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Indonesian tomato soup, a recipe from Indonesia prepared by the Happy Chief Cook.

A well-stocked slightly spicy tomato soup.
It's a pretty simple recipe for a delicious soup.

Serves: 4.
Preparation time: 90 minutes.


2 large onions,
2 cloves garlic,
1 teaspoon trassie,
1 large red chilli,
2 teaspoons coriander,
2 teaspoons goela djawa (palm sugar),
1 to 2 tablespoons soy sauce,
220 grams mixed vegetables of cabbage, carrot, leeks and bean sprouts (finely chopped),
4 chicken roasts,
1 liter of water,
3 tablespoons sugar cane,
3 tablespoons flour,
3 tablespoons peanut oil,
1 can peeled tomatoes in tomato sauce (435 grams),
1 can tomato paste (68 grams),


Make a broth from the chicken roasts in 60 minutes time.

Blend 1 onion with the garlic, trassie, red chilli, coriander, peanut oil and goela djawa.

Chop the other onion.


Fry the onion puree with the chopped onion until the chopped onions are translucent and beginning to soften.

Add the flour and stir continuously for 1 minute.

Add the chicken broth gradually until there are no lumps of flour anymore.
Then add the rest of the chicken broth, stirring constantly.

Once the chicken broth has been bound, add the tomato puree and stir well.

Then add the peeled tomatoes with tomato sauce and the mixed vegetables.
Let this simmer for 10 minutes.
Press the tomatoes with a wooden spatula into small pieces.

Taste the soup and season to taste with cane sugar, soy sauce and salt.


Remove the bones from the chicken and divide the meat on the plates.
Pour the soup over the chicken.
Serve as hot as possible.


Prepared by the Happy Chief Cook, posted on March 11, 2011.