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
FOR THE BROTH
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
FOR THE COMPONENTS
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.