Chicken Soto

Name: Chicken Soto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 4 shallots, minced; 4 garlic cloves, minced; 2 tsp fresh ginger, grated; 1 tsp ground turmeric; 6 cups chicken broth; 2 lemongrass stalks, bruised; 2 lbs skinless chicken thighs; 4 oz rice vermicelli noodles, soaked; 2 cups napa cabbage, shredded; 2 limes, wedged

A comforting Indonesian chicken soup filled with a vibrant turmeric broth, tender chicken, rice vermicelli, and fresh cabbage.

50 minMediumServes 4350 cal/serving

IndonesianSoupStovetopHigh ProteinGluten-FreeNut-FreeDairy-FreeEgg-FreeShellfish-FreeSesame-FreeNightshade-FreeCorn-Free

Ingredients

4 shallots, minced
4 garlic cloves, minced
2 tsp fresh ginger, grated
1 tsp ground turmeric
6 cups chicken broth
2 lemongrass stalks, bruised
2 lbs skinless chicken thighs
4 oz rice vermicelli noodles, soaked
2 cups napa cabbage, shredded
2 limes, wedged

Instructions

1

Heat oil in a large pot over medium heat, then add 4 minced shallots, 4 minced garlic cloves, 2 tsp grated fresh ginger, and 1 tsp ground turmeric and cook until fragrant.
2

Add 6 cups chicken broth, 2 bruised lemongrass stalks, and 2 lbs skinless chicken thighs to the pot and bring to a simmer.
3

Simmer for 20 minutes until skinless chicken thighs reaches an internal temperature of 165 F.
4

Remove skinless chicken thighs, shred the meat into bite-sized pieces, and return it to the broth.
5

Divide 4 oz soaked rice vermicelli noodles and 2 cups shredded napa cabbage into bowls, ladle the hot broth with chicken over top, and serve with 2 wedged limes.

Questions

How long does Chicken Soto keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Chicken Soto?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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