Indonesian Chinese Style Sopa Leão Veloso

Ingredients

In this Indonesian Chinese adaptation, we incorporate traditional Indonesian Chinese ingredients and spices to enhance the flavors of the original Brazilian dish. The addition of aromatic spices such as ginger, garlic, and star anise infuses the soup with a distinct Indonesian Chinese flair. We also include bok choy and bean sprouts to add a refreshing crunch to the dish. We alse have the original recipe for Sopa Leão Veloso, so you can check it out.

• 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
• 1 star anise 1 star anise
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 500g boneless chicken breast, thinly sliced 500g boneless chicken breast, thinly sliced
• 200g shrimp, peeled and deveined 200g shrimp, peeled and deveined
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 cup bok choy, chopped 1 cup bok choy, chopped
• 1 cup bean sprouts 1 cup bean sprouts
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 40g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, ginger, and star anise. Sauté until the onion is translucent and fragrant.
2. 2.
   Add the ground turmeric, coriander, and cumin to the pot. Stir well to coat the aromatics with the spices.
3. 3.
   Add the chicken and shrimp to the pot and cook until they are lightly browned.
4. 4.
   Pour in the chicken broth and water. Stir in the soy sauce, fish sauce, oyster sauce, lime juice, and brown sugar. Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes.
5. 5.
   Add the bok choy and bean sprouts to the pot. Cook for an additional 5 minutes, or until the vegetables are tender.
6. 6.
   Season with salt and pepper to taste. Remove the star anise from the soup.
7. 7.
   Serve the Indonesian Chinese Sopa Leão Veloso hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp before using them in the recipe to remove any grit or impurities.

Tips & Tricks

• For an extra kick of heat, add a few slices of red chili pepper to the soup.
• If you prefer a thicker broth, you can dissolve 1 tablespoon of cornstarch in water and add it to the soup during the last few minutes of cooking.

Serving advice

Serve the Indonesian Chinese Sopa Leão Veloso as a main course with steamed rice or noodles on the side.

Presentation advice

Garnish the soup with a sprinkle of fresh cilantro to add a pop of color and freshness to the dish.