Indonesian Soto Soup [0001087]

Ingredients:

8 cups gluten-free chicken broth
2 boneless, skinless chicken breasts
2 lemongrass stalks, bruised and cut into 3-inch pieces
4 slices fresh galangal (or ginger if unavailable)
4 cloves garlic, minced
2 teaspoons ground turmeric
8 hard-boiled eggs, peeled and halved
8 cups cooked rice vermicelli noodles (gluten-free)
Salt and white pepper to taste

Optional Toppings:

Sliced scallions
Fried shallots
Fresh cilantro leaves
Lime wedges
Red chili flakes (for added heat)

Instructions:

In a large pot, combine the gluten-free chicken broth, lemongrass, galangal (or ginger), minced garlic, and ground turmeric. Bring the mixture to a boil.

Add the chicken breasts to the boiling broth and simmer for about 20-25 minutes, or until the chicken is cooked through. Remove the chicken from the broth and shred it using two forks.

Strain the broth to remove the lemongrass, galangal (or ginger), and any other solids, leaving a clear broth. Season the broth with salt and white pepper to taste.

To serve, divide the cooked gluten-free rice vermicelli noodles among serving bowls.

Top the noodles with shredded chicken and a halved hard-boiled egg.

Ladle the hot broth over the noodles, chicken, and egg in each bowl.

Garnish with sliced scallions, fried shallots, fresh cilantro leaves, and lime wedges if desired. You can also sprinkle red chili flakes for added heat.

Enjoy this comforting and flavorful gluten-free Indonesian Soto Soup!