Malay-style Klachelsuppe

Ingredients

In the Malay-style Klachelsuppe, the traditional German ingredients such as sausages and potatoes are replaced with chicken and coconut milk. The soup is infused with Malay spices like lemongrass, ginger, and chili to give it a distinctively spicy and aromatic flavor profile. The addition of fresh herbs and the serving of steamed rice or crusty bread are also unique to the Malay adaptation. We alse have the original recipe for Klachelsuppe, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 red chilies, sliced 2 red chilies, sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 500ml (2 cups) chicken broth 500ml (2 cups) chicken broth
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Steamed rice or crusty bread, for serving Steamed rice or crusty bread, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 20g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, grated ginger, lemongrass, and sliced red chilies. Sauté until the onions are translucent and fragrant.
2. 2.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
3. 3.
   Sprinkle turmeric powder and coriander powder over the chicken, stirring well to coat the meat evenly.
4. 4.
   Pour in the coconut milk and chicken broth. Bring the mixture to a simmer and let it cook for about 20 minutes, or until the chicken is cooked through and tender.
5. 5.
   Stir in the fish sauce and lime juice. Season with salt to taste.
6. 6.
   Remove the lemongrass stalks from the soup.
7. 7.
   Serve the Malay-style Klachelsuppe hot, garnished with fresh cilantro. Accompany it with steamed rice or crusty bread.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic oils and enhances the flavor of the soup.

Tips & Tricks

• For a spicier soup, add more red chilies or include some sliced bird's eye chilies.
• Adjust the consistency of the soup by adding more chicken broth if desired.
• To make it heartier, you can add vegetables like sliced carrots or mushrooms during the cooking process.

Serving advice

Serve the Malay-style Klachelsuppe hot in individual bowls. Accompany it with steamed rice or crusty bread for a complete and satisfying meal.

Presentation advice

Garnish each bowl of Malay-style Klachelsuppe with a sprig of fresh cilantro to add a pop of color. Serve it in beautiful ceramic bowls to enhance the visual appeal of the dish.