Low Fat Paya Soup
Indulge in the hearty, flavorful delight of Low Fat Paya Soup, a lighter version of the traditional paya soup that delivers all the rich, comforting taste with less guilt. This slow-simmered recipe is crafted with tender lamb trotters, aromatic spices like cumin, coriander, and turmeric, and fragrant additions of bay leaf and cinnamon stick. The long cooking process infuses the broth with deep, complex flavors while skimming techniques ensure minimal fat content. A garnish of fresh coriander and a squeeze of lemon provide a vibrant finishing touch, making this soup perfect for a wholesome meal or a warming appetizer. Ideal for health-conscious food lovers, this low-fat delicacy offers full-bodied flavor without compromise—perfect for a cozy night in.
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Recipe Information
Ingredients
- 4 pieces Lamb trotters (paya)
- 8 cups Water
- 1 large Onion
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 2 pieces Green chillies
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 piece Bay leaf
- 1 inch piece Cinnamon stick
- 2 tablespoons Fresh coriander leaves
- 1 piece Lemon
- 1 tablespoon Oil
Instructions
Clean the lamb trotters thoroughly under running water to remove any dirt or unwanted particles. Set them aside.
Finely chop the onion and slit the green chillies lengthwise. Set them aside.
In a large pot, add 1 tablespoon of oil over medium heat. Add the chopped onion and sauté until golden brown.
Add ginger paste, garlic paste, and the slit green chillies to the pot. Sauté for a couple of minutes until fragrant.
Add cumin powder, coriander powder, turmeric powder, and a little water to prevent the spices from burning. Stir for a minute.
Introduce the cleaned lamb trotters to the pot. Stir well so they are coated with the spice mixture.
Pour 8 cups of water into the pot, add the bay leaf and cinnamon stick, and bring it to a boil.
Once the soup reaches a boil, reduce the heat to low, cover the pot, and let it simmer for approximately 3 hours. This slow cooking process allows the flavors to develop deeply and the trotters to become tender.
Throughout the cooking process, occasionally skim off any foam or fat that rises to the top with a spoon to keep the soup low in fat.
After 3 hours, season the soup with salt and black pepper. Mix well and let it simmer for an additional 10 minutes.
Remove the bay leaf and cinnamon stick from the soup.
Serve the soup hot, garnished with freshly chopped coriander leaves and a slice of lemon on the side for a fresh zest.
Nutrition Facts
Calories |
1636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.7 g | 136% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 4954 mg | 215% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 11.6 g | ||
| Protein | 127.8 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1778 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
