Indonesian chicken soup

  • 15 mins preparation
  • 1 hr 30 mins cooking
  • Serves 4
  • Print


Indonesian chicken soup
  • 1 1/2 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 4 chicken drumsticks, skin on
  • 2 tablespoon peanut oil
  • 1/2 chinese cabbage, shredded
  • 2 teaspoon sambal oelek, plus extra, to serve
  • 2 garlic cloves, crushed
  • 1 litre chicken stock
  • 400 gram can diced tomatoes
  • 400 gram can coconut milk
  • 1 1/2 tablespoon kecap manis (sweet soy sauce), plus extra, to serve
  • 1/2 cup long-grain white rice
  • 100 gram green beans, trimmed
  • chopped parsley, to serve


Indonesian chicken soup
  • 1
    Combine spices on a plate. Coat chicken drumsticks well in mixture.
  • 2
    Heat oil in a large, heavy-based saucepan on high. Fry chicken for 4-5 minutes, turning, until browned all over.
  • 3
    Add cabbage, sambal oelek and garlic to pan. Saute for 2-3 minutes, until cabbage wilts.
  • 4
    Pour stock, tomatoes and coconut milk into pan with kecap manis. Bring to boil. Reduce heat to low. Simmer, covered, for 1 hour, stirring occasionally.
  • 5
    Add rice to soup with beans. Simmer, uncovered, for 15-20 minutes, until rice is tender Season to taste. Sprinkle with parsley. Serve with extra sambal oelek and kecap manis.


When preparing cabbage, make sure you remove all the hard core and thick veins. Sambal oelek is a Malaysian/Indonesian chilli sauce and kecap manis is an Indonesian sweet soy sauce. You'll find both in the Asian section of the supermarket or at Asian food stores.

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