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Cream of Chicken Soup
Makan Tengah Hari • Malaysia
How to Make Cream of Chicken Soup (Traditional & Healthy Version)
Cream of Chicken Soup is a beloved comfort food in Malaysia, often enjoyed as a nourishing lunch or light dinner. While the classic version features chicken, this vegetarian adaptation showcases the multicultural influences in Malaysian cuisine, incorporating santan (coconut milk), local herbs like daun pandan, and the aromatics of serai (lemongrass). The result is a creamy, aromatic soup that’s both satisfying and light. Malaysian Cream of Chicken Soup is a reflection of the nation’s diverse culinary landscape, blending Chinese, Malay, and Indian cooking traditions. Its creamy texture and subtle, herbal notes make it a popular choice in homes and cafés across the country. By using wholesome, locally-sourced ingredients, this recipe delivers the familiar taste of home while being mindful of calories and nutrition. It’s a wonderful, warming dish that's quick to prepare and perfect for busy weekdays or festive gatherings. Whether you’re seeking comfort food or a hearty vegetarian soup, this Malaysian-style Cream of Chicken Soup is a health-conscious, flavorful option that celebrates the essence of Malaysian home cooking.
Bahan-bahan(untuk 1 medium bowl)
- 100g Vegetarian chicken strips (plant-based, available at local grocers)
- 150ml Santan (coconut milk) (light version preferred)
- 1 small Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 leaf Daun pandan (screwpine leaf) (tied into a knot) - pilihan
- 1 stalk Serai (lemongrass) (bruised)
- 1 small Carrot (diced)
- 500ml Low-sodium vegetable broth
- 1/4 tsp Black pepper (freshly ground)
- 1/4 tsp Sea salt (or to taste)
- 1 tsp Olive oil
- 2 stalks Spring onions (finely sliced, for garnish) - pilihan
Arahan
- 1
Heat olive oil in a large saucepan over medium heat. Sauté chopped onions and minced garlic until fragrant and translucent.
5 minutes
Stir constantly to avoid burning and release maximum flavor.
- 2
Add serai and daun pandan to the pan. Continue to sauté until the aromatics release their fragrance.
2 minutes
Bruise the lemongrass stalk by crushing it lightly to intensify its aroma.
- 3
Add diced carrots and vegetarian chicken strips. Stir well to combine and lightly brown the ingredients.
3 minutes
Use plant-based chicken with fiber for a meat-like texture.
- 4
Pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce heat and simmer.
5 minutes
Simmer uncovered to allow flavors to meld.
Kenapa hidangan ini sihat
By using plant-based protein, light santan, and plenty of fresh vegetables, this Malaysian Cream of Chicken Soup is lower in saturated fat and calories compared to traditional versions. It's free from cholesterol, high in fiber, and contains no added cream or dairy, making it suitable for those seeking a lighter, more nutritious meal. This recipe is ideal for weight management, heart health, and general wellness.
This Cream of Chicken Soup is rich in plant-based protein from vegetarian chicken strips and contains beneficial medium-chain triglycerides (MCTs) from santan. Coconut milk also provides essential minerals like magnesium and potassium, while vegetables such as carrots add beta-carotene and fiber. Low-sodium vegetable broth and olive oil make this a heart-healthy option. The use of local herbs like serai and pandan contributes antioxidants and digestive benefits.
Petua
- 💡Tip 1: Bruise the lemongrass and knot pandan to maximize aroma.
- 💡Tip 2: Use light santan for a healthier, less rich soup.
- 💡Tip 3: For extra creaminess, blend a portion of the soup and return to the pot.
Penyimpanan & hidangan
Store cooled soup in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of water if needed to regain creaminess. Not recommended for freezing due to the coconut milk.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 140.0 kcal |
