Soto Ayam (Indonesian Chicken Soup - Dairy-Free)

Ingredients

• about 450 g Chicken Thighs
• 8 cups Water
• 2 teaspoons Turmeric Powder
• 5.08 cm Ginger
• 2.54 cm Galangal
• 2 stalks Lemongrass
• 3 leaves Kaffir Lime Leaves
• 4 cloves Garlic
• 3 medium Shallots
• 3 pieces Candlenuts
• 1 tablespoon Vegetable Oil
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• about 113 g Rice Noodles
• 1 cup Bean Sprouts
• 2 large Hard-Boiled Eggs

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

Instructions

1. 1In a large heavy-bottomed pot, combine the about 450 g Chicken Thighs and 8 cups Water. Lightly bruise the 5.08 cm Ginger, 2.54 cm Galangal, and 2 stalks Lemongrass with the flat side of a knife, then add them to the pot along with the 2 teaspoons Turmeric Powder and 3 leaves Kaffir Lime Leaves.
2. 2Bring the mixture to a rolling boil over high heat (100°C/100°C), then reduce the heat to low (around 94°C/93°C) and simmer gently for 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
3. 3Carefully remove the cooked about 450 g Chicken Thighs from the pot and place them on a clean cutting board. Allow the chicken to cool for 5-10 minutes until it is comfortable to handle, then use two forks to shred the chicken meat into bite-sized pieces and set it aside.
4. 4Peel the 4 cloves Garlic and 3 medium Shallots, then roughly chop the peeled 3 medium Shallots. In a mortar and pestle or a small food processor, combine the peeled 4 cloves Garlic, chopped 3 medium Shallots, and 3 pieces Candlenuts, then grind them into a smooth, thick paste.
5. 5In a separate small pan, heat the 1 tablespoon Vegetable Oil over medium heat (176.7°C/175°C) until it is shimmering. Add the ground spice paste to the hot oil and sauté for 2-3 minutes, stirring constantly, until the paste is fragrant and has slightly darkened in color.
6. 6Pour the sautéed spice paste from the small pan into the large pot containing the chicken broth and stir well to combine. Season the broth with 1 teaspoon Salt and 1/2 teaspoon Pepper, then bring it back to a gentle simmer over medium-low heat (148.9°C/150°C) and let it cook for 10 minutes to allow the flavors to fully meld.
7. 7Bring a separate medium pot of water to a rolling boil, then add the about 113 g Rice Noodles and cook for 3-5 minutes, or until the noodles are tender but still firm to the bite; drain the noodles thoroughly and set them aside. Peel the 2 large Hard-Boiled Eggs and carefully cut each egg in half lengthwise.
8. 8To serve, divide the cooked about 113 g Rice Noodles evenly among four serving bowls. Top the noodles in each bowl with a portion of the shredded about 450 g Chicken Thighs and a handful of the 1 cup Bean Sprouts, then ladle the hot Soto Ayam broth generously over the noodles, chicken, and sprouts. Garnish each bowl with two halves of the 2 large Hard-Boiled Eggs.

Related Guides