[1][2] It is prepared with goat meat, tomato, celery, spring onion, ginger, candlenut and lime leaf, its broth is yellowish in colour.

[6] Despite its wide popularity in Maritime Southeast Asia, the question of origin however, might be owed to the Arabs and Muslim Indian migrations into the region.

The sup kambing was adopted by locals, and often linked to the Islamic festival of kurban (Eid al-Adha), where large numbers of cattle – including goats, are slaughtered and distributed among people.

In Malay Peninsula region, which today includes Malaysia and Singapore, the most popular version is sup kambing Mamak which is believed to have been invented by the Muslim Indian community there, where the use of typical spices is quite notable.

Other main differences are the Malaysian and Singaporean version consists of the chunks of goat meat in yellowish, rather thick and oily broth with rich spices; while in Indonesian version, the goat meat often also includes its bones (ribs or leg bones), has a lighter broth and balanced spices, and it also contains slices of vegetables including tomato, leek, celery, carrot and sometimes potato.

[6] A simple sup kambing recipe uses goat meat, slices of tomato, leek, celery, and ground spices which includes; ginger, pepper, garlic, shallot and salt.