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Quick Teochew-Style Mutton Soup Recipe


Mutton Soup Recipe

Is Chinese mutton soup healthy?

Chinese mutton soup, when prepared with a variety of herbs and spices, can provide several health benefits. However, its nutritional value depends on the ingredients used and the method of preparation. In moderation, mutton soup can be a wholesome and nutritious addition to your diet.

What is the benefits of Chinese mutton soup?

  1. Rich in protein: Mutton is a good source of high-quality protein, which is essential for muscle growth, repair, and overall bodily functions.
  2. Vitamins and minerals: Mutton is rich in essential vitamins and minerals, such as vitamin B12, iron, and zinc, which play vital roles in maintaining good health.
  3. Warmth and energy: In traditional Chinese medicine, mutton soup is considered a “warming” food that helps to increase energy levels and promote blood circulation.
  4. Aids digestion: The spices and herbs used in Chinese mutton soup, such as ginger, star anise, and cinnamon, can help to soothe the digestive system and improve digestion.

What are the other names of mutton soup?

Mutton soup is known by various names depending on the region and the specific preparation method. Some examples include:

  1. Teochew-style mutton soup (Teochew or Chaozhou region in China)
  2. Malay style kambing soup or sup kambing (Malaysia, Singapore, and Indonesia)
  3. Yangrou Paomo (a popular mutton soup from Xi’an, China)
  4. Shorba or sorpa (Central Asia and the Middle East)

Here’s a simplified version of the Teochew-style mutton soup recipe that you can prepare at home. This recipe serves 4.


  • 1 pound (450g) mutton, a mix of bones and meat, cut into bite-sized pieces
  • 8 cups (2 liters) water
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1-inch piece of ginger, thinly sliced
  • 2 star anise
  • 1 cinnamon stick
  • 4 cloves
  • 1 teaspoon white peppercorns, crushed
  • 2 tablespoons light soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • Salt, to taste
  • 4 ounces (115g) kway teow noodles, cooked according to package instructions
  • 4 spring onions, chopped
  • Fresh cilantro, for garnish


  1. Rinse the mutton pieces under cold water to remove any impurities. Drain and set aside.
  2. In a large pot, bring 8 cups of water to a boil. Add the mutton pieces, reduce heat to low, and simmer for 45-60 minutes, or until the mutton is tender. Skim off any foam or impurities that rise to the surface during cooking. Remove the mutton pieces and set aside. Strain the broth through a fine-mesh sieve and set aside.
  3. In a clean pot, heat the vegetable oil over medium heat. Add the garlic and ginger, and sauté for 1-2 minutes, or until fragrant.
  4. Add the star anise, cinnamon stick, cloves, and crushed white peppercorns to the pot. Stir-fry for another 1-2 minutes, or until the spices are aromatic.
  5. Add the strained mutton broth, light soy sauce, oyster sauce, and sugar to the pot. Bring the mixture to a boil, then reduce heat to low and simmer for 10-15 minutes, allowing the flavors to meld. Season with salt to taste.
  6. Add the cooked mutton pieces back into the soup, and simmer for an additional 5-10 minutes to heat through.
  7. To serve, divide the cooked kway teow noodles among four bowls. Ladle the hot soup and mutton pieces over the noodles. Garnish with chopped spring onions and fresh cilantro.

Enjoy your homemade Teochew-style mutton soup!

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