled chicken, then squeeze out as much excess moisture as possible. Finely mince the 4 cloves Garlic, 6 Shallots, 2.54 cm Ginger, and 2.54 cm Turmeric. Bruise the 2 stalks Lemongrass and the 5.08 cm Galangal by firmly pressing them with the flat side of a knife or a rolling pin to release their aroma.
2. 2Place a large heavy-bottomed pot (at least 6-quart capacity) over medium heat (177°C / 175°C). Add the minced 4 cloves Garlic, 6 Shallots, 2.54 cm Ginger, and 2.54 cm Turmeric to the dry pot. Cook, stirring constantly, for 2-3 minutes until the mixture is fragrant and slightly softened, being careful not to let it brown or burn.
3. 3Add the bruised 2 stalks Lemongrass, bruised 5.08 cm Galangal, and 3 Kaffir Lime Leaves to the pot. Stir for 1 minute until their fragrance intensifies. Then, add the shredded 1 can Young Jackfruit and 8 cups Vegetable Broth to the pot.
4. 4Increase the heat to high and bring the mixture to a rolling boil. Once it is boiling vigorously, reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes; the soup should have small, consistent bubbles on the surface, allowing the flavors to meld.
5. 5While the soup simmers, prepare the about 113 g Rice Noodles: Bring a separate pot of water to a rolling boil. Add the about 113 g Rice Noodles and cook for 3-5 minutes, or until they are tender but still have a slight bite, then drain the noodles thoroughly in a colander.
6. 6After 30 minutes of simmering, carefully remove and discard the 2 stalks Lemongrass, 5.08 cm Galangal pieces, and 3 Kaffir Lime Leaves from the soup. Stir in the 2 tablespoons Soy Sauce, 1 teaspoon Salt, and 1/2 teaspoon Sugar. Taste the soup and add more salt or sugar if desired.
7. 7Divide the cooked about 113 g Rice Noodles and 1 cup Bean Sprouts evenly among four serving bowls. Ladle the hot Soto Ayam soup over the noodles and sprouts, then garnish each bowl with the 2 Hard-boiled Eggs (Substitute), sliced or quartered.

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