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Dutch Indo Macaroni Soup (Sop Macaron) Recipe

Dutch Indo Macaroni Soup (Sop Macaron) Recipe

Dutch Indo Macaroni Soup (Sop Macaron) Recipe

Here’s a soup that can be found only in homes across Indonesia. Light and tasty, Dutch-Indo Macaroni Soup is another dish that finds its roots in Indonesia’s Dutch influence. It takes a little bit of time to prepare but this soup can be kept for several days in the refrigerator and reheated without losing its subtle flavors. This is a fabulous alternative to the typical chicken noodle soup, particularly if you’re craving a light meal.

Ingredients :

    • 1 box elbow macaroni (8 oz/ 225 g)
    • 10 cups (2.25 liters) chicken stock
    • 1/2 lb (250 g) medium fresh shrimp, shell on and deveined
    • 1/2 lb (250 g) ground or minced fresh boneless chicken meat
    • 1 large egg
    • 2 teaspoons salt + 3 teaspoons (for the soup)
    • 1/4 teaspoon white pepper
    • 2 teaspoons cornstarch
    • 8-10 button mushrooms, wiped and sliced thinly
    • 1 medium carrot, diced
    • 2 tablespoons butter
    • 1 teaspoon sugar + 1 teaspoon for the soup

Method :

    1. Bring a few inches (app. 8 cm) of water to a vigorous boil in a large pot and cook the macaroni until al dente, approximately 8 to 9 minutes. Drain the macaroni and set aside.
    2. Bring the chicken stock to a boil in the same large pot after discarding the water used to make the macaroni.
    3. Peel the shrimp and rinse under cold water. Grind the shrimp with the ground chicken, egg, salt, pepper, and sugar using a food processor until a smooth and thick paste forms. Remove the paste from the processor and place in a bowl. Add the cornstarch to the paste and mix with a spoon until thoroughly combined.
    4. Once the chicken stock has come to a high boil, lower the heat to medium high. Drop small spoonfuls of the chicken shrimp mixture into the simmering stock. Once the spooned balls of chicken and shrimp are floating on the surface of the stock, simmer for another 3 to 5 minutes.
    5. Slide in the mushrooms, carrot, macaroni, and butter. Toss in the remaining salt and sugar and stir the soup thoroughly, simmer for 5 minutes. Serve very warm.