Pig's organ soup (simplified Chinese: 猪杂汤; traditional Chinese: 豬雜湯; pinyin: zhū zá tāng; Pe̍h-ōe-jī: ti-cha̍p-thng, tu-cha̍p-thng) or chheng-thng (清湯), is a Malaysian and Singaporean soup that is made from pork offal.

The broth is boiled from a mix of offal including liver, heart, intestines, kidney, stomach, tongue, lungs, pig blood curd, as well as pork meat slices, strips of salted vegetables, meatballs, minced garlic, pork bones, celtuce, Chinese parsley and a sprinkle of chopped onion leaves and white pepper.

[1] Side dishes include braised tofu puffs, and eggs and salted vegetables sometime are served.

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