25-Min Sop Kambing — Spiced Lamb Soup
Aromatic Indonesian goat/lamb soup simmered with turmeric, ginger, and lemongrass, finished with crispy shallots and fresh cilantro. Serve with crackers, rice, or noodles on the side.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 38g
Ingredients
- 1.5 lbs lamb or goat shoulder, cut into 1-inch chunks
- 3 whole shallots, halved
- 4 whole garlic cloves, peeled
- 2 tbsp fresh ginger, peeled and sliced into coins
- 1 tsp turmeric powder
- 2 whole lemongrass stalks, bruised and halved
- 6 cups beef or chicken broth
Instructions
- 1
Heat 2 tbsp oil in a large pot over medium-high. Brown lamb in batches, ~3 mins per batch; set aside.
- 2
Add shallots, garlic, ginger to the pot. Stir constantly for 1 minute until fragrant.
- 3
Sprinkle turmeric, stir 20 seconds, then pour in broth. Return lamb and add lemongrass.
- 4
Bring to a boil, then reduce heat to low and simmer 12 minutes until lamb is tender.
- 5
Season with salt and pepper to taste. Remove lemongrass stalks if desired.
- 6
Ladle soup into bowls. Top with crispy fried shallots and fresh cilantro. Serve with crackers or rice.
Tools you’ll need
- large pot (6-quart minimum)
- cutting board and knife
- wooden spoon
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