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.
Ingredients
- 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)
- 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)
Step-by-step instructions
Step 1 · Heat olive oil in a large saucepan over medium heat
Heat olive oil in a large saucepan over medium heat. Sauté chopped onions and minced garlic until fragrant and translucent.
Step 2 · Add serai and daun pandan to the pan
Add serai and daun pandan to the pan. Continue to sauté until the aromatics release their fragrance.
Step 3 · Add diced carrots and vegetarian chicken strips
Add diced carrots and vegetarian chicken strips. Stir well to combine and lightly brown the ingredients.
Step 4 · Pour in the vegetable broth
Pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce heat and simmer.
Step 5 · Reduce the heat to low
Reduce the heat to low. Gradually stir in santan, being careful not to let the soup boil to prevent curdling.
Step 6 · Season with salt and black pepper
Season with salt and black pepper. Simmer for another few minutes until the soup is creamy and heated through.
Step 7 · Remove serai and daun pandan
Remove serai and daun pandan. Ladle soup into bowls and garnish with spring onions if desired.
Why this recipe is healthy
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.
A note on tradition
Cream of Chicken Soup, adapted in Malaysia’s multicultural kitchens, is a beloved dish often served in both urban and rural homes. Known for its comforting qualities, it's popular during rainy seasons and as a light starter at festive gatherings, including Hari Raya open houses. The use of local ingredients like santan, serai, and pandan showcases the unique fusion of flavors that define Malaysian comfort food.