Aero Kitchen
Italian Curly Kale⏱ 35 minServes 4

Sup Ayam Halia — Malay Ginger Chicken Soup with Italian Curly Kale

A light, restorative Malay ginger chicken clear soup with Aeroveg Italian Curly Kale — warming from the inside out and on the table in 35 minutes.

Sup Ayam Halia — Malay Ginger Chicken Soup with Italian Curly Kale
Sup Ayam Halia is a Malay-style ginger chicken clear soup — clean, restorative, and quietly spectacular in its simplicity. Fresh ginger and bruised lemongrass do the heavy lifting here, building a broth that warms from the inside out. Aeroveg Italian Curly Kale, with its sturdy, ruffled leaves, holds up beautifully in a simmering soup — tender enough to eat easily, with just enough body to give each spoonful some presence. This is the kind of dish Singapore home cooks make when someone needs looking after, and it takes just 35 minutes start to finish.

Method

  1. Sear the chicken. Heat oil in a pot over medium-high heat. Sear chicken pieces skin-side down for 2–3 minutes until golden. Remove and set aside. (If using boneless thighs, skip the sear and add them directly in the next step.)
  2. Fry the aromatics. In the same pot over medium heat, fry ginger, garlic, and lemongrass for 1–2 minutes until fragrant and lightly golden.
  3. Simmer the broth. Return the chicken to the pot. Pour in stock. Bring to a boil, then reduce to a gentle simmer. Cook for 20 minutes, skimming any foam from the surface.
  4. Season. Add soy sauce, fish sauce, and white pepper. Taste and adjust with salt — the broth should be clear, lightly salty, and fragrant with ginger.
  5. Add the kale. Add Aeroveg Italian Curly Kale to the simmering broth. Stir and cook for 3–4 minutes until leaves are tender but still a vivid green.
  6. Serve. Ladle into deep bowls. Top with crispy fried shallots, coriander, sliced chilli, and a generous squeeze of lime. Serve with steamed rice on the side if desired.
Aeroveg Italian Curly Kale holds its body in simmering broth far better than soft salad greens. Give it a full 3–4 minutes in the soup — enough to become completely tender without going limp. Its natural slight bitterness softens into something almost sweet in a good ginger-scented broth.