Lunch · Indonesian
Soto Ayam with Turmeric
Indonesian broth flavored with lemongrass and turmeric, with shredded chicken, rice vermicelli, cabbage and a hard-boiled egg.
- per serving
- 544 kcal
- Protein
- 43 g
- Total time
- 49 min
- Makes
- 1 serving
- High protein
Instructions
Chop the 35 g of shallot and the 4 g of garlic. Grate the ginger. Remove the tough parts of the lemongrass, then weigh 8 g of the tender core and chop it very finely. Slice the cabbage and rinse the mung bean sprouts.
In a saucepan, heat the 6 g of oil. Cook the shallot, garlic, ginger, lemongrass and turmeric for 4 minutes over medium heat, stirring.
Add 150 g of raw skinless, boneless chicken thigh meat, 550 ml of water, the salt and the pepper. Bring to a simmer, cover and cook for 20 minutes over low heat. The chicken should reach 74 °C (165 °F) in the center; cook longer if needed.
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