Irene and Edwin

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Sop Bayam Jahe (Spinach and Ginger Soup)

A refreshing and gingery stock with spinach, a bit of chicken, and exotic flavoring.

Sop Bayam Jahe (Watercress and Ginger Soup)

A refreshing soup of Watercress, Ginger, and Chicken, with sweetened soy and spices flavoring.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Soup
Cuisine: Indonesian
Keyword: Chicken, Peanuts, Spinach, Vegan, Vegetarian
Servings: 8
Author: Edwin Voskamp


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Base Ingredients

  • 2 tbsp peanut oil you can use canola oil instead
  • 1 inch gingerroot grated
  • 1 oz peanuts dry roasted, crushed (you can substitute other nuts or leave out entirely)

Soup Ingredients

  • pints chicken stock (you can use vegetable stock or water to make this vegetarian/vegan)
  • 1 lb watercress finely chopped (you can substitute spinach)

Spice Blend

  • 4 oz chicken lean, cooked, shredded (you can substitute pork, or leave it out to make this vegetarian/vegan)
  • 1 tsp corn starch
  • ½ ts[ turmeric ground
  • tsp kecap manis can make this out of equal parts soy sauce and cocnut palm sugar, some coriander and cumin.


  • Cook the chicken stock (or water).
    If used, cook the chicken or pork, and shred it.
    Mix the spice blend with the meat (if used) and 2 tablespoons of stock (or water) into a paste.
    Clean and chop the spinach.
    Prepare the Base Ingredients.
  • Heat the oil.
    Add the ginger and fry gently for 2 minutes.
    If used, add the peanuts and stir fry for 1 minute.
  • Add the stock (or water).
    Add the watercress.
    Bring to a gentle boil.
  • Reduce heat and simmer, covered, for 5 minutes.
  • Add the Spice Blend paste and stir into the soup.
    Leave to simmer, covered, for another 10 minutes.

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