Malunggay Corn Soup is a native Filipino dish which is a combination of Mulunggay leaves and white corn. It is a healthy and easy to prepare. Lutong bahay is perfect for lunch on cold, rainy days. Malungay trees are everywhere in the Philippines. If you have a Malungay tree in your backyard, you can have this dish anytime you desire it. If you don’t have the tree, you can ask a generous neighbor for some leaves. In our province, we eat the young fruit of malunggay, as well. If you can’t find malunngay leaves, you can use spinach as a substitute. Patola is optional, too. This dish is truly Filipino. Everybody will love this nutritious soup.
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[btn color=”orange” target=””]Ingredients:[/btn]
- 1 cup malunggay leaves
- 1/4 kilo chicken, diced
- 1 cup grated white or sweet corn
- 3 cloves garlic, minced
- 1 small onion, chopped
- 3 cups of water
- 1 small patola, sliced (optional)
- salt and pepper to taste
- cooking oil
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- Servings: 4
- Time: 30 minutes
- Level: Easy
- Cuisine: Filipino
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Recipe Rating:
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[btn color=”orange” target=””]Directions:[/btn]
- Heat cooking oil in a wok. Saute the onion and garlic until they are soft and fragrant.
- Add in the diced chicken and saute it until it’s light brown.
- Pour in the water and add the grated corn. Bring it to a boil.
- Simmer it for at least 10 minutes. Salt and pepper to taste.
- Add the patola and malunngay leaves. Simmer it for few more minutes until the patola is tender.
- Serve hot and enjoy your malunggay corn soup!
