Sayur Sop

Name: Sayur Sop
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 tbsp vegetable oil; 4 shallots, sliced; 4 garlic cloves, minced; 6 cups chicken broth; 1/2 lb boneless chicken breast, cubed; 2 carrots, sliced; 2 Yukon Gold potatoes, cubed; 2 cups green cabbage, chopped; 1/4 tsp ground nutmeg; 1/2 tsp ground white pepper; 1 tsp salt; 4 scallions, thinly sliced

A light Indonesian vegetable soup featuring tender chicken, potatoes, and carrots simmered in an aromatic garlic broth.

35 minEasyServes 4210 cal/serving

IndonesianSoupStovetopLow CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-Free

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Ingredients

2 tbsp vegetable oil
4 shallots, sliced
4 garlic cloves, minced
6 cups chicken broth
1/2 lb boneless chicken breast, cubed
2 carrots, sliced
2 Yukon Gold potatoes, cubed
2 cups green cabbage, chopped
1/4 tsp ground nutmeg
1/2 tsp ground white pepper
1 tsp salt
4 scallions, thinly sliced

Instructions

1

Heat 2 tbsp vegetable oil in a soup pot over medium heat.
2

Add 4 sliced shallots and 4 minced garlic cloves, sautéing for 3 minutes until golden and fragrant.
3

Pour in 6 cups chicken broth and bring to a simmer over medium-high heat.
4

Add 1/2 lb cubed boneless chicken breast, 2 sliced carrots, and 2 cubed Yukon Gold potatoes to the pot.
5

Simmer for 10-12 minutes until chicken reaches an internal temperature of 165°F and potatoes are tender.
6

Stir in 2 cups chopped green cabbage, 1/4 tsp ground nutmeg, 1/2 tsp ground white pepper, and 1 tsp salt, cooking for 3 minutes until cabbage is softened.
7

Remove from heat and garnish with 4 thinly sliced scallions before serving.

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Questions

How much time should I plan for Sayur Sop?

As written, 35 minutes: 15 of prep and 20 of cooking. The longest single stretch is step 5 (12 minutes): "Simmer for 10-12 minutes until chicken reaches an internal temperature of 165°F and potatoes are tender."

What internal temperature should Sayur Sop reach?

For Sayur Sop, the target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

Is there a substitute for shallots in Sayur Sop?

The entry for Sayur Sop calls for 4 shallots, sliced. In its place: Use half as much yellow or red onion plus a small clove of garlic.

Can I use chicken thighs instead of chicken breasts in Sayur Sop?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Sayur Sop uses 1/2 lb boneless chicken breast, cubed.

How do I store and reheat Sayur Sop?

Refrigerate Sayur Sop for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen it. The potatoes turn grainy in the freezer, so this one is better kept in the refrigerator.

Serve it with

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