Diploma Lid Soup
Based on:
TypeSoup
Serves4 people
DateNovember 12, 2026
A neat soup with a wonton lid and a hidden chili sting under the diploma lid.
Clear Indonesian chicken soup with a large round tofu 'diploma' in the bowl, half covered by an angled, golden wonton 'lid'. Beneath the neat exterior, a hidden chili delivers a sting: respectable on the outside, a jab within.
Ingredients
- 1 whole chicken (approx. 1.2 kg)
- 2 liters water
- 2 onions
- 4 cloves garlic
- 2 stalks lemongrass
- 4 cm fresh ginger
- 2 bay leaves
- 1 leek
- 2 carrots
- 200 g bean sprouts
- 200 g firm tofu (cut into 1 cm thick slices)
- 4 wonton wrappers
- 1 red chili
- sunflower oil
- salt and pepper to taste
- 2 tbsp soy sauce
- 1 lime
Method
- Cut the chicken into pieces. Bring to a boil in a large pot with 2 liters of water, skimming off any foam.
- Add onions (quartered), garlic (crushed), lemongrass (bruised), ginger (sliced), and bay leaves. Simmer gently for 1 hour.
- Slice leek and carrot diagonally. Remove chicken from the pot, strain the broth. Shred the meat from the bones.
- Bring the broth back to a boil. Add leek, carrot, soy sauce, and chicken meat. Simmer gently for 10 minutes.
- Cut tofu into 4 round slices about 10 cm in diameter (use a glass or ring).
- Fry the wonton wrappers briefly in oil until golden and crisp.
- Slice the red chili into thin rings.
- Divide bean sprouts among deep bowls. Place a tofu slice as a 'diploma' in each. Lay a crisp wonton wrapper diagonally over it as a 'lid'.
- Tuck a chili ring half under the lid, visible as a 'sting'.
- Carefully pour the hot soup around. Serve with lime.
Serving notes
- Let the wonton wrapper rest diagonally on the tofu, like a half lid.
- Make sure the chili ring peeks from under the lid, visible but not dominant.