Malaysian Chicken Soup

Malaysian chicken soup, known as Sup Ayam, is a fragrant and comforting dish that combines tender chicken, aromatic spices, and a rich broth. It’s a popular soup in Malaysian cuisine and is often enjoyed with rice or bread. Here’s a step-by-step recipe to make this delicious and heartwarming soup.

Ingredients

- 1 whole chicken (about 3-4 lbs), cleaned and cut into pieces

- 2 tablespoons vegetable oil

- 1 large onion, finely chopped

- 3 cloves garlic, minced

- 1-inch piece of ginger, sliced

- 2-3 star anise

- 2-3 cloves

- 1 cinnamon stick

- 1 teaspoon ground coriander

- 1 teaspoon ground cumin

- 1 teaspoon ground turmeric

- 2 potatoes, peeled and cut into chunks

- 2 carrots, peeled and sliced

- 2 tomatoes, quartered

- 8 cups water or chicken broth

- Salt and pepper to taste

- 1/2 cup fresh cilantro, chopped

- 2-3 green onions, sliced

- Fried shallots (for garnish)

- Lime wedges (for serving)

- Cooked rice or bread (for serving)

Instructions

In a large pot (I use my trustee Zwilling pot, its the best!!), heat the vegetable oil over medium heat.

Add the chopped onion, minced garlic, and sliced ginger. Sauté until the onion is translucent and fragrant.

Add the star anise, cloves, and cinnamon stick to the pot. Stir for about 1-2 minutes until the spices are fragrant.

Add the ground coriander, ground cumin, and ground turmeric. Stir well to combine and cook for another minute.

Add the chicken pieces to the pot and cook until they are lightly browned on all sides.

Add the potato chunks, carrot slices, and quartered tomatoes to the pot. Stir to combine.

Pour in the water or chicken broth, ensuring that the chicken and vegetables are fully submerged. Bring to a boil, then reduce the heat to low and let it simmer for about 45 minutes, or until the chicken is tender and cooked through.

Season the soup with salt and pepper to taste. Stir in the chopped fresh cilantro and green onions.

Garnish with fried shallots for added crunch and flavor.

Comments

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