Chicken and malunggay soup with

coconut milk
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Servings 4
Author Connie Veneracion

Ingredients
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

Instructions
1. Heat the cooking oil in a pot. Saute the garlic, ginger, onion, chilis and lemongrass until
fragrant. 
2. Add the chicken strips and cook until no longer pink. 
3. Add the kaffir lime leaves. Stir and cook for a couple of minutes.
4. 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.
5. 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.
7. Adjust the seasonings and serve at once.

Chicken and malunggay soup with coconut milk printed from https://casaveneracion.com/chicken-and-malunggay-soup/ for
personal use only. Not for republication nor distribution.