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Chicken and malunggay soup with coconut milk

  • 25minutes

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Source: coconuts.casaveneracion.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, P
MineralsSilicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 large chicken breasts, thinly sliced

  2. 3 to 4 c. of malunggay leaves

  3. 1 onion, thinly sliced

  4. 6 cloves of garlic, minced

  5. a thumb-sized piece of ginger, peeled and finely sliced

  6. 2 stalks of lemongrass, finely sliced (see tips )

  7. 2 kaffir lime leaves, torn

  8. 2 to 4 bird's eye chilis (siling labuyo), finely chopped

  9. 2 tbsps. of vegetable cooking oil

  10. 4 c. of broth

  11. 2 c. of coconut cream

  12. patis (fish sauce) to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Pour in the coconut cream.

  4. 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.

  5. Adjust the seasonings and serve at once.

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