Indonesian Chicken Soto
Contains statutory allergens: Eggs
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Ingredients (16)
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Instructions (6)
Place the eggs in boiling water and cook for 8 minutes, then rinse in cold water, peel, and halve. Soak glass noodles in warm water for 10 minutes until softened, then drain.
Finely mince or blend shallots, garlic, and fresh ginger into a paste.
Heat oil in a large soup pot over medium heat. Sauté the aromatics paste, ground turmeric, bruised lemongrass, and bay leaves until fragrant, about 3 to 4 minutes.
Pour in water, add chicken breasts, salt, and pepper. Bring to a boil, reduce the heat, and simmer gently for 20 minutes until the chicken is cooked through.
Remove the chicken breasts, shred the meat with two forks, and return the shredded meat back into the hot broth.
Divide soaked noodles, finely shredded cabbage, and bean sprouts into serving bowls. Ladle the boiling broth and chicken over the top, then garnish with boiled egg halves and lime wedges.
