Explore 12 Delicious Indonesian Soup Recipes: From Chicken Soup to Beef Ribs & More

Hey there, fellow food enthusiasts! If your taste buds are ready for a delightful escapade through the world of Indonesian cuisine, you’re in for a treat. Get ready to dive into a sea of flavors as we explore the heartwarming and soul-satisfying world of Indonesian soups. Imagine a warm embrace in a bowl, a symphony of tastes that will leave you craving for more. From tender meats to aromatic broths, we’re about to take your palate on a journey you won’t forget. So, grab your aprons and let’s get cooking!

A Flavourful Adventure Begins: Exploring Indonesian Soups

When it comes to comfort food, Indonesian Soup Recipes are a true masterpiece. They have that magical ability to transport you to the cozy embrace of your grandmother’s kitchen, where the aroma of spices and simmering broths fills the air. Whether it’s a rainy day or a chilly evening, a steaming bowl of Indonesian soup is the perfect companion to warm your heart and your stomach.

Imagine this: tender cuts of meat, lovingly cooked to perfection, accompanied by an orchestra of vegetables and fragrant spices. It’s like a symphony of flavors, each ingredient playing its part to create a harmonious and soul-soothing experience. Indonesian soups are not just about nourishment; they are a celebration of culture, tradition, and the joy of sharing a meal with loved ones.

Sup Tunjang: A Pekanbaru Delight

Let’s kick off our journey with a visit to Pekanbaru, where the aromatic Soup Tunjang hails from. Picture this: succulent pieces of tender beef ankle bones, lovingly wrapped in velvety meat and simmered to perfection. But wait, there’s more! This Indonesian gem is brimming with chunks of potato, carrot, tomato, and a sprinkle of spring onions. The broth, a golden elixir crafted from garlic, shallots, ginger, cinnamon, and cloves, envelopes the dish in its signature warm hue.

Don’t be intimidated, Moms! Crafting this delightful dish is easier than it sounds. Here’s what you’ll need:


  • 1 kg beef ankle bones, chopped
  • 2 liters water
  • 2 red tomatoes, sliced
  • 2 stalks spring onion, 1 cm slices
  • 5 cm cinnamon stick
  • ½ nutmeg
  • 6 cloves
  • 1 tsp beef bouillon powder
  • 1 stalk celery, finely sliced
  • Spices, Ground:
    • 4 cloves garlic
    • 8 shallots
    • 4 candlenuts
    • ½ tsp peppercorns
    • ½ tsp coriander
    • 2 cm ginger
    • 1 tsp salt


  1. Boil the beef ankle bones in water over high heat until it boils, then remove impurities.
  2. Reduce heat, simmer until meat is tender.
  3. Add ground spices, red tomatoes, spring onions, cinnamon, nutmeg, cloves, and beef bouillon powder. Mix well.
  4. Simmer until the broth thickens slightly.
  5. Serve hot with a sprinkle of celery.

Sup Kaki Kambing: Sultry Surabaya Sensation

Now, let’s hop over to Surabaya, where the tantalizing Sup Kaki Kambing beckons. This flavorful concoction combines succulent goat trotters with a broth that’s as clear as day. There are two versions of the broth: a translucent one and a luscious, coconut-infused version. The soup’s signature blend of flavors comes from ingredients like black pepper, goat broth, nutmeg, cardamom, cloves, and a hint of Middle Eastern spices.

Imagine savoring this masterpiece on a cool evening, with warm rice and a side of pickles and crisps. Here’s your recipe for a taste of Surabaya:


  • 600 g goat trotters, chopped into 2 cm pieces
  • 2 liters water
  • 3 cm ginger, crushed
  • 1 tsp salt
  • 3 tbsp clarified butter
  • 4 cm cinnamon stick
  • 5 cloves
  • ¼ nutmeg
  • 2 red tomatoes, chopped
  • 2 stalks spring onion, ½ cm slices
  • Spices, Ground:
    • 12 shallots
    • 6 cloves garlic
    • 1 tsp salt
    • 1 tsp ground pepper


  • Fried shallots
  • Chopped celery
  • Lime wedges
  • Emping crackers
  • Reboiled chili sauce


  1. Boil the goat trotters, ginger, and salt in water until meat is tender. Remove any impurities.
  2. Heat clarified butter in a pan, sauté ground spices until fragrant. Add cinnamon, cloves, and nutmeg.
  3. Stir until spices are cooked, then add to the boiling meat.
  4. Cover and simmer over low heat until meat is tender and broth remains about 1.5 liters.
  5. Add tomatoes and spring onions, continue cooking until all ingredients are tender. Serve with garnishes.

Resep Sup Kimlo: An East-Meets-East Marvel

Prepare your taste buds for an East-meets-East adventure with the delightful Sup Kimlo. This fusion of Chinese and Javanese flavors boasts shredded chicken, carrot slices, wood ear mushrooms, glass noodles, tofu blooms, and night-blooming jasmine. All these goodies are lovingly cradled in a soothing chicken broth that warms your soul.

Think of it as a culinary hug that brings together the best of both worlds. Here’s how you can create this heartwarming dish:


  • 2 tbsp cooking oil
  • 4 cloves garlic, chopped
  • 1 tbsp dried shrimp, roughly ground
  • 100 g chicken thigh fillet, diced
  • 50 g small peeled shrimp
  • 2 liters chicken broth
  • 3 stalks celery, tied in a knot
  • 1½ tsp salt
  • ½ tsp ground white pepper
  • 1 tsp sweet soy sauce
  • 75 g carrot, thinly sliced
  • 6 pieces beef meatballs, sliced
  • 20 g dried tofu blooms, cut into 4x4cm squares
  • 150 g fresh wood ear mushrooms, sliced
  • 25 g snow peas
  • 25 g night-blooming jasmine flowers, soaked in hot water, tied in a knot
  • 2 stalks spring onion, 1 cm slices
  • 25 g glass noodles, soaked and cut into 8 cm lengths
  • 10 quail eggs, boiled, peeled
  • Garnish:
    • 2 tsp fried garlic
    • 1 tbsp fried shallots


  1. Heat cooking oil in a pan, sauté chopped garlic and dried shrimp until fragrant.
  2. Add chicken and peeled shrimp, stir until the color changes.
  3. Pour in chicken broth, celery, salt, white pepper, and sweet soy sauce. Simmer until it boils.
  4. Add carrots, beef meatballs, dried tofu blooms, and wood ear mushrooms. Cook until carrots are tender.
  5. Add snow peas, night-blooming jasmine flowers, spring onion, and glass noodles. Cook until all ingredients are tender. Serve with garnishes.

Resep Sup Buntut: Oxtail Elegance

Now, let’s indulge in a bowl of elegance with the luxurious Sup Buntut. This dish boasts tender oxtail pieces, accompanied by potato slices, tomatoes, carrots, and a luscious oxtail broth. Imagine the flavors of oxtail melding with the richness of the broth, reminiscent of its iga (ribs) counterpart. The real distinction lies in the meat cuts, and it’s a symphony for your senses.

Shall we uncover the secrets to crafting this masterpiece?


  • 150 g garlic
  • 800 g oxtail
  • 2 liters water
  • 2½ tsp salt
  • 2 packets beef broth
  • 1 tsp ground black pepper
  • 2 cm ginger
  • 7 cloves
  • 3 cardamom pods
  • 2 cm cinnamon stick
  • 1 lemongrass stem, bruised
  • 2 tsp vegetable oil
  • 2 potatoes, round slices
  • 2 tomatoes, cut into wedges
  • 2 carrots, round slices
  • 2 stalks spring onion, 1 cm slices
  • 2 stalks celery, 1 cm slices
  • Fried shallots, for topping


  1. Boil garlic, oxtail, and water until the meat is tender. Remove any impurities.
  2. In a separate pot, dissolve salt and beef broth in water. Simmer until the broth is clear.
  3. Add black pepper, ginger, cloves, cardamom, cinnamon, and lemongrass to the oxtail soup.
  4. Heat vegetable oil in a pan, sauté the oxtail until browned.
  5. Add oxtail to the broth, continue simmering until the flavors meld.
  6. Serve hot with potato slices, tomato wedges, carrot slices, spring onion, celery, and fried shallots.

Sup Iga: The Heartwarming Elegance

Let’s start our journey with a true Indonesian classic: Sup Iga. Picture this – succulent pieces of beef ribs, simmered to melt-in-your-mouth perfection. The broth, a magical elixir of flavors, dances on your taste buds, inviting you to take another spoonful. But that’s not all! This heartwarming delight also features chunks of potato and carrot, swimming in a sea of savory, warm beef broth.

But how can you recreate this masterpiece in your own kitchen? Don’t worry, it’s easier than you think. Here’s your ticket to culinary bliss:


  • 1 kg beef ribs, cut into small pieces
  • 2 liters water
  • 4 cloves garlic, crushed
  • 2 stalks celery, tied in a knot
  • ½ nutmeg
  • 200 g carrot, cut into pieces
  • 250 g potato, cut into pieces
  • 2 stalks green onions, sliced
  • 1 tbsp fried shallots
  • Spices, Ground:
    • 4 cloves garlic
    • ½ tsp ground pepper
    • 1 tsp salt


  1. Boil beef ribs with water, crushed garlic, and celery until tender. Remove and strain the broth.
  2. Put the strained broth and beef back into the pot, add ground spices and nutmeg. Stir and bring to a boil.
  3. Add carrot and potato, cook until tender. Add sliced green onions, then remove from heat.
  4. Transfer the Sup Iga into serving bowls, sprinkle with fried shallots. Enjoy while it’s hot!

Oh, and here’s a little tip to take your Sup Iga to the next level: a splash of vinegar or a squeeze of lime juice can give it that extra zing!

Sup Konro: A Sulawesi Sensation

Now, let’s hop over to the enchanting land of Sulawesi and explore the world of Sup Konro. Imagine tender beef ribs, slow-cooked until they surrender to your fork with ease. This sensational dish is a true testament to the artistry of Indonesian cuisine. The rich, brown broth, infused with the flavors of kluwek, cloves, and cinnamon, envelopes the succulent ribs in a comforting embrace.

And guess what? You don’t need a plane ticket to Sulawesi to savor this masterpiece. You can create your own Sup Konro right in your kitchen. Here’s how:


  • 2 liters water
  • 1 kg beef ribs, cut into 12 cm pieces
  • 3 cm cinnamon stick
  • 2 cloves
  • 3 bay leaves
  • 1 tbsp salt
  • 2 tsp sugar
  • 1 tsp concentrated tamarind water
  • 2 tbsp cooking oil
  • 6 shallots, finely sliced
  • 8 kaffir lime leaves, deveined and finely sliced
  • 2 stalks lemongrass, finely sliced
  • Spices, Ground:
    • 12 shallots
    • 8 cloves garlic
    • 3 keluwek nuts, flesh extracted
    • 1 tsp ground pepper
    • ½ tbsp toasted coriander
    • 5 candlenuts, toasted
    • 2 cm turmeric, grilled
    • ½ tsp cumin


  1. In a pot, boil water with beef ribs, cinnamon, cloves, bay leaves, salt, sugar, and tamarind water until the ribs are tender. Measure 1,500 ml of the broth and set aside.
  2. Heat cooking oil in a pan, sauté sliced shallots until fragrant. Add ground spices and cook until aromatic.
  3. Pour the sautéed spices into the rib broth. Cook until the meat is tender and the flavors meld.
  4. Serve the Sup Konro with warm rice, and feel free to indulge in the rich broth alongside the succulent ribs.
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