Sarawakian Wedding Soup

Ingredients

This Sarawakian adaptation of the Turkish wedding soup incorporates local Sarawakian spices and ingredients, such as Sarawak white pepper, Bario salt, Sarawak laksa leaves, and wild ginger. The traditional Turkish flavors are enhanced with the aromatic and vibrant elements of Sarawakian cuisine, giving the soup a unique twist and a taste of Borneo. We alse have the original recipe for Düğün çorbası, so you can check it out.

• 500g (1.1 lb) ground chicken 500g (1.1 lb) ground chicken
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon Sarawak white pepper 1 teaspoon Sarawak white pepper
• 1 teaspoon Bario salt 1 teaspoon Bario salt
• 1 tablespoon chopped Sarawak laksa leaves 1 tablespoon chopped Sarawak laksa leaves
• 1 tablespoon grated wild ginger 1 tablespoon grated wild ginger
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 2 slices galangal 2 slices galangal
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 4 cups chicken broth 4 cups chicken broth
• 1 cup coconut milk 1 cup coconut milk
• Fresh herbs (such as cilantro or Thai basil), for garnish Fresh herbs (such as cilantro or Thai basil), for garnish
• Cooked rice, for serving Cooked rice, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 12g, 2g
• Protein: 28g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the ground chicken, breadcrumbs, chopped onion, minced garlic, Sarawak white pepper, Bario salt, Sarawak laksa leaves, and grated wild ginger. Mix well and shape the mixture into small meatballs.
2. 2.
   In a pot, bring the chicken broth to a boil. Add the lemongrass, galangal, and turmeric powder. Simmer for 10 minutes to infuse the flavors.
3. 3.
   Carefully drop the meatballs into the simmering broth and cook for 10-12 minutes, or until the meatballs are cooked through.
4. 4.
   Stir in the coconut milk and simmer for an additional 5 minutes.
5. 5.
   Remove the lemongrass and galangal slices from the soup.
6. 6.
   Serve the Sarawakian Wedding Soup hot, garnished with fresh herbs, and accompanied by cooked rice.

Treat your ingredients with care...

• Sarawak white pepper — Use freshly ground Sarawak white pepper for the best flavor. Adjust the amount according to your preference for spiciness.
• Bario salt — Bario salt is a unique ingredient from Sarawak. If unavailable, you can substitute it with sea salt or any other high-quality salt.
• Sarawak laksa leaves — These leaves have a distinct citrusy flavor. If you can't find them, you can substitute with a combination of lime zest and Thai basil.
• Wild ginger — If you can't find wild ginger, regular ginger can be used as a substitute. However, wild ginger adds a unique flavor to the soup.

Tips & Tricks

• For a spicier kick, add a small amount of Sarawak black pepper to the meatball mixture.
• If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with water to the broth.
• Feel free to add vegetables like bok choy or mushrooms to the soup for extra flavor and nutrition.
• Serve the Sarawakian Wedding Soup with a squeeze of lime juice for a tangy twist.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Sarawakian Wedding Soup hot in individual bowls, accompanied by a side of cooked rice. Garnish each bowl with fresh herbs for a pop of color and added freshness.

Presentation advice

To enhance the presentation, arrange the meatballs neatly in the center of each bowl and pour the hot soup around them. Sprinkle the fresh herbs on top for an attractive finishing touch.