🏠 Home > 🗺️ Recipes > 🍲 Soups > 🇧🇳 Brunei Soups > 🍲 1.Sop Ikan (Traditional Clear Fish Soup with Lemongrass) , 2.Sop Tulang Bornean Style (Aromatic Beef Bone Broth) , 3.Ayam Masak Kedayan (Spicy & Sour Jungle Chicken Soup)
🍲 Nourish Your Soul: Light and Lean Bruneian Broths for Your Mid-Day Meal
Published by Supakorn | Updated: February 2026
Hello there, health-conscious foodies! If you have been looking for a way to spice up your lunch routine without feeling like you need a three-hour nap afterward, you have come to the right place. Today, we are diving deep into the world of Bruneian soups—a hidden gem of Southeast Asian cuisine that is naturally perfect for the low-carb lifestyle.
When people think of food from Borneo, they often imagine rich curries or heavy rice dishes. But in the heart of Brunei, there is a long-standing tradition of "clear soups" (Sop Encer) that rely on the freshness of the sea and the medicinal power of jungle herbs. These soups are becoming incredibly popular in international wellness circles because they act like a natural "detox" while being incredibly filling.
In this guide, I’m going to share three of my all-time favorite Bruneian soup recipes that I’ve tweaked just a little bit to ensure they stay strictly low-carb and keto-friendly. We’re going to explore:
🥇 • Recipe 1: Sop Ikan (Traditional Clear Fish Soup with Lemongrass)
🥈 • Recipe 2: Sop Tulang Bornean Style (Aromatic Beef Bone Broth)
🥉 • Recipe 3: Ayam Masak Kedayan (Spicy & Sour Jungle Chicken Soup)
These aren't just meals; they are bowls of liquid gold. Let’s get the pot simmering!
🥣 Recipe 1: Sop Ikan (Clear Fish Soup with Lemongrass)
🐟 About this Recipe
This is the ultimate light lunch. In Brunei, seafood is a way of life, and Sop Ikan is the go-to meal when you want something that feels clean and restorative. The magic lies in the broth, which is infused with ginger and lemongrass to remove any "fishy" scent, leaving you with a bright, citrusy, and savory experience. It is virtually zero-carb and packed with high-quality protein.
🌿 Ingredients & Measurements
• 500 grams of firm white fish fillets (Snapper, Grouper, or Sea Bass), cut into chunks
• 1.5 liters of water
• 3 stalks of lemongrass, bruised and cut into sections
• 2 inches of fresh ginger, thinly sliced
• 3 cloves of garlic, smashed
• 2 small shallots, sliced
• 1 tablespoon of fish sauce (check for no added sugar)
• 1/2 teaspoon of white pepper
• 1 cup of fresh tomatoes, diced (adds a tiny bit of natural tang)
• A handful of fresh cilantro and spring onions for garnish
• 1 fresh lime, cut into wedges
👩🍳 Step-by-Step Instructions
1.Start by bringing the 1.5 liters of water to a gentle boil in a large pot.
2.Add the lemongrass, ginger, garlic, and shallots. Let these aromatics simmer for about 10 minutes. This creates the "soul" of the soup.
3.Add the diced tomatoes and let them cook until they start to soften.
4.Season the broth with fish sauce and white pepper. Taste it—it should feel zesty and warm.
5.Gently slide the fish chunks into the boiling broth. Do not stir too much, or the fish will break apart.
6.Cook the fish for only about 3 to 5 minutes (depending on thickness).
7.Turn off the heat immediately once the fish is opaque.
8.Ladle into bowls and top with a generous amount of cilantro and spring onions. Squeeze a fresh lime wedge over the top right before eating.
💡 Tips & Mistakes to Avoid
• The "Freshness" Rule: Since this is a clear soup, the quality of the fish is everything. Use the freshest fish you can find.
• Don't Overcook: Fish becomes rubbery very quickly. As soon as it’s cooked through, remove the pot from the heat.
• Avoid the Stir: If you stir the soup vigorously after adding the fish, you'll end up with "fish mush" rather than beautiful chunks.
❓ FAQ
Q1.Can I use shrimp instead of fish?
Absolutely! Shrimp Sop Ikan is a popular variation. Just cook the shrimp until they turn pink (about 2 minutes).
Q2.Is it too spicy?
Not at all. This is a mild, soothing soup. If you want heat, you can add a few sliced bird's eye chilies to your own bowl.
📝 Summary
Sop Ikan is the perfect "reset" meal. It’s hydrating, rich in omega-3s, and the ginger-lemongrass combo is great for digestion. It’s the kind of lunch that makes you feel like you’ve just had a spa day!
🥩 Recipe 2: Sop Tulang (Aromatic Beef Bone Broth)
🥣 About this Recipe
Sop Tulang is a powerhouse of flavor. Traditionally, this is a "heavier" soup, but by keeping it clear and focusing on the marrow and spices rather than adding potatoes or carrots, we turn it into a Keto-friendly masterpiece. This soup is famous in Brunei for its deep, earthy aroma that comes from a blend of "Sup Bunjut" (spice bags). It’s basically the Bornean version of a high-end bone broth.
🌿 Ingredients & Measurements
• 1 kilogram of beef marrow bones or meaty ribs
• 2 liters of water
• 1 large onion, quartered
• 3 cloves of star anise
• 1 stick of cinnamon
• 4 cardamom pods, bruised
• 1 tablespoon of black peppercorns, crushed
• 2 tablespoons of coconut oil
• 1 tablespoon of salt (or to taste)
• Fresh celery leaves and fried shallots (ensure they aren't floured) for topping
👩🍳 Step-by-Step Instructions
1.First, parboil the beef bones in a separate pot of water for 10 minutes to remove impurities. Drain the water and rinse the bones.
2.In your main soup pot, heat the coconut oil and quickly sauté the star anise, cinnamon, and cardamom until they smell toasted.
3.Add the rinsed beef bones and the onion quarters to the pot.
4.Pour in 2 liters of fresh water and add the crushed peppercorns.
5.Bring to a boil, then reduce the heat to the lowest setting. Cover and simmer for at least 2 to 3 hours. If you have a slow cooker, 6–8 hours is even better!
6.Once the meat is falling off the bone, season with salt.
7.Strain out the whole spices if you prefer a cleaner broth, or leave them in for a rustic look.
8.Serve in big bowls, garnished with celery leaves and a sprinkle of fried shallots.
💡 Tips & Mistakes to Avoid
• The Rinse Step: Don't skip the initial parboil and rinse. This is the secret to a crystal-clear broth rather than a cloudy, muddy-looking soup.
• Fat is Good: On a low-carb diet, the fat from the marrow is gold! Don't skim it all off; it’s where the flavor and the satiety come from.
• Salt at the End: Always salt your bone broths at the very end. As the liquid reduces, the saltiness intensifies.
❓ FAQ
Q1.Can I make this in an Instant Pot?
Yes! Set it to high pressure for 45–60 minutes for the same deep flavor in half the time.
Q2.What can I eat this with if I’m not eating rice?
Try serving it with steamed cauliflower rice or just enjoy a large bowl of the broth with extra meat.
📝 Summary
This Sop Tulang is like a hug in a bowl. It’s rich in collagen and minerals, making it excellent for joint health and skin, while being perfectly aligned with your low-carb goals.
🍗 Recipe 3: Ayam Masak Kedayan (Spicy & Sour Chicken Soup)
🥣 About this Recipe
This recipe comes from the Kedayan community, one of the indigenous groups in Brunei known for their expert use of local herbs. Ayam Masak Kedayan is a "dry-style" soup, meaning it’s incredibly concentrated. It uses Asam Keping (dried tamarind skin) to create a sharp, addictive sourness that wakes up your taste buds. It’s spicy, tangy, and contains zero added sugar or thickeners.
🌿 Ingredients & Measurements
• 500 grams of chicken thighs, bone-in and skin-on, cut into bite-sized pieces
• 1 liter of water
• 4 pieces of Asam Keping (dried tamarind skin) or 1 tablespoon of tamarind paste
• 3 stalks of lemongrass, bruised
• 1 inch of fresh turmeric, grated (or 1 teaspoon powder)
• 4 cloves of garlic, minced
• 5 bird’s eye chilies, bruised (adjust to your heat preference)
• 1 teaspoon of sea salt
• Fresh wild ginger flowers (Bunga Kantan) if available, or just extra cilantro
👩🍳 Step-by-Step Instructions
1.Place the chicken pieces into a pot and add just enough water to cover them (about 1 liter).
2.Add the lemongrass, grated turmeric, garlic, and bird's eye chilies.
3.Bring the pot to a simmer. As the chicken cooks, it will release its own natural fats into the broth.
4.Add the Asam Keping (tamarind). This is where that signature Bruneian "sour kick" comes from.
5.Let the soup simmer for about 30 minutes until the chicken is tender and the broth has reduced slightly.
6.Season with salt to balance the sourness of the tamarind.
7.Taste the broth—it should be bright, spicy, and very refreshing.
8.Serve hot with a garnish of fresh herbs.
💡 Tips & Mistakes to Avoid
• The Turmeric Stain: Fresh turmeric is amazing for inflammation, but it will stain everything yellow! Wear gloves or wash your hands and cutting board immediately.
• Control the Heat: If you want the flavor of the chilies without the intense burn, keep the chilies whole. If you want it "Brunei spicy," slice them open!
• Skin-On Chicken: Using skin-on chicken thighs ensures the broth has enough fat to keep you full since you aren't eating this with carbs.
❓ FAQ
Q1.What is Asam Keping?
It is dried slices of a fruit called Garcinia atroviridis. If you can't find it, a squeeze of fresh lemon or a little unsweetened tamarind paste works as a substitute.
Q2.Is this a soup or a stew?
It sits right in the middle! It’s a very hearty, thin-liquid dish that focuses on the intensity of the broth.
📝 Summary
Ayam Masak Kedayan is the ultimate metabolism booster. The combination of turmeric, ginger, and chili is a powerhouse of antioxidants, making this the perfect "healing" lunch for a busy workday.
🏠 Final Thoughts
Cooking Bruneian food at home is a lot easier than most people think. You don't need a pantry full of exotic ingredients—just some fresh lemongrass, ginger, and a good piece of protein. These soups prove that "healthy" doesn't have to mean "boring."
The beauty of these three recipes is that they are all "one-pot wonders." They save you time on cleaning and give you a nutrient-dense lunch that will keep your energy levels stable all afternoon. No carb-crashing here!
I really hope you give these a try. Start with the Sop Ikan for something light, or go for the Sop Tulang if you want something hearty. Once you taste these Bornean flavors, you’ll see why they are a staple in the Abode of Peace.
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