Name: Malaysian Mutton Clear Soup
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 800 g mutton bones, chopped into 5 cm pieces; 500 g mutton shoulder or shank, cut into bite-sized cubes; 3 L cold water; 2 tbsp coarse salt (for parboiling); 60 g ginger, smashed; 8 garlic cloves, smashed; 6 shallots, halved; 3 star anise; 1 cinnamon stick (about 8 cm); 4 green cardamom pods, lightly crushed; 4 cloves; 1 tsp whole white peppercorns; 2 ripe tomatoes, quartered; 1 bunch Chinese celery (or regular celery), cut into 5 cm lengths; 2 spring onions, sliced; 15 g fresh coriander leaves; 1 1/2 tsp fine sea salt, or to taste; 1/4 tsp freshly ground white pepper; 2 tbsp crispy fried shallots, to serve; 1 lime, cut into wedges, to serve

A fragrant, light Malaysian-style mutton clear broth simmered with warm whole spices, ginger, and Chinese celery. Comforting and restorative, it is traditionally served with rice or bread and a side of sambal or lime.

Prep Time20 mins

Cook Time120 mins

Total Time140 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

380 kcalCalories
22 gFat
9 gSaturated Fat
8 gCarbs
2 gFiber
3 gSugar
36 gProtein
720 mgSodium
640 mgPotassium
55 mgCalcium
4 mgIron
14 mgVitamin C
85 mcgVitamin A

Ingredients

For the broth base

800 g mutton bones, chopped into 5 cm pieces
500 g mutton shoulder or shank, cut into bite-sized cubes
3 L cold water
2 tbsp coarse salt (for parboiling)

Aromatics and spices

60 g ginger, smashed
8 garlic cloves, smashed
6 shallots, halved
3 star anise
1 cinnamon stick (about 8 cm)
4 green cardamom pods, lightly crushed
4 cloves
1 tsp whole white peppercorns

Finishing and garnish

2 ripe tomatoes, quartered
1 bunch Chinese celery (or regular celery), cut into 5 cm lengths
2 spring onions, sliced
15 g fresh coriander leaves
1 1/2 tsp fine sea salt, or to taste
1/4 tsp freshly ground white pepper
2 tbsp crispy fried shallots, to serve
1 lime, cut into wedges, to serve

Directions

Place the mutton bones and meat in a large pot, cover with cold water, and add the coarse salt. Bring to a vigorous boil and parboil for 5 minutes to draw out impurities. Drain and rinse the bones and meat thoroughly under running water; this step keeps the finished broth crystal clear.
Return the rinsed bones and meat to the cleaned pot and add 3 L of fresh cold water. Bring slowly to a gentle boil, skimming off any foam that rises to the surface for the first 10 minutes.
Add the ginger, garlic, shallots, star anise, cinnamon stick, cardamom, cloves, and white peppercorns. Reduce the heat to low so the broth barely simmers; cover partially and cook for 90 minutes, occasionally skimming, until the meat is tender and the broth is golden and aromatic.
Add the quartered tomatoes and Chinese celery and continue to simmer uncovered for 10 minutes so the vegetables soften and release their fragrance into the broth.
Season the soup with fine sea salt and ground white pepper, tasting carefully; the broth should be clean and savory with a gentle warmth from the pepper.
Ladle the broth and meat into warm bowls, making sure each portion gets a piece of tomato and celery. Scatter spring onions, coriander, and crispy fried shallots over the top.
Serve immediately with lime wedges on the side and a small dish of sambal belacan for those who want extra heat.

Cook’s Notes

Parboiling the bones first is the single most important step for a clear, non-cloudy broth – do not skip it.
Use mutton with a little fat and connective tissue for the most fragrant soup; very lean cuts will taste flat.
Keep the simmer gentle: a rolling boil emulsifies the fat and makes the broth milky rather than clear.
If Chinese celery is unavailable, substitute with regular celery plus a small handful of parsley stems for a similar herbal note.
The broth tastes even better the next day; cool it quickly, refrigerate, and reheat gently, skimming any solidified fat from the surface.