Paya Soup
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Paya Soup is a nourishing and gelatinous mutton broth that is celebrated for its health benefits and deep flavor. This recipe features lamb or goat trotters slow-cooked for several hours with whole spices and aromatics until the natural marrow and collagen are released into the liquid. It is a thin, clear, yet intensely flavorful soup that is traditionally consumed during breakfast or as a restorative meal. Its taste is savory, mildly peppery, and profoundly earthy, offering a soothing dining experience. Best served piping hot with fresh bread or as a standalone nourishing broth.
Ingredients
Cooking Instructions
Tips & Secrets
- Slow-cooking for at least an hour is the absolute secret to releasing the natural gelatin and marrow from the bones.
- Thoroughly cleaning the trotters with dry flour initially is crucial for a professional-grade clear and odorless soup.
- Using whole peppercorns provides a slow and lingering heat that is much better than using fine chili powder.
- Preparing the soup a few hours in advance allows the collagen to settle and the broth to become richer in flavor.
Nutritional Information(Per 250ml)
220 kcal
16g
14g
4g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.