Ingredients with Measurements:
- 1 lb. of Kundong (also known as moringa) leaves
- 1 lb. of chicken breast, diced
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 tbsp. of vegetable oil
- 4 cups of chicken broth
- 1 tsp. of salt
- 1 tsp. of black pepper
- 1 tsp. of dried oregano
- 1 tsp. of dried thyme
- 1 tbsp. of fish sauce
- 1 tbsp. of lemon juice
Special equipment needed:
- Large pot
- Wooden spoon
- Blender
Step-by-step instructions:
1. Wash the Kundong leaves thoroughly and remove the stems. Set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté until fragrant and translucent.
3. Add the diced chicken breast and cook until browned on all sides.
4. Pour in the chicken broth and bring to a boil.
5. Add the Kundong leaves, salt, black pepper, dried oregano, and dried thyme. Stir well.
6. Reduce the heat to low and let the soup simmer for 20 minutes.
7. Remove the pot from the heat and let it cool for a few minutes.
8. Using a blender, puree the soup until smooth.
9. Return the soup to the pot and add the fish sauce and lemon juice. Stir well.
10. Bring the soup back to a simmer and cook for an additional 5 minutes.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 7g
Protein: 22g
Carbohydrates: 9g
Fiber: 3g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu for a vegetarian option.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Use shrimp instead of chicken for a seafood version.
- Add coconut milk for a creamier soup.
Tips and tricks:
- Be sure to remove the stems from the Kundong leaves, as they can be tough and fibrous.
- Adjust the seasoning to taste.
- For a spicier soup, add a chopped chili pepper.
Storage instructions:
Store the Kundong soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over medium heat until heated through.
Presentation ideas:
Serve the Kundong soup in a bowl with a sprinkle of chopped fresh herbs on top.
Garnishes:
Chopped fresh herbs, such as cilantro or parsley, make a great garnish for this soup.
Pairings:
Serve the Kundong soup with a side of crusty bread or rice.
Suggested side dishes:
A simple salad or steamed vegetables would make a great side dish for this soup.
Troubleshooting advice:
If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
Be sure to cook the chicken thoroughly to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Kundong, or moringa, is a plant native to India that has been used for centuries for its medicinal properties.
Flavor profiles:
The Kundong soup has a savory and slightly bitter flavor, with hints of lemon and herbs.
Serving suggestions:
Serve the Kundong soup as a light and healthy meal for lunch or dinner.
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