Ingredients

  • Serves 2-4 people
  • 200 g Chicken Thigh Fillet, 1 cm cubes

    50 g Chicken/Beef Meatballs, quartered

    2 pcs Carrots, thinly sliced

    1 Hardboiled Egg

    100 g Mushrooms, soaked in hot water and sliced

    1 sheet bean curd, soaked in hot water and cut to desired size

    20 g Tuberose Flower (optional)

    20 g Leeks, thinly sliced

    15 g Celery, thinly sliced

    50 g Vermicelli, soaked in hot water

    20 g Fried Onions

    15 g Ginger, grounded

    18 g Cooking Oil

    2 liters Water

     

    Seasoning:

    7 g Salt

    4 g White Pepper Powder

    2 g Nutmeg Powder

    3 g MSG (optional)

    8 g Sugar

    13 g Chicken/Beef Powder

    4 g Sesame Oil

    3 g Fish Sauce

Sop Kimlo
Recipe Courtesy of
Asian Food Network

Sop Kimlo

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Sop Kimlo is a savory Indonesian soup infused with classic flavors from Chinese cuisine. Filled with a variety of ingredients including chicken, meatballs, carrots, eggs, mushrooms and vermicelli, each mouthful is bound to delight the senses. Enjoy a bowl for a warm, hearty meal!
  • Easy
  • 60 min
  • 30 min
  • 15 min
  • 1 steps
  • 22 Ingredients
  • Easy
  • 1 steps
  • 22 Ingredients
  • 60 min
  • 30 min
  • 15 min

Instructions

  1. Cook the soup

    •  
    • In a medium pot, heat up some oil. Sauté ginger and garlic until slightly brown and fragrant.
    • Add in the chicken and sauté until partially cooked.
    • Add water and bring it to a boil.
    • Once it comes to a boil, add carrots, meatballs, mushrooms, bean curd and tuberose flowers.
    • Add fish sauce, sesame oil, nutmeg powder, white pepper, msg, chicken powder, sugar, salt and stir until dissolved.
    • Add in egg, vermicelli, green onions, celery leaves.
    • Bring it to a second boil, remove and set aside.
    Cook the soup


Plate and Serve!

Garnish with fried onions and serve.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 200 g Chicken Thigh Fillet, 1 cm cubes

      50 g Chicken/Beef Meatballs, quartered

      2 pcs Carrots, thinly sliced

      1 Hardboiled Egg

      100 g Mushrooms, soaked in hot water and sliced

      1 sheet bean curd, soaked in hot water and cut to desired size

      20 g Tuberose Flower (optional)

      20 g Leeks, thinly sliced

      15 g Celery, thinly sliced

      50 g Vermicelli, soaked in hot water

      20 g Fried Onions

      15 g Ginger, grounded

      18 g Cooking Oil

      2 liters Water

       

      Seasoning:

      7 g Salt

      4 g White Pepper Powder

      2 g Nutmeg Powder

      3 g MSG (optional)

      8 g Sugar

      13 g Chicken/Beef Powder

      4 g Sesame Oil

      3 g Fish Sauce

    Nutrition
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