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Chicken and Potato Soup
Makan Tengah Hari • Malaysia
How to Make Chicken and Potato Soup (Traditional & Healthy Version)
Chicken and Potato Soup, known locally as sup ayam dan kentang, is a comforting Malaysian dish enjoyed across the country for its hearty flavor and wholesome ingredients. Rooted in Malaysia’s multicultural culinary heritage, this soup blends Malay, Chinese, and Indian influences, resulting in a rich, aromatic broth infused with spices like serai (lemongrass) and daun pandan (pandan leaf). The dish is a staple at lunch tables, particularly during rainy days or festive gatherings, offering warmth and nourishment without heavy calories. The use of locally sourced chicken, potatoes, and vegetables makes it both accessible and authentically Malaysian. This healthy Chicken and Potato Soup is a lighter take on the traditional recipe, focusing on lean protein and fresh vegetables. Instead of heavy creams or santan, the flavors are built with aromatic herbs and spices, providing a low-calorie option ideal for calorie-conscious eaters. The soup’s gentle spice profile is suitable for all ages, and its versatility allows it to be adapted for various dietary needs. Enjoyed with a side of nasi (rice) or roti, this soup is a perfect lunch choice for those seeking authentic Malaysian flavors while maintaining balanced nutrition.
Bahan-bahan(untuk 1 medium bowl per person)
- 200g Skinless chicken breast (ayam tanpa kulit)
- 2 medium Potato (kentang)
- 1 medium Carrot (lobak merah)
- 1 small Onion (bawang besar)
- 2 cloves Garlic (bawang putih)
- 1 stalk Lemongrass (serai)
- 1 Pandan leaf (daun pandan) - pilihan
- 1 stick Celery (saderi) - pilihan
- 1/2 tsp Black pepper (lada hitam)
- 1/2 tsp Salt (garam)
- 1 tsp Cooking oil (minyak masak)
- 4 cups Water (air)
- 2 stalks Spring onion (daun bawang, for garnish) - pilihan
Arahan
- 1
Prepare all ingredients: peel and dice potatoes and carrots, slice onion and garlic, bruise lemongrass, and knot pandan leaf.
5 minutes
Cut vegetables uniformly for even cooking.
- 2
Heat cooking oil in a pot. Sauté onion and garlic until fragrant and slightly golden.
3 minutes
Use low heat to prevent burning and enhance flavor.
- 3
Add chicken breast. Stir-fry for 2 minutes until lightly browned.
2 minutes
Cut chicken into bite-sized pieces for faster cooking.
- 4
Add potatoes, carrots, celery, lemongrass, and pandan leaf. Mix well.
2 minutes
Bruised lemongrass releases more aroma.
Kenapa hidangan ini sihat
By avoiding heavy creams and using fresh vegetables and lean chicken, this recipe supports weight management and heart health. It offers balanced macros with low fat, moderate protein, and complex carbs, making it ideal for a nutritious lunch. The addition of Malaysian herbs not only enhances flavor but also contributes to wellness, especially for those who want authentic taste without excess calories.
This Chicken and Potato Soup is rich in lean protein from chicken, complex carbohydrates from potatoes, and vitamins from carrots and celery. The inclusion of aromatics like lemongrass and pandan leaf adds antioxidants and digestive benefits. The soup is low in saturated fat due to the use of skinless chicken and minimal oil, and it contains dietary fiber, potassium, vitamin A, and vitamin C. It’s suitable for those monitoring calories or seeking lighter meal options.
Petua
- 💡Tip 1: Use homemade chicken stock for richer flavor and lower sodium.
- 💡Tip 2: Add a slice of ginger for extra warmth and digestive benefits.
- 💡Tip 3: For a clearer broth, skim off any foam during simmering.
Penyimpanan & hidangan
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to preserve flavors. Avoid freezing as potatoes may change texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 150.0 kcal |
