Chicken Zucchini “Noodle” Soup (Soto Ayam)
1 leaner – 3 greens – 1 healthy fat – 3 condiments (per serving)
4 servings Ingredients: • ½ tsp black peppercorns • 1 lb. boneless, skinless chicken breasts • 1 cup celery leaves • ¾ lb. bone-in, skinless chicken thighs • 1 tbsp coriander seeds • ½ tsp cumin seeds • 2 tsp peeled fresh ginger root • 2 cloves garlic • 3 lemongrass stalks, smashed • ½ lime, sliced into quarters • 6 Kaffir lime leaves • 1 tbsp oil • ½ tsp salt • 2 tsp sambal • 3 scallions, white part only, trimmed and chopped • 1 tsp turmeric • 5 cups zucchini noodles
Directions:
1. Combine chicken thighs, chicken breasts, lemongrass, kaffir lime leaves, and salt in a pot. Cover with water by 1-inch. Bring to a gentle simmer and cook for 45 minutes. Remove chicken and set-aside until cool enough to shred. Strain broth and discard lemongrass and kaffir lime leaves.
2. Add the black peppercorns, cumin seeds, turmeric, scallions, garlic, and ginger to a blender and puree to a paste. Add a small amount of water if needed.
3. Heat oil in a small skillet and add paste. Cook until aromatic and pour paste into the broth.
4. Simmer for 10 to 15 minutes.
5. Portion noodles, celery leaves, and shredded chicken into 4 bowls. Ladle hot chicken broth over ingredients. Squeeze lime wedge and serve with a ½ teaspoon sambal per serving.
