Hazelnut Free Soto Ayam

Total time1 hr 15 min

Prep time25 min

Cook time50 min

4.9

(4)

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Ingredients

4 servings

For the broth

2 lb bone-in, skin-on chicken thighs (about 4 thighs)
6 cups low-sodium chicken broth
2 cups water
2 stalks lemongrass, bruised and cut into 3-inch pieces
4 fresh kaffir lime leaves
1 tsp salt, plus more to taste

For the spice paste

6 shallots, peeled and roughly chopped
5 cloves garlic, peeled
2-inch piece fresh ginger, peeled and roughly chopped
2-inch piece fresh turmeric, peeled and roughly chopped (or 1 tsp ground turmeric)
1 tsp ground coriander
½ tsp ground cumin
¼ tsp white pepper
2 tbsp coconut oil

For serving

6 oz rice vermicelli noodles
4 large eggs, hard-boiled and halved
3 green onions (green tops only), thinly sliced
¼ cup fresh cilantro leaves
2 tbsp fresh lime juice
sambal oelek or sliced fresh chili, for serving (optional)

Instructions

1
Place the chicken thighs in a large pot with the chicken broth, water, lemongrass, and kaffir lime leaves. Bring to a boil over high heat, then reduce to a steady simmer. Skim off any foam that rises to the surface during the first 5 minutes.
2
Simmer the chicken, partially covered, for 25–30 minutes, until an instant-read thermometer inserted into the thickest part of a thigh (not touching bone) reads 165°F (74°C) and the meat is tender enough to pull easily from the bone.

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