Gluten-Free Soto Ayam
Indulge in the irresistible flavors of Gluten-Free Soto Ayam, a fragrant Indonesian chicken noodle soup that is both wholesome and gluten-free. This vibrant dish boasts tender bone-in chicken thighs simmered to perfection in a rich, spiced broth infused with turmeric, cumin, coriander, lemongrass, and kaffir lime leaves. Served over gluten-free rice vermicelli noodles and garnished with a medley of fresh cilantro, crispy fried shallots, green onions, hard-boiled eggs, and bean sprouts, this recipe delivers a balanced combination of aromatic spices and fresh textures. Finished with a squeeze of lime for a citrusy burst, this classic comfort food is perfect for satisfying cravings while accommodating gluten-free diets. Quick to prepare and packed with flavor, Gluten-Free Soto Ayam is a nourishing bowl of joy ideal for weeknight dinners or cozy weekend gatherings.
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Recipe Information
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)
Instructions
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.
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.
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.
Heat the coconut oil in a large skillet over medium heat. Add the spice paste and sauté until fragrant, about 5 minutes.
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.
Meanwhile, cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
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.
Ladle the hot soup over the toppings in each bowl. Serve with lime wedges on the side for squeezing over the soup.
Nutrition Facts
Calories |
3109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.3 g | 188% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1120 mg | 373% | |
| Sodium | 7646 mg | 332% | |
| Total Carbohydrate | 279.3 g | 102% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 32.5 g | ||
| Protein | 160.9 g | 322% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 564 mg | 43% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2905 mg | 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.
