Strips of chicken breast fillets, chilis and malunggay (Moringa oleifera) in homemade broth thickened with coconut cream. Spicy, healthy, easy. Filling enough to be served as a main dish too. That makes it the perfect dish and recipe, doesn’t it? Did I mention that it’s delicious too? Okay, make that doubly perfect.
Of course, it all starts with homemade chicken bone broth.
And a huge bunch of malunggay leaves which you have to patiently strip off their stems and rinsed (see how to prepare the malunggay leaves for cooking).
After that, you can start cooking your chicken and malunggay soup.
- 2 large chicken breasts - thinly sliced
- 3 to 4 cups malunggay leaves
- 1 onion - thinly sliced
- 6 cloves garlic - minced
- 1 thumb-sized knob ginger - peeled and finely sliced
- 2 stalks lemongrass - finely sliced (see tips)
- 2 kaffir lime leaves - torn
- 2 to 4 bird’s eye chilies - finely chopped
- 2 tablespoons of vegetable cooking
- 4 cups chicken bone broth
- 2 cups coconut cream
- patis (fish sauce) - to taste
- Heat the cooking oil in a pot. Saute the garlic, ginger, onion, chilis and lemongrass until fragrant.
- Add the chicken strips and cook until no longer pink.
- Add the kaffir lime leaves. Stir and cook for a couple of minutes.
- Pour in the broth. Season with fish sauce. Bring to the boil, lower the heat, cover and simmer for 15 minutes or until the chicken is done.
- Pour in the coconut cream.
- Add the malunggay leaves, pressing them down into the liquid. When the soup boils, count two minutes then turn off the heat. Don’t overcook the malunggay leaves unless you want them to turn bitter.
- Adjust the seasonings and serve at once.
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