Middle Eastern · Dinner
Egyptian Green Leaf Soup
Chicken thigh simmers in garlicky chicken broth with molokhia leaves, thickened and silky. A fragrant ta'leya of garlic, coriander and chili finishes the soup, served over white rice with lemon.
$4
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
520Calories
48.3gProtein
18.1gFat
39.2gCarbs
2.1gSugar
4.8gFiber
1180mgSodium
222mgChol
4.2gSat Fat
950mgPotassium
180mgCalcium
4.6mgIron
0.6mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Cut chicken thigh into bite-sized chunks. Mince garlic in a small bowl. Keep molokhia frozen until needed for fine chopping once heated.
2
Simmer
Bring chicken stock to boil over high heat. Add chicken chunks, reduce to medium-low, and simmer 15 minutes until opaque throughout.
3
Simmer
Stir in frozen molokhia and simmer over medium-low heat 8 minutes, stirring occasionally, until thawed and broth thickens.
4
Bloom
Warm olive oil over medium heat, add garlic, ground coriander and dried chili, cooking 45 seconds until fragrant and golden.
5
Finish
Scrape garlic mixture into soup immediately so oil sizzles into broth. Season with salt and pepper, simmer 2 minutes.
6
Plate
Spoon rice into a bowl, ladle soup over top, and finish with lemon juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken thigh, boneless
- 2 1/2 cups600ml chicken stock
- 7 oz200g molokhia leaves, frozen
- 6 cloves6 cloves garlic
- 2 tsp2 tsp ground coriander
- 1/2 tsp1/2 tsp dried chili
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1 1/3 cup260g cooked white rice, to serve
- 2 tbsp2 tbsp lemon juice, to serve
