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Chicken Marungay Soup

Featured in the Honolulu Star-Bulletin on January 9, 2008.



Chicken Marungay Soup

  • 3 pounds boneless, skinless chicken thighs
  • 1 tablespoon oil
  • 4 inch piece ginger root, crushed
  • 3 quarts water
  • 2 medium tomatoes, chopped
  • 1/4 cup patis (fish sauce)
  • 1/2 teaspoon pepper
  • 2 cups marungay leaves (horseradish)
  • Salt to taste


  1. Cut chicken pieces into halves.
  2. In a large saucepan, heat oil.
  3. Brown chicken and ginger.
  4. Add water, tomatoes, patis, and pepper.
  5. Cover and bring to a boil.
  6. Lower heat and simmer for 20 minutes, or until chicken is tender.
  7. Add marungay, cover, and cook for 2 more minutes.
  8. Add salt if needed.

Makes 6 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
310 calories, 11 g fat, 2.5 g saturated fat, 200 mg cholesterol, greater than 1000 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g sugar, 46 g protein


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