How to Make Chicken Soup with Rice (Traditional & Healthy Version)
Chicken Soup with Rice, or Sup Ayam dengan Nasi, is a comforting classic found in many Malaysian homes. This beloved dish is a staple in Malaysian multicultural cuisine, blending Chinese, Malay, and Indian influences. Fragrant with local herbs like daun pandan and serai (lemongrass), this soup is known for its restorative qualities and is enjoyed by all ages, especially during rainy days or festive gatherings. The clear, aromatic broth is light yet deeply flavorful—a perfect reflection of Malaysia's rich culinary heritage. In Malaysia, Chicken Soup with Rice is often prepared using local free-range chicken, fresh vegetables, and fragrant spices, making it both nourishing and satisfying. Its gentle, soothing flavor makes it a popular choice for lunch or even breakfast, and it is commonly served during family get-togethers or when someone is feeling under the weather. This healthy version is lighter in fat and sodium, and uses whole-grain rice for extra fiber, making it an ideal choice for those who are health-conscious and tracking calories. By incorporating authentic ingredients and mindful cooking methods, this recipe delivers all the heartwarming taste of traditional Malaysian sup ayam with a nutritious twist.
Ingredients
- 200g Boneless skinless chicken breast (Ayam, diced)
- 1 cup cooked Brown rice (Nasi perang)
- 1 small Carrot (cut into rounds)
- 1 stalk Celery (chopped)
- 1/2 medium Yellow onion (bawang besar, sliced)
- 2 cloves Garlic (bawang putih, minced)
- 1-inch piece Ginger (halia, sliced)
- 1 stalk Lemongrass (serai, bruised)
- 1 leaf Pandan leaf (daun pandan, tied into a knot)
- 3 cups Low-sodium chicken stock (homemade or store-bought)
- 1/4 tsp Black pepper
- 1/4 tsp Salt (or to taste)
- 1 stalk Spring onion (daun bawang, sliced for garnish)
- 1 tbsp Coriander leaves (daun ketumbar, chopped for garnish)
Step-by-step instructions
Step 1 · Rinse and cook the brown rice according to package instructions
Rinse and cook the brown rice according to package instructions. Set aside.
Step 2 · In a large pot
In a large pot, heat a little water and sauté onion, garlic, and ginger until fragrant.
Step 3 · Add chicken breast and stir until lightly browned
Add chicken breast and stir until lightly browned. Pour in chicken stock.
Step 4 · Add carrots
Add carrots, celery, lemongrass, and pandan leaf. Bring to a gentle boil.
Step 5 · Reduce heat and simmer for 10 minutes until vegetables are tender a...
Reduce heat and simmer for 10 minutes until vegetables are tender and chicken is cooked.
Step 6 · Season with salt and black pepper
Season with salt and black pepper. Remove lemongrass and pandan leaf before serving.
Step 7 · To serve
To serve, place cooked rice in a bowl and ladle hot soup over. Garnish with spring onions and coriander leaves.
Why this recipe is healthy
This recipe is a healthy choice because it uses lean chicken breast, brown rice for added fiber, and a variety of vegetables, which contribute to a balanced meal. By using low-sodium chicken stock and minimal oil, the dish is heart-friendly and lower in calories compared to richer soups. The inclusion of traditional Malaysian aromatics not only enhances taste but provides natural health benefits, making it ideal for calorie-conscious individuals.
A note on tradition
Chicken Soup with Rice, or Sup Ayam dengan Nasi, is a comforting meal enjoyed across Malaysia, especially during family meals and festive seasons such as Hari Raya or Chinese New Year. While found in every region, it is especially popular in Penang and the Klang Valley, reflecting Malaysia’s multicultural influences. Traditionally served as a wholesome lunch or a restorative meal for those recovering from illness, its light broth and nourishing ingredients embody the warmth of Malaysian hospitality.