Chicken and Saffron Molo Soup


There’s nothing like a hearty and filling molo soup made at home.

Preparation Time: 40 to 45 minutes
Cooking Time: 40 minutes
Serves 3 to 4

4 cups master stock
1 gram Spanish saffron thread
3 grams local saffron
30 grams white onions
Iodized Salt, to taste
5 ml Thai fish sauce
150 grams/4 pieces chicken balls

40 grams crispy molo wrappers
30 ml whipped cream
30 grams whipped kesong puti
40 grams carrots
15 grams scallions, chopped
Freshly cracked black pepper, to taste

1 For the broth, add all ingredients in a pot, bring to a boil then simmer until the chicken balls are cooked thoroughly for about 10-12 minutes. Adjust seasoning with salt and Thai fish sauce.
2 Cut the molo wrappers into julienne, then fry until crispy. Set aside.
3 Fold in softened kesong puti into whipped cream then season with salt. Chill.
4 Roast carrots in oven until it caramelizes then set aside
5 Heat the broth, add the carrots, then bring to a boil. Adjust seasoning.
6 Pour into a soup bowl with the chicken balls, top with fried molo, and scallions.
7 Finish with a good dollop of whipped kesong puti and freshly cracked pepper. Optional: add some fried garlic and crispy chicken skin.

This recipe was originally published in the August-September 2015 issue of Breakfast Magazine.