Spicy Asian Soup with Krupuk

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Spicy Asian Soup with Krupuk

The perfect spicy asian soup with krupuk recipe with a picture and simple step-by-step instructions.

Spicy Asian Soup:

  • 2 Stalk Lemongrass
  • 1 rote Chilischote
  • 2 piece Garlic cloves
  • 40 g 1 Stück Ingwer
  • 4 piece Kafir lime leaves
  • 115 g 3 Rispentomaten
  • 2 tbsp Peanut oil
  • 2 liter Hot water
  • 150 g Steak hip
  • 150 g Chicken breast fillet
  • 115 g Thin rice noodles
  • 1 tsp Salt
  • 400 ml Coconut milk
  • 230 g 250 g braune Champignons/geputzt
  • 100 g 1 Möhre
  • 200 g Bean sprouts
  • 3 tbsp Finely chopped coriander
  • 1 tsp Glutamate (alternatively 1 teaspoon instant chicken broth)
  • 2 tsp Chicken broth instant
  • 1 tbsp Ketchup Manis
  • 6 big pinches Coarse sea salt from the mill


  • 16 piece Krupuk slices
  • 500 ml Peanut oil
  • 1 Schaschlik-Stab

Spicy Asian Soup:

  1. Cut the lemongrass, chilli pepper, garlic cloves, ginger, kafir, lime leaves and peeled tomatoes into small pieces. Heat peanut oil (2 tbsp) in a large saucepan, add the chopped vegetables and fry vigorously for approx. 4 – 5 minutes. Deglaze / pour in the hot water (2 liters), add the steak hips and the chicken breast fillet and cook with the lid on for about 1 hour. In the meantime, prepare the rice noodles and vegetables. Cook rice noodles in salted water (1 teaspoon salt) for about 3 minutes, drain through a kitchen sieve, return to the hot saucepan and cut into small pieces with kitchen scissors. Clean / brush the cham-pignons, remove the styles and cut into slices. Peel the carrot, cut into pieces (approx. 5 cm long), first into slices and then into thin strips. Wash the soybeans and drain well. Wash the coriander, shake dry and cut finely. Remove the meat (finely chopped steak hips and chopped chicken) from the broth and cut into small pieces. Pour the broth with the vegetables through a fine sieve, collect the broth and return it to the hot saucepan, pour in the coconut milk (400 ml), add the meat (steak hip, chicken breast fillet), the vegetables (mushroom slices, carrot strips and bean sprouts) and rice noodles . Season with sweet soy sauce (1 tbsp), glutamate (1 teaspoon / alternatively 1 teaspoon instant chicken broth), instant chicken broth (2 L)) and coarse sea salt from the mill (6 big pinches). Let everything simmer / cook for another 30 minutes and finally add / fold in the cut coriander,


  1. Krabuk is also called crab chips, crab bread or crab biscuits. In Holland it is called Kroepoek, heating up peanut oil in a wok. If you hold a shashlik stick in the hot oil and bubbles rise from it, the oil has the right temperature (approx. 170 ° C – 190 ° C). Pour the crab chips into the hot oil in portions, bake them light-white in just a few seconds and place them on the wok drainage grid. Do not bake too long, otherwise they will turn brown. Tip; Let the peanut oil cool down and fill it back into the storage bottle.


  1. Serve the spicy Asian soup in appropriate soup bowls with a soup spoon. Serve with the fried krupuk.
spicy asian soup with krupuk

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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