Chicken Soup - Malaysian Style
All Ingredients - For Grinding
- Coriander seeds 2 tsp
- Cumin seeds 1 tsp
- Fennel seeds 1/2 tsp
- Peppercorn 1 tsp
- Dried chilli 3 pieces
- Curry leaves 1 spring
All Ingredients - For Pounding
- Onion 1 piece
- Shallots 7-8 pieces
- Ginger 2 inch
- Garlic 8-10 cloves
All Ingredients - Main Ingredients
- Chicken 800 g
- Tomato 1 piece
- Potato 1 piece
- Carrots 1/2 piece
- Gingelly oil sufficient amount
- Star anise 1 piece
- Cinnamon stick 1 piece
- Cardamom 4 pieces
- Rock salt 1/2 tsp (and to taste)
- Water 3 cups (600 ml)
- White pepper 1/2 tsp
- Celery leaves some
Don't have an ingredient? Try these swaps
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Shallot?
- 1 small onion + 1 small garlic clove
- Sweet onion (1:1, milder)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
Step-by-Step Instructions
Step 1: Roast Spices for Grinding
In a dry pan, add coriander seeds, cumin seeds, fennel seeds, and peppercorn. Roast on low heat until fragrant. Then add dried chilli and curry leaves and roast for about .
Step 2: Grind Roasted Spices
Transfer the roasted spices to a grinder and grind them into a fine powder. Set aside.
Step 3: Pound Aromatics
In a mortar, add the onion and pound coarsely. Then add shallots, ginger, and garlic, and pound until coarsely crushed. Set aside.
Step 4: Temper Whole Spices
Pour sufficient gingelly oil into a pot. Once hot, add star anise, cinnamon stick, and cardamom.
Step 5: Sauté Pounded Aromatics
Add the coarsely pounded onion, shallots, ginger, and garlic mixture to the pot. for until fragrant and slightly softened.
Step 6: Add Chicken and Salt
Add the 800g chicken pieces (previously washed with turmeric powder and salt) to the pot. Add 1/2 tsp of rock salt. Stir well to combine with the aromatics.
Step 7: Cook Chicken
Cover the pot and cook the chicken for on medium heat.
Step 8: Add Vegetables
Add the chopped tomato, potato, and carrots to the pot with the chicken.
Step 9: Add Ground Spices
Sprinkle the previously ground spice powder over the chicken and vegetables. Mix well to ensure all ingredients are coated with the spices.
Step 10: Add Water and Simmer
Pour 3 cups (600ml) of water into the pot. Stir gently to combine. Cover the pot and cook on low heat until the potatoes are cooked through and the soup starts boiling.
Step 11: Check Doneness and Season
After , open the lid. The chicken should be cooked. Taste the soup and add salt to taste, along with 1/2 tsp of white pepper.
Step 12: Add Celery Leaves and Final Boil
Add some fresh celery leaves to the soup. Stir gently and let it boil for another minute.
Step 13: Serve
The chicken soup is now ready to be served hot, ideally with rice.
Pro Tips
• Roast the whole spices on low heat to prevent burning and ensure maximum fragrance.
• Pound the aromatics coarsely for a rustic texture and intense flavor.
Your Notes
Jot down your tweaks — swaps you tried, cook-time adjustments, family reactions. Saved on this device only, and printed with the recipe.
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