Free-range chicken soup

Ingredients

• 1 chicken, cut into 16 piecesvillage chicken
• 7 cloves, crushedgarlic
• 2 cm, crushedginger
• ½ tbspdried shrimp
• 2 stalks, tied into a bundlecelery
• 3 leavesIndonesian bay leaves
• 2 leaves, central ribs removedkaffir lime leaves
• ⅛ tspground nutmeg
• 4cloves
• ¼ tsppepper
• 1 tbspsalt
• 1 tspsugar
• ¼ tspstock powder
• 2 litreswater, for boiling
• 1 tbspoil, for frying
• to tastelime
• to tastesliced celery leaves
• to tastefried shallots
• to tastebird's eye chilli sambal

Instructions

1. 1

   Fry the aromatics

   Heat the oil and fry the garlic and ginger until fragrant. Remove from the pan, pound or grind to a smooth paste, and set aside.

2. 2

   Simmer the chicken

   Put the water, chicken, ground garlic-and-ginger mixture and all the remaining soup ingredients in a pot. Boil until the chicken is cooked through and tender, then taste and adjust the seasoning.

3. 3

   Prepare the sambal

   For the chilli sambal, boil red bird's eye chillies and garlic, then grind them with a few spoonfuls of boiled water and salt.

4. 4

   Skim the broth

   As the chicken boils, skim off any fat or impurities that rise to the surface to help keep the broth clear.

5. 5

   Serve the soup

   Serve the soup with lime, sliced celery leaves, fried shallots and bird's eye chilli sambal.

What is village-chicken soup?

Sop ayam kampung is an Indonesian chicken soup made with kampung chicken, a traditional village-style chicken, in a clear, aromatic broth. The dish is associated with Sop Ayam Pak Min Klaten, whose name points to Klaten in Central Java.

This version builds its flavour from sautéed garlic and ginger, then simmers the chicken with fragrant leaves, spices and dried shrimp. Lime, celery, fried shallots and chilli add freshness and contrast at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 43g protein, 4g carbs, 32g fat.

The chicken supplies most of the protein and much of the fat, while the small amount of sugar contributes a little carbohydrate. Serve a bowl with rice and plenty of broth, and add lime and celery for freshness; the rice will make the meal more substantial.

The aromatics and spices

Garlic and ginger: frying them briefly before grinding softens their raw edge and brings out their aroma. Adding them as a paste helps distribute their flavour through the broth.

Fragrant seasonings: Indonesian bay leaves, kaffir lime leaves, cloves and nutmeg give the soup its distinctive warm, savoury character. Dried shrimp and stock powder add further savouriness.

Simmering for tender chicken

Chicken pieces: the recipe divides the chicken into 16 pieces so they can cook in the broth. Simmer until the meat is cooked through and tender; the cooking time will depend on the chicken and the size of the pieces.

Gentle heat: once the pot comes to a boil, keep it at a steady simmer rather than a vigorous boil. Skimming the foam and excess fat as they rise helps keep the broth clearer.

Seasoning the broth

Salt and sugar: the recipe seasons the broth with both, alongside a small amount of stock powder. Taste it once the chicken is tender and adjust the seasoning to suit.

Lime at the table: serve lime separately so each person can add a little acidity to their bowl. This brightens the rich chicken broth without changing the pot for everyone.

Toppings and serving

Fresh finish: sliced celery leaves and fried shallots bring herbal freshness and a crisp, savoury touch. Add them just before serving so the shallots retain some texture.

Chilli on the side: the bird's eye chilli sambal gives the soup heat, while lime adds tang. Serve both separately, with rice alongside if you want a more substantial meal.

Making the chilli sambal

Boiled chillies: the method boils red bird's eye chillies and garlic before grinding them with a few spoonfuls of boiled water and salt. Add the water gradually so the sambal stays as thick as you like.

Keep it separate: offering the sambal at the table lets each person control the heat in their bowl. The soup itself remains gently spiced and aromatic.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at a similar rate.
• Fry the garlic and ginger only until fragrant, before either begins to brown.
• Skim foam and fat from the surface during simmering for a clearer-looking broth.
• Keep the soup at a steady simmer to help the chicken become tender without violently agitating the broth.
• Taste the broth after the chicken is cooked, then adjust the seasoning.
• Serve lime, sambal and crisp toppings separately so they can be added to each bowl.

Variations

• More ginger: add extra crushed ginger for a sharper aromatic note.
• Extra lime: serve additional lime wedges for a brighter, tangier bowl.
• Hotter sambal: use more red bird's eye chillies when making the chilli condiment.
• More celery: add extra sliced celery leaves just before serving.
• Rice on the side: serve with steamed rice to make the soup a fuller meal.

Common mistakes to avoid

• Boiling too vigorously: a rolling boil can agitate the broth; lower the heat to maintain a steady simmer.
• Skipping the skimming: foam and fat can cloud the broth; remove what rises during cooking.
• Over-frying the aromatics: browned garlic can taste bitter; take it off the heat as soon as fragrant.
• Adding all the sambal to the pot: it can make the whole batch too hot; serve it separately.
• Seasoning too early: the broth's flavour develops as it simmers; taste and adjust once the chicken is tender.

How to store

Refrigerate leftover soup in a covered container for up to 3 days. Reheat gently in a saucepan until steaming hot, and store toppings separately where possible.

Frequently asked questions