Gluten-Free Soto Ayam

Experience the comforting warmth of **Gluten-Free Soto Ayam**, a beautifully spiced Indonesian chicken soup. This recipe features tender, shredded chicken simmered in a vibrant broth infused with turmeric, ginger, lemongrass, and kaffir lime leaves, ensuring an aromatic and flavor-packed experience. Gluten-free rice vermicelli noodles form the perfect base, while fresh bean sprouts, hard-boiled eggs, fried shallots, and zesty lime wedges add layers of texture and brightness. With its rich yet balanced flavors, this gluten-free twist on a classic Southeast Asian dish is both nourishing and satisfying, perfect for cozy dinners or a hearty lunch. Enjoy this naturally gluten-free comfort food with ease, crafted for all to savor!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs (bone-in, skinless)
• 8 cups Water
• 2 teaspoons Salt
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Ground cumin
• 1 piece Lemongrass stalk (crushed)
• 3 pieces Kaffir lime leaves
• 4 pieces Shallots (finely sliced)
• 4 pieces Garlic cloves (minced)
• 1 tablespoon Ginger (grated)
• 2 tablespoons Gluten-free soy sauce
• 2 tablespoons Coconut oil
• 200 grams Rice vermicelli noodles (gluten-free)
• 1 cup Bean sprouts
• 4 pieces Hard-boiled eggs (halved)
• 0.5 cup Chopped green onions
• 0.5 cup Fried shallots (store-bought or homemade)
• 0.25 cup Fresh cilantro (chopped)
• 1 piece Lime (cut into wedges)

Directions

Step 1

In a large pot, add chicken thighs and 8 cups of water. Bring to a boil, skimming off any foam that forms on the surface. Lower the heat to a simmer and cook for about 20 minutes, or until the chicken is fully cooked.

Step 2

Remove the chicken from the pot and set it aside to cool. Once cool, shred the chicken into bite-sized pieces and set aside. Reserve the chicken broth.

Step 3

In a blender or food processor, combine shallots, garlic, ginger, turmeric powder, coriander powder, and ground cumin. Blend into a smooth paste, adding a tablespoon of water if needed.

Step 4

Heat the coconut oil in a large skillet over medium heat. Add the spice paste and sauté until fragrant, about 5 minutes.

Step 5

Transfer the sautéed spice paste into the pot with the reserved chicken broth. Add the crushed lemongrass stalk, kaffir lime leaves, gluten-free soy sauce, and salt. Simmer for 20 minutes to allow the flavors to meld.

Step 6

Meanwhile, cook the rice vermicelli noodles according to the package instructions. Drain and set aside.

Step 7

To serve, divide the cooked rice vermicelli noodles among serving bowls. Top with shredded chicken, bean sprouts, halves of hard-boiled eggs, chopped green onions, fried shallots, and fresh cilantro.

Step 8

Ladle the hot soup over the toppings in each bowl. Serve with lime wedges on the side for squeezing over the soup.

Nutrition Facts

Serving size	3468.3 grams (3468.3g)

Amount per serving	% Daily Value*
Calories	3109

Total Fat 146.30g	188%
Saturated Fat 54.40g	272%
Polyunsaturated Fat 0.50g
Cholesterol 1120mg	373%
Sodium 7646mg	332%
Total Carbohydrate 279.30g	102%
Dietary Fiber 21.80g	78%
Total Sugars 32.50g
Protein 160.90g	322%

Vitamin D 196IU	980%
Calcium 564mg	43%
Iron 18mg	102%
Potassium 2905mg	62%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.8%

Protein: 20.9%

Carbs: 36.3%