Sup Ayam Kampung Berempah Recipe (Spiced Free-Range Chicken Soup)

Free-range chicken: Provides a richer taste and texture compared to regular chicken.

Water: Forms the base of the soup, helping to cook the chicken and blend the flavors.

Ginger: Adds a warm, spicy flavor and has medicinal properties.

Garlic: Enhances the aroma and depth of the soup.

Lemongrass: Imparts a citrusy, fresh flavor essential for this dish.

Kaffir lime leaves: Adds a unique, fragrant citrus note.

Turmeric powder: Gives the soup a vibrant color and earthy flavor.

Coriander powder: Adds a subtle, nutty flavor.

Cumin powder: Provides a warm, earthy taste.

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a mild heat and depth to the soup.

Cooking oil: Used to sauté the aromatics and brown the chicken.

When sautéing the ginger, garlic, and lemongrass, make sure to bruise the lemongrass stalks by lightly crushing them with the back of a knife. This releases their essential oils and enhances the flavor of the soup.

• Free-range chicken - Substitute with regular chicken: Regular chicken can be used if free-range is not available, though the flavor may be slightly less intense.

• Water - Substitute with chicken broth: Using chicken broth will add more depth and richness to the soup.

• Ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, though it is slightly more citrusy.

• Garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the other spices well.

• Lemongrass - Substitute with lemon zest: Lemon zest can provide a similar citrusy aroma, though it lacks the grassy notes of lemongrass.

• Kaffir lime leaves - Substitute with bay leaves and lime zest: This combination can mimic the unique citrusy and slightly floral notes of kaffir lime leaves.

• Turmeric powder - Substitute with saffron: Saffron can provide a similar color and a slightly earthy flavor, though it is more expensive.

• Coriander powder - Substitute with ground caraway seeds: Ground caraway seeds have a similar earthy and slightly sweet flavor profile.

• Cumin powder - Substitute with ground fennel seeds: Ground fennel seeds offer a similar warm and slightly sweet flavor.

• Salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of color.

• Black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor profile, being more earthy and less pungent.

• Cooking oil - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor that complements the other spices well.

• Allow the soup to cool to room temperature before storing. This prevents condensation and helps maintain the quality of the broth.
• Transfer the chicken soup into airtight containers. Use containers that are appropriate for the portion sizes you plan to consume later.
• Label the containers with the date of preparation. This helps you keep track of freshness and ensures you use the oldest soup first.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. Ensure the temperature is consistently below 40°F (4°C).
• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without significant loss of flavor or texture.
• When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the integrity of the chicken and broth.
• Reheat the soup on the stovetop over medium heat until it reaches a rolling boil. Stir occasionally to ensure even heating.
• If reheating in a microwave, use a microwave-safe container. Heat in short intervals, stirring in between, until the soup is thoroughly heated.
• Avoid reheating the soup multiple times. Only reheat the portion you plan to consume to maintain the best quality and safety.
• Add fresh herbs or a squeeze of lime juice after reheating to refresh the flavors and enhance the taste of the soup.

• Stovetop Method:

  1. Pour the leftover soup into a pot.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup reaches a gentle boil, reduce the heat to low and let it simmer for a few minutes.
  4. Check that the chicken is heated through before serving.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Continue heating in 1-minute intervals if necessary, until the soup is hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the soup into an oven-safe dish and cover with aluminum foil.
  3. Heat for about 20-30 minutes, or until the soup is thoroughly heated.
  4. Stir halfway through the heating process to ensure even warmth.

• Slow Cooker Method:

  1. Transfer the leftover soup to a slow cooker.
  2. Set the slow cooker to low and heat for 2-3 hours.
  3. Stir occasionally to ensure the soup heats evenly.
  4. Once the chicken is hot, it's ready to serve.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the leftover soup in the top pot.
  3. Stir occasionally and heat until the soup is hot and the chicken is warmed through.

• Large pot: Used for heating the oil and cooking the soup. It needs to be big enough to hold the chicken and 2 liters of water.

• Cooking spoon: Essential for stirring the ingredients as they cook to ensure even cooking and prevent sticking.

• Knife: Needed for slicing the ginger and cutting the chicken into pieces.

• Cutting board: Provides a safe surface for cutting the chicken and slicing the ginger.

• Measuring spoons: Used to measure out the turmeric powder, coriander powder, cumin powder, salt, and black pepper.

• Garlic crusher: Handy for crushing the garlic cloves to release their flavor.

• Tongs: Useful for handling the chicken pieces when browning them in the pot.

• Ladle: Ideal for serving the hot soup into bowls.

• Serving bowls: Used to serve the soup, ensuring it is presented nicely.

• Rice cooker: Optional, but useful if you choose to serve the soup with rice.

Prepare ingredients in advance: Chop the ginger, crush the garlic, and bruise the lemongrass the night before to save time.

Use pre-cut chicken: Buy a whole free-range chicken already cut into pieces to skip the butchering step.

Measure spices ahead: Pre-measure the turmeric powder, coriander powder, and cumin powder and store them in small containers.

Simmer while multitasking: Once the soup is simmering, use the time to prepare rice or bread to serve with it.