Simple Malaysian ABC Soup With Potato, Carrot, and Tomato (2025)

FAQs

What is the most popular soup in Malaysia? ›

Two of the most famous versions are the sour, tamarind-based asam laksa and the creamy curry laksa. Especially favored in Malaysia, Singapore, and Indonesia, laksa is usually prepared and enjoyed at hawker centers as a hearty main course.

Do you know why it's called ABC soup? Apparently, it is called ABC soup because the basic ingredients for ABC soup are carrots (rich in vitamin A), potatoes (packed with vitamin B), and tomatoes (loaded with vitamin C), boiled to rich goodness together with some fresh soup bones!

Include carrot and tomato soup in your diet as it helps to manage weight by suppressing appetite and boosting metabolism. You must have heard that eating this, drinking that helps in weight loss as there is a myriad of foods that have weight-reducing properties.

Soups are transformed by the addition of crunchy, creamy, fresh and/or herby things, he says, but you can go as simple (yoghurt, soft-boiled eggs, toasted nuts) or fancy (fish tartare) as you like.

Nasi lemak (Jawi: ناسي لمق‎) is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish.

1. Nasi Lemak. Nasi Lemak Nasi Lemak (literally, “rice and coconut”) is a popular Malaysian dish consisting of steamed rice and grated fresh coconut, served on banana leaves. The hearty dish is often served for breakfast or lunch.

An array of salty, umami, tangy elements move in and out of the components in the soup or stew, balancing and integrating the overall flavor. Cooking beans in broth allows them to absorb some flavor from their surrounding liquid; but letting them sit for hours in the broth does a much more complete job.

Overcooking your veggies

But for any other soup — from split pea to vegetable to a hearty potato-filled stew — you want your produce to have some thickness and consistency. You want to know what you're eating. And when you overcook your vegetables, that just isn't possible.

A general rule of thumb is that soup can be stored in the refrigerator for about three days, but you should always taste your dish before deciding to reheat. A clear, vegetable-based soup with some acidity, such as tomatoes, may last longer. Chicken soup usually lasts three to five days.

Once a beta-carotene containing food is digested, special cells in the gut break it into two molecules of retinol (also known as vitamin A). This vitamin A is then used in various critical bodily functions such as vision, reproduction, immunity and growth.

Can I use old carrots in soup? ›

Make a comforting soup

If your carrots have gone soft, don't throw them away! Soft raw carrots are great for blending into a comforting soup. Keep it classic with carrot and coriander, or turn up the heat with fiery ginger and turmeric.

The presence of carotene in carrots fights anemia and increases the levels of red blood cells. Whereas, cucumbers are good sources of phytonutrients such as flavonoids, lignans and triterpenes. They have anti-inflammatory, anti cancer benefits and also antioxidants.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

Brown or Sear the Meat

If you are adding meat to a soup, sear or brown it in a sauté pan before you add it to the soup. This adds a deeper savory flavor to the whole soup. This trick is especially useful for things like chicken and sausage, which can sometimes get bland and rubbery while floating in a brothy soup.

Laksa is a popular spicy noodle soup from Malaysia, Indonesia (in Java, Medan, and Palembang), Singapore, and Southern Asian countries. Just like Nasi Lemak, Laksa is also considered to be the national dish in Malaysia. There are three main types of Laksa; Asam Laksa, Curry Laksa, and a combination of both.

Laksa is a spicy noodle soup from Malaysia, also found in other South East Asian counties including Singapore and Indonesia. Laksa as we know it here in Australia is made with a coconut broth that is spicy and fragrant.

Rice (Malay: nasi) is the most important staple food in Malaysia. According to Indonesian-born food and cookery writer Sri Owen, there is some evidence for rice cultivation found in the state of Sarawak in Malaysian Borneo dated 2300 BC, and about 900 years of history for the state of Kelantan in West Malaysia.