Chicken simmers with coconut milk, lemongrass, makrut lime leaf, potato, and warm spices in a Jakarta soup.
25 min prep 45 min cook
Keeps the screen on · step-by-step guide · built-in timer
Crush the pearl onions, garlic, turmeric, and coriander seed into a paste.
Fry the spice paste in vegetable oil for 4 minutes.
Add the chicken thighs and sear each side for 3 minutes.
Add the lemongrass, kaffir lime leaves, chicken stock, and salt.
Cook the soup for 25 minutes until the chicken is tender.
Add the potatoes and coconut milk and cook for 12 more minutes.
Serve with tomato and lime juice, adding the lime after the heat is off so it does not turn bitter.
💡 Tip: Frying the spice paste in oil removes the raw turmeric taste from the soup.
🍽️ Serving suggestion: Serve with rice, lime wedges, fried onions, and sambal.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~460
kcal calories
31
g protein
30
g carbs
24
g fat
5g
Sugar
4.3g
Fiber
1960.3mg
Sodium
10.6g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (79%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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