Soup Kambing (Malaysian Lamb Soup) Recipe

"From Woman's Day, May 17, 1983. Serve with a salad and crusty bread. The original recipe called for 1/2 teaspoon msg, but I don't use it, so I've removed it from the ingredients."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (337.4 g)
Calories 696.4
Total Fat - 34.4 g
Saturated Fat - 16.1 g
Cholesterol - 149.7 mg
Sodium - 1302.4 mg
Total Carbohydrate - 43.9 g
Dietary Fiber - 1.3 g
Sugars - 1.2 g
Protein - 51.4 g
Calcium - 142.8 mg
Iron - 6.6 mg
Vitamin C - 2.9 mg
Thiamin - 0.7 mg

Step by Step Method

Step 1

Trim some fat from chops.

Step 2

Melt fat in Dutch oven. Add chops and brown well.

Step 3

Add all remaining ingredients except flour and green onion. Bring to a boil. Reduce heat, cover and simmer about 2 hours.

Step 4

Remove about 1/4 cup broth from pot and let cool (continue simmering soup in pot).

Step 5

Blend cooled broth with flour until smooth.

Step 6

Remove and discard lamb bones (meat should be falling apart).

Step 7

Stir in flour mixture. Cook and stir about 2 minutes, or until soup is slightly thickened.

Step 8

Sprinkle each serving with green onions.

Soup Kambing (Malaysian Lamb Soup)

Ingredients