Sop kambing

Soup kambing is a traditional meat soup that is consumed in Singapore, Indonesia, and Malaysia. It is primarily made with goat meat (often bone-in), although mutton or lamb can also be used, while some versions may contain various animal innards as well.

The meat is typically simmered in water with vegetables, garlic, ginger, and spices such as coriander, cumin, cinnamon, cloves, black pepper, fennel, turmeric, and cardamom. Once cooked, the soup is usually topped with crispy fried shallots and fresh coriander, an ingredient that imbues the dish with flavor and gives it its signature yellowish-green hue.

Rich and warming, the soup is usually accompanied by slices of white bread, roti canai, or roti Bengali on the side. Thought to have been invented by the Indian Muslim community, the soup is commonly sold at mamak hawker stalls.