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Sop Kaki Kambing – Lamb Trotter Soup with Coconut Milk
Sop Kaki Kambing is a Betawi soup from Jakarta made with lamb or goat trotters. You simmer the trotters for 3 hours, until the skin and tendons turn gelatinous and come away from the bone. Cinnamon, cloves and cardamom spice the broth. Add the coconut milk only at the end and do not let it boil hard again, or it curdles. That keeps the soup pale and creamy.
Sop Kaki Kambing – Lamb Trotter Soup with Coconut Milk
Laura Chen
4
30 minutes
210 minutes
480
Indonesian
Soup
Sop Kaki Kambing is a Betawi soup from Jakarta made with lamb or goat trotters that you simmer for 3 hours until tender. Cinnamon, cloves and cardamom spice the broth, and coconut milk enriches it at the end. Unlike the dark Sop Konro, it stays pale and creamy, and the skin and tendons turn gelatinous and slip off the bone.
Ingredients
- 1.5 kg lamb trotters (about 8, halved by the butcher)
- 2.5 l water
- 400 ml coconut milk
For the spice paste:
- 8 shallots
- 5 garlic cloves
- 3 cm ginger
- 3 kemiri (candlenuts)
- 1 tsp coriander seeds
- 1/2 tsp cumin
- 1/2 tsp white pepper
- 1/2 tsp ground turmeric
- 1/4 tsp freshly grated nutmeg
- 2 tbsp vegetable oil
For the broth:
- 2 stalks lemongrass, bruised
- 3 cm galangal (Thai ginger), sliced
- 3 salam leaves (Indonesian bay leaf)
- 4 makrut lime leaves
- 1 cinnamon stick
- 4 cloves
- 3 cardamom pods, bruised
- 2 tsp salt
- 1 tsp sugar
To serve:
- 2 tomatoes, in wedges
- 2 scallions, sliced into rings
- 3 tbsp fried shallots
- 1 lime, quartered
- Sambal, to taste
Instructions
- Scrub the lamb trotters under cold water and singe off any remaining hair with a kitchen torch. Cover them with cold water in a pot, boil hard for 10 minutes and pour off the gray water.
- Toast the coriander and cumin in a dry pan for 1 minute, until fragrant. Blend them with the shallots, garlic, ginger, kemiri, pepper, turmeric, nutmeg and 3 tbsp water into a smooth paste.
- Heat the oil in a large pot and fry the paste over medium heat for 6 to 8 minutes, until it darkens and the oil separates. Add the lemongrass, galangal, salam, lime leaves, cinnamon, cloves and cardamom and fry for 1 more minute.
- Add the trotters to the pot, turn them in the paste and pour in 2.5 l fresh water. Bring to a boil and skim off the foam.
- Simmer gently, partly covered, for 3 hours, until the skin is soft and comes away from the bone. Top up with water as it cooks off so the trotters stay covered.
- Stir in the coconut milk, salt and sugar and let the soup steep for 15 minutes just below a simmer.
- Fish out the cinnamon stick and lemongrass. Divide the trotters and broth among bowls, top with the tomatoes, scallions and fried shallots, and serve with lime, sambal and rice.
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