Low Sodium Paya Soup
Warm, hearty, and packed with bold, earthy flavors, Low Sodium Paya Soup is a nutrient-rich dish that celebrates the rustic charm of goat trotters (paya). This slow-cooked delicacy is perfect for cold evenings, delivering a rich, collagen-filled broth infused with aromatic spices like black peppercorns, cinnamon, and cloves. With a focus on minimizing sodium, this recipe maximizes taste through ingredients such as fresh coriander, cumin, and lemon juice, ensuring a healthy yet satisfying bowl of goodness. Simmered for hours, the tender goat trotters release natural gelatin, creating a silky texture that’s both comforting and wholesome. Finished with zesty citrus and vibrant herbs, this soup is not only a delicious treat but also a nourishing choice for anyone seeking low-sodium meal options. Serve it hot with fresh coriander and a lemon wedge for a refreshingly tangy touch!
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Recipe Information
Ingredients
- 4 pieces goat trotters (paya)
- 8 cups water
- 1 large onion
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon black peppercorns
- 4 pieces cloves
- 2 pieces bay leaf
- 1 inch cinnamon stick
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 2 tablespoons fresh coriander leaves
- 2 tablespoons lemon juice
- 1 optional green chili
- 2 tablespoons oil
Instructions
Start by cleaning the goat trotters thoroughly under running water to ensure all impurities and hair are removed.
Peel and quarter the onion. If using green chili, slit it lengthwise.
In a large pot, heat the oil over medium heat. Add onions, ginger paste, and garlic paste. Sauté until the onions turn translucent.
Add the goat trotters to the pot and stir for 5-7 minutes until they are lightly browned.
Introduce the black peppercorns, cloves, bay leaves, cinnamon stick, coriander seeds, and cumin seeds to the pot. Stir to toast the spices lightly.
Pour in the 8 cups of water. Increase the heat and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for approximately 3 hours. Stir periodically, ensuring the trotters remain submerged and the flavors meld beautifully.
After 3 hours, the trotters should be tender, and the soup should have a thick, gelatinous texture due to the collagen released from the bones.
Remove the trotters to a plate, let them cool slightly, then pick off whatever meat is on them and add it back into the soup.
Finish the soup with fresh coriander leaves and lemon juice. If you are using green chili, you can add it at this stage for an extra kick.
Taste your soup and consider its flavor profile. If needed, adjust the seasonings with additional spices to suit your taste.
Serve the soup hot, garnished with freshly chopped coriander leaves and a wedge of lemon on the side.
Nutrition Facts
Calories |
1862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 880 mg | 38% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 11.2 g | ||
| Protein | 244.0 g | 488% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 500 mg | 38% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 2640 mg | 56% | |
*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.
