How to Make Chicken and Vegetable Soup (Traditional & Healthy Version)
Chicken and Vegetable Soup, or Sup Ayam Sayur, is a beloved staple in Malaysian households, celebrated for its comforting warmth and nourishing qualities. This dish harmoniously blends tender chicken pieces with a medley of fresh local vegetables, simmered in a gently spiced clear broth infused with aromatics like halia (ginger), bawang putih (garlic), and serai (lemongrass). The soup reflects Malaysia’s multicultural heritage, drawing inspiration from Malay, Chinese, and Indian kitchens while showcasing uniquely Malaysian ingredients such as daun sup (local celery leaves) and daun bawang (spring onions). Sup Ayam Sayur is especially popular during the rainy season or as a healing remedy when someone is under the weather, thanks to its light yet flavor-packed profile. The gentle, naturally sweet taste from carrots and corn, paired with the subtle herbal notes from pandan and lemongrass, makes this soup both satisfying and easy on the palate. It’s an excellent choice for lunch, providing a wholesome meal that’s low in calories yet high in nutrients and protein, perfect for anyone seeking a hearty, guilt-free Malaysian recipe. Served with a side of rice or on its own, this soup brings the essence of Malaysian comfort food to your table.
Ingredients
- 150g Chicken breast, skinless (dada ayam)
- 1 medium Carrot (lobak merah, peeled and sliced)
- 1 small Potato (kentang, peeled and cubed)
- 1/2 cob Sweet corn (jagung manis, cut into chunks)
- 1 cup Cabbage (kubis, roughly chopped)
- 1/2 medium Onion (bawang besar, sliced)
- 2 cloves Garlic (bawang putih, crushed)
- 2cm Ginger (halia, sliced)
- 1 stalk Lemongrass (serai, bruised)
- 1 leaf Pandan leaf (daun pandan, knotted)
- 800ml Water
- 1/2 tsp Salt
- 1/4 tsp White pepper (lada putih)
- 2 tbsp Celery leaves (daun sup, chopped)
- 2 tbsp Spring onion (daun bawang, sliced for garnish)
Step-by-step instructions
Step 1 · Prepare all vegetables: peel and slice carrot
Prepare all vegetables: peel and slice carrot, potato, and cabbage. Cut sweet corn into chunks. Slice onion, crush garlic, and slice ginger.
Step 2 · In a large pot
In a large pot, add water, chicken breast, onion, garlic, ginger, and lemongrass. Bring to a gentle boil over medium heat.
Step 3 · Add carrot
Add carrot, potato, sweet corn, cabbage, and pandan leaf (if using). Simmer until vegetables are tender and chicken is cooked through (about 10-12 minutes).
Step 4 · Remove chicken breast and shred with a fork
Remove chicken breast and shred with a fork. Return shredded chicken to the soup.
Step 5 · Season soup with salt and white pepper
Season soup with salt and white pepper. Remove lemongrass and pandan leaf before serving.
Step 6 · Ladle soup into bowls and garnish with chopped celery leaves (daun ...
Ladle soup into bowls and garnish with chopped celery leaves (daun sup) and spring onions (daun bawang). Serve hot.
Why this recipe is healthy
Sup Ayam Sayur is a healthy choice because it uses minimal oil, lean cuts of chicken, and is loaded with fresh Malaysian vegetables. The use of aromatic herbs boosts flavor without extra calories or sodium. With no fried ingredients and a focus on natural produce, this soup supports weight management, heart health, and boosts immunity. It's filling, nourishing, and can be easily adapted for various dietary needs.
A note on tradition
Sup Ayam Sayur is a common Malaysian comfort dish, enjoyed across all ethnic communities. It’s often served during family gatherings, Ramadan breaking of fast (buka puasa), or as a restorative meal for those feeling unwell. In many Malaysian homes, this soup is a go-to lunch option, appreciated for its ease of preparation and wholesome qualities. Its adaptable recipe reflects Malaysia’s rich culinary mosaic, combining Malay spices with Chinese-style clear broths and Indian herbal touches.