Indonesian•comfort
Sup Bakso Ayam - Chicken Meatballs Soup
Sup bakso ayam (chicken meatballs soup) can be enjoyed as is, or you can boil some rice noodles, ramen noodles, udon, e.t.c. to make a complete meal.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 cups (2 liter) chicken stock
- 400 gram (~ 1 lb.) bakso ayam (Indonesian chicken meatballs)
- 1 block (~ 1 lb.) firm tofu, cut into cubes
- 3-4 baby bokchoy, washed and drained, cut into sections
- 2-3 teaspoon salt, or to taste
- 1-2 teaspoon sugar, or to taste
- 1/2 teaspoon ground pepper
- 1/4 cup thinly sliced scallions
- 1/4 cup thinly sliced Chinese celery, or substitute with fresh cilantro leaves
- 3-4 tablespoon fried shallot flakes
- 2-3 tablespoon fried minced garlic
Instructions
- 1
Boil the chicken stock in a soup pot over medium heat.
- 2
Add chicken meatballs (bakso ayam) and tofu cubes. Cook until boiling.
- 3
Add bok choy, season with salt, sugar, and ground pepper.
- 4
Once it boils, turn off the heat. Adjust seasoning as needed.
- 5
Serve the soup hot with accompaniments.