Indonesian Soto Ayam with Rice

Ingredients

• 8 ounces boneless skinless chicken thighs
• 1 tablespoon neutral oil
• 1/2 onion, sliced
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 teaspoon turmeric
• 3 cups chicken stock
• 2 ounces rice vermicelli
• 1 cup shredded cabbage
• 2 large eggs
• 1 tablespoon lime juice
• 2 tablespoons crispy shallots
• cilantro, to finish

Steps

1. Heat oil in a saucepan. Cook onion, garlic, ginger, and turmeric for 3 minutes until fragrant.
2. Add chicken and stock. Simmer for 14 minutes until chicken reaches 165°F, then shred it with two forks.
3. Cook vermicelli separately according to package directions and place it in two bowls with cabbage.
4. Hard-cook the eggs for 8 minutes, cool under water, peel, and halve.
5. Ladle soup and chicken over noodles, then top with egg, lime juice, crispy shallots, and cilantro.

Allergen note: Contains egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.