Malaysian Chicken Broth Soup Recipe

Prepare and simmer

Place chicken thighs in a large stockpot and cover with 10 cups cold water. Add halved onion, smashed garlic, sliced ginger, and white peppercorns. Bring to a gentle simmer over medium heat. As it heats, skim any foam or impurities from the surface with a spoon.

Reduce heat to low so the broth stays at a bare simmer (small bubbles). Simmer gently, uncovered, for 30 minutes, until chicken is cooked through and aromatic flavors have infused the liquid.

Remove the chicken to a cutting board and set aside to cool slightly. Continue to simmer the broth for another 10 minutes to concentrate flavor, tasting and adjusting seasoning with kosher salt, light soy sauce, and fish sauce. Strain the broth through a fine-mesh sieve into a clean pot or bowl, discarding solids. Return strained broth to the pot and keep warm over low heat.

When cool enough to handle, shred the chicken into bite-sized pieces and set aside.

Bring the strained broth back to a gentle simmer. Add baby bok choy or napa cabbage first and simmer 2–3 minutes until just tender.

Add bean sprouts and Asian chives; simmer 30–45 seconds more so the sprouts stay crisp-tender and the chives soften slightly.

Add shredded chicken to the pot to warm through for 1 minute. Taste broth and adjust seasoning with additional salt, fish sauce, or a squeeze of lime as needed.

Ladle the hot soup into warmed bowls, distributing chicken and vegetables evenly.

Top each bowl with a generous handful of cilantro, sliced scallions, and 1–2 tablespoons fried shallots.

Finish each bowl with a few drops of toasted sesame oil and a light dusting of ground white pepper. Serve lime wedges on the side for individual squeezing.