{"id":27840,"date":"2022-11-19T09:53:58","date_gmt":"2022-11-19T01:53:58","guid":{"rendered":"https:\/\/tasteasianfood.com\/?p=27840"},"modified":"2026-03-25T17:27:29","modified_gmt":"2026-03-25T09:27:29","slug":"sup-kambing-recipe","status":"publish","type":"post","link":"https:\/\/tasteasianfood.com\/mystaging\/sup-kambing-recipe\/","title":{"rendered":"Sup Kambing recipe- How to make the ultimate comfort soup (Malaysian mutton soup)"},"content":{"rendered":"\n

Let me share the Sup Kambing recipe, the classic Malaysian soup, in this article.<\/p>\n\n\n\n

Sup kambing is one of the delicious soups I always order in the local Malaysian Indian restaurant. It tastes completely different from most Western and Chinese soups due to the liberal use of spices.<\/p>\n\n\n\n

Don’t freak out when you see a long list of ingredients. Although it is crucial to have all the ingredients, the cooking process is relatively forgiving and easy to follow.<\/p>\n\n\n\n

Here is the step-by-step instruction for the sup kambing recipe.<\/p>\n\n\n\n

Note: This post may contain affiliate links. Please read my <\/em>privacy policy<\/em><\/a> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n

\"Follow<\/figure>\n\n\n\n

1. Preparation for making Malaysian mutton soup<\/h2>\n\n\n\n

I have divided the Sup Kambing recipe into two sections- preparation and simmering of the soup.<\/p>\n\n\n\n

A. Use the bone-in mutton<\/h4>\n\n\n\n

It is best to choose bone-in mutton as the bone marrow will release the flavor to the soup. Mutton legs and mutton shoulders are my choices.<\/p>\n\n\n\n

It is rather difficult to cut through the bones with your knife. So, please ask your butcher to cut the bones into cubes to the size you want. I prefer the mutton pieces to be about 1 to 1 1\/2 inches.<\/p>\n\n\n\n

Wash the mutton cubes under running water to remove any debris and blood. This step can significantly reduce the scum floating on the surface while boiling the soup.<\/p>\n\n\n\n

B. Dry roast the whole spices<\/h4>\n\n\n\n

Sup Kambing requires a few whole spices. These spices are cinnamon bark, star anise, green cardamom, and cloves. You may also include cumin and fennel seeds, which are optional.<\/p>\n\n\n\n

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  1. Place the whole spices in a pan and dry roast them over low heat until aromatic.<\/li>\n\n\n\n
  2. Transfer the roasted spices to a cloth bag to make a bouquet garni. We will use these spices to boil the soup at a later stage.<\/li>\n<\/ol>\n\n\n\n

    C. Get ready the vegetables and aromatics<\/h4>\n\n\n\n
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    1. First, cut the garlic, ginger, and onion into small pieces. Then, saute these aromatics with oil to bring out the flavor. <\/li>\n\n\n\n
    2. Next, blend these ingredients with water in a blender to become a paste. We will add the paste into the pot of mutton in the later stage.<\/li>\n\n\n\n
    3. Cut the carrot into wedges, the celery into an inch length, and the tomato into thick pieces.<\/li>\n\n\n\n
    4. Get a few stalks of coriander and cut the stalks into short sections. Reserve the leaves for garnishing the soup right before serving.<\/li>\n<\/ol>\n\n\n\n
      \"Follow<\/figure>\n\n\n\n

      2. Steps to make sup tulang<\/h2>\n\n\n\n

      A. Start boiling the soup<\/h4>\n\n\n\n
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      1. Place the mutton into a large stock pot<\/a>.<\/li>\n\n\n\n
      2. Add a few cups of water until it is sufficient to submerge the mutton.<\/li>\n\n\n\n
      3. Bring the water to a boil over high heat.<\/li>\n\n\n\n
      4. Add the garlic, ginger, and onion paste.<\/li>\n\n\n\n
      5. Next, reduce to low heat to simmer the mutton for one hour.<\/li>\n\n\n\n
      6. While boiling the soup, remove the scum floating on top with a fine strainer<\/a> from time to time. This step helps to produce a clean soup.<\/li>\n<\/ol>\n\n\n\n

        B. Add the spices and other ingredients<\/h4>\n\n\n\n
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        1. The mutton will start to become tender after simmering for an hour.<\/li>\n\n\n\n
        2. Now add the ground spices indicated as ingredient C in the sup kambing recipe. (Cumin<\/a>, coriander<\/a>, turmeric<\/a>, kurma, white pepper, garam masala powder<\/a>, salt, and bay leaves)<\/li>\n\n\n\n
        3. Place the bouquet garni (the whole spices) into the broth. Removing the whole spices after cooking is easier if you put them into a cloth bag.<\/li>\n\n\n\n
        4. Continue simmering the soup over low flame for 30 minutes.<\/li>\n\n\n\n
        5. Add the carrots, celery, and tomato and continue simmering for another 30 minutes. If you prefer a thicker soup, you can extend the cooking time until they disintegrate.<\/li>\n<\/ol>\n\n\n\n

          C. Enrich the soup with a few more ingredients before serving<\/h4>\n\n\n\n
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          1. Add the coriander stem to the soup. Keep the leaves and use them as a garnish to serve.<\/li>\n\n\n\n
          2. Add a tablespoon of fried shallots<\/a>.<\/li>\n\n\n\n
          3. Finally, squeeze a tablespoon of lime juice into the soup after removing it from the heat.<\/li>\n\n\n\n
          4. Garnish with more coriander and fried shallot to serve.<\/li>\n<\/ol>\n\n\n\n

            Note:<\/h4>\n\n\n\n