What is Malai Soop?
Malai Soop Recipe When the weather gets a bit chilly, or you just need a big bowl of comfort, nothing hits the spot like a warm, creamy soup. In Pakistan, we have a special soup that is more than just a starter; it’s a meal in itself. This dish is called Malai Soop.
The word ‘Malai’ means cream, and ‘Soop’ is how we say soup. True to its name, this soup is incredibly creamy, rich, and filling. It’s not a simple clear broth. It’s a hearty blend of shredded chicken, colorful vegetables, and a smooth, creamy base that is lightly spiced with classic Pakistani flavors. It’s the kind of food that makes you feel cared for and cozy.
This recipe is surprisingly simple. You don’t need to be a expert chef to make it. We will guide you through each step to create a restaurant-style Malai Soop right in your own kitchen. It’s perfect for a family dinner or to impress your guests.
A Quick Look: Time & Servings
- Preparation Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 55 minutes
- Servings: 4-5 people
Gathering Your Ingredients
Here is your shopping list. Make sure you have everything before you start.
| Ingredient | Quantity | Notes |
| Chicken Breast or Boneless Thighs | 250 grams | Cut into small pieces. |
| Water | 6-7 cups | For boiling chicken and making the broth. |
| Onion | 1 medium | Finely chopped. |
| Carrot | 1 medium | Finely diced. |
| Cabbage | 1/2 cup | Finely shredded. |
| Green Bell Pepper (Capsicum) | 1/2 | Finely chopped. |
| Sweet Corn Kernels | 1/2 cup | Canned or frozen. |
| Green Chilies | 1-2 | Finely chopped (adjust to taste). |
| Ginger-Garlic Paste | 1 tbsp | |
| Butter | 3 tablespoons | |
| All-Purpose Flour (Maida) | 3 tablespoons | |
| Milk | 1.5 cups | Full-fat milk works best. |
| Fresh Cream (Malai) | 1/2 cup | |
| Black Pepper Powder | 1 tsp | |
| White Pepper Powder | 1/2 tsp | (Optional, for a different flavor) |
| Salt | 1.5 tsp or to taste | |
| Chicken Powder or Bouillon Cube | 1 tsp (or 1 cube) | For extra chicken flavor. |
| Dried Oregano | 1/2 tsp | |
| Fresh Coriander | For garnish | Chopped. |
Let’s Make Malai Soop!
Follow these easy steps for a perfect, creamy soup every time.
Step 1: Cook and Shred the Chicken
Take a pot and add the chicken pieces. Pour in 4 cups of water and add a little salt. Let it boil on medium heat until the chicken is fully cooked. This takes about 15-20 minutes. Once cooked, take the chicken out, let it cool slightly, and then shred it with two forks. Keep the chicken stock (the water you boiled the chicken in) for later.
Step 2: Sauté the Vegetables
In a large pot, melt the butter over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until it becomes soft. Now, add the ginger-garlic paste and green chilies. Stir for another minute until the raw smell goes away. Then, add the diced carrot, cabbage, and bell pepper. Sauté the vegetables for 4-5 minutes until they are slightly tender but still have a little crunch.
Step 3: Make the Roux (Base)
Push the vegetables to one side of the pot. On the empty side, add the 3 tablespoons of all-purpose flour. Stir the flour continuously in the butter for about 2 minutes. This step is important to cook the raw taste out of the flour. It will form a thick paste, which is called a “roux.” This is what will thicken our soup.
Step 4: Combine and Simmer
Now, slowly start adding the milk while stirring continuously. This prevents lumps from forming. Keep stirring until the mixture becomes smooth and thick. Then, add the reserved chicken stock (about 3-4 cups), shredded chicken, sweet corn, black pepper, white pepper, salt, and chicken powder. Mix everything well. Let the soup simmer on low heat for 10-12 minutes, stirring occasionally.
Step 5: Add the Final Creamy Touch
After the soup has simmered and thickened to your liking, turn off the heat. Now, stir in the fresh cream and dried oregano. Taste the soup and adjust the salt or pepper if needed. Do not boil the soup after adding the cream, as it can curdle.
Step 6: Garnish and Serve
Your delicious homemade Malai Soop is ready! Ladle it into bowls and garnish with lots of fresh coriander. Serve it hot.
Common Mistakes to Avoid
- Boiling after adding cream: This is the biggest mistake. Always add the cream at the end after turning off the heat to keep it smooth.
- Not stirring the roux: When you add the milk to the flour-butter mix, you must stir non-stop to avoid a lumpy soup.
- Overcooking the vegetables: Cook the veggies until they are tender-crisp. They will soften a bit more while the soup simmers, so you don’t want them to become mushy.
- Skipping the chicken stock: The water used to boil the chicken is full of flavor. Using plain water instead will make the soup taste weak.
Tips & Tricks for the Best Soup
- Vegetable Swap: Feel free to add other vegetables like finely chopped French beans or peas.
- For a Richer Taste: Use a tablespoon of olive oil along with the butter when sautéing the vegetables.
- Texture: If you like a completely smooth soup, you can blend it with a hand blender after step 4, before adding the cream.
- Spice Level: Remove the seeds from the green chilies for less heat. For more spice, add a pinch of red chili flakes.
How to Store and Reheat
Let the soup cool completely. Store it in an airtight container in the refrigerator for up to 2 days. The soup will thicken in the fridge. When reheating, do it on the stove over low heat. Add a little splash of milk or water to thin it out to your desired consistency. Avoid reheating in the microwave on high power, as it can cause the cream to separate.
Frequently Asked Questions
Can I make Malai Soop without chicken?
Yes, you can! To make a vegetarian Malai Soop, simply skip the chicken. Use vegetable stock (4 cups) instead of chicken stock. You can add more vegetables like mushrooms or broccoli for a hearty texture.
My soup became too thick. What should I do?
No problem! Just thin it out by adding a little more milk or warm water until it reaches the consistency you like. Stir well while you add it.
What can I use instead of all-purpose flour?
You can use cornstarch as a thickener. Mix 1.5 tablespoons of cornstarch with 3 tablespoons of cold water to make a smooth slurry. Add this slurry in Step 4 instead of the roux, and cook until the soup thickens.
What are the best things to serve with this soup?
This creamy soup is a complete meal on its own. But it also goes wonderfully with some warm, buttery garlic bread or simple toast. For a more Pakistani touch, you can serve it with pappadums.
Conclusion
Making a luxurious and comforting Malai Soop at home is easier than you think. This recipe breaks it down into simple, foolproof steps. The result is a creamy, dreamy soup that will warm you from the inside out. It’s the perfect answer for a quick weeknight dinner or a cozy weekend lunch.
We are sure your family will love this creamy delight. Try this recipe and share your feedback in the comments below. We’d love to know how it turned out for you! Happy cooking!
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