Gluten-Free Indonesian Soto Ayam

Ingredients

• 6 cups certified gluten-free chicken or vegetable stock 6 cups certified gluten-free chicken or vegetable stock
• 1 pound boneless, skinless chicken thighs or breasts 1 pound boneless, skinless chicken thighs or breasts
• 1 large onion, roughly chopped 1 large onion, roughly chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 inch ginger, grated 1 inch ginger, grated
• 1 tsp ground turmeric 1 tsp ground turmeric
• 1/2 tsp ground coriander 1/2 tsp ground coriander
• 2 tbsp vegetable oil or other neutral oil 2 tbsp vegetable oil or other neutral oil
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 2 leaves kaffir lime leaves (optional) 2 leaves kaffir lime leaves (optional)
• 1 tsp salt, or to taste 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste 1/2 tsp black pepper, or to taste
• 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening, optional) 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening, optional)
• Optional garnishes sliced hard-boiled eggs, bean sprouts, fresh cilantro, sliced scallions, lime wedges, chili sauce (ensure GF) Optional garnishes sliced hard-boiled eggs, bean sprouts, fresh cilantro, sliced scallions, lime wedges, chili sauce (ensure GF)

Instructions

1. 1

   Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant, being careful not to burn them.

2. 2

   Add the chicken thighs or breasts to the pot and sear them on all sides until lightly browned, approximately 5-8 minutes. This step helps to lock in the juices and build flavor for the broth.

3. 3

   Stir in the ground turmeric and ground coriander, toasting them in the hot oil for about 30 seconds until their aromas are released. Add the bruised lemongrass stalk and kaffir lime leaves (if using) to the pot.

4. 4

   Pour in the certified gluten-free chicken or vegetable stock, ensuring it covers the chicken. Bring the liquid to a rolling boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for at least 25-30 minutes, or until the chicken is cooked through and tender. The broth should develop a rich, aromatic flavor during this time.

5. 5

   Carefully remove the cooked chicken from the pot and set it aside on a plate to cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces using two forks. Return the shredded chicken to the simmering broth.

6. 6

   If you prefer a thicker soup, gradually whisk the cornstarch slurry into the simmering broth. Continue to cook and stir for another 3-5 minutes until the soup has thickened to your desired consistency. Season the Soto Ayam with salt and black pepper to taste, adjusting as needed for optimal flavor.

7. 7

   Ladle the hot Soto Ayam into serving bowls. Garnish generously with your chosen optional toppings such as sliced hard-boiled eggs, fresh bean sprouts, chopped cilantro, sliced scallions, and a squeeze of fresh lime juice. Serve immediately and enjoy this comforting, flavorful gluten-free dish.

Nutrition (per serving)

Tips & Notes

• Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
• Roll the lemon firmly on the counter before cutting to get significantly more juice.
• Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.