Delish Molokhia Soup Recipe Made Simple

Molokhia is that silky, garlicky green soup your kitchen secretly wants to smell like. It’s made from jute mallow leaves (frozen bricks are the move), a bright squeeze of lemon, and a sizzling garlic-coriander “tasha” that perfumes the whole pot in the best way. It’s cozy but fresh, earthy but punchy—like chicken soup went to Cairo and came back with swagger. If you’ve never tried it, this version keeps it simple, weeknight-fast, and deeply comforting.

My little crew is obsessed. The first time I made it, my husband raised an eyebrow because it’s… very green. Then he had two bowls and ate the leftover rice straight from the pot. Now it’s our Sunday thing: big pot simmering while the kid piles lemon wedges like they’re going out of style and calls it “green confetti soup.” Accurate.

How to Make It

Okay, here’s the move. In a medium pot, warm 6 cups good chicken or veggie broth with a pinch of salt and pepper. If you’ve got leftover or rotisserie chicken, shred about 2 cups and keep it nearby. If not, totally fine—this soup stands on its own.

Drop in one 400 g (about 14 oz) brick of frozen chopped molokhia. Don’t boil the life out of it—just nudge the heat to medium and let it melt and barely simmer 5–7 minutes, stirring here and there. You want gentle bubbles, not a rolling boil. If it feels too thick, splash in 1/2–1 cup water.

Meanwhile, in a small skillet, melt 2 tablespoons ghee (or 1 tbsp butter + 1 tbsp olive oil). Add 8–10 cloves minced garlic and 2 teaspoons ground coriander. Stir like you mean it for 45–60 seconds until everything is toasty and your kitchen smells ridiculous. This is the tasha—don’t walk away; garlic goes from golden to drama-queen-burnt fast. Optional but lovely: a pinch of chili flakes.

Scrape that sizzling tasha into the pot (it should hiss—my favorite part), add the chicken if using, and squeeze in 1–2 tablespoons lemon juice. Taste. Need more salt? More lemon? A pinch of sugar or honey can round out any bitter edge if your leaves were feisty. Let it sit on low heat for 2 more minutes and boom—done.

Serve with vermicelli rice or toasted pita and extra lemon wedges. I like a tiny drizzle of olive oil on top because I’m extra.

✔Ingredient Notes

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– Molokhia (jute mallow) leaves: Frozen chopped bricks are easiest and give that classic silky texture. Don’t boil hard—keep it to a lazy simmer so it doesn’t get swampy.
– Broth: Chicken broth is traditional and cozy; veggie broth keeps it meatless. If your broth is bland, your soup will be too—salt accordingly.
– Garlic: Go big. I use 8–10 cloves. Burnt garlic tastes like sadness; pull it off heat the second it turns golden.
– Ground coriander: The secret perfume. Toasting it with garlic makes the soup sing. Whole seeds crushed in a mortar are next-level.
– Ghee or butter + oil: Ghee won’t burn as fast and tastes luxurious. Olive oil works if that’s what you’ve got.
– Lemon: Brightens and keeps the texture light. Taste at the end and add more if it feels flat.
– Chicken (optional): Shredded rotisserie makes this a meal without extra effort. Or skip it—still hearty.
– Pinch of sugar or honey (optional): A tiny bit can soften any bitterness from the greens. I resisted this for years—then tried it once and never looked back.
– Chili flakes: For a little heat. Totally optional; my kid votes no, my husband sneaks them in anyway.

✔Recipe Steps

1. Heat 6 cups broth in a pot over medium with a pinch of salt and pepper.
2. Add 400 g frozen chopped molokhia and gently simmer 5–7 minutes, stirring.
3. Melt 2 tbsp ghee in a small skillet; add 8–10 minced garlic cloves and 2 tsp ground coriander.
4. Stir and toast the garlic-coriander 45–60 seconds until golden and fragrant.
5. Pour the sizzling mixture into the soup; add 1–2 tbsp lemon juice and 2 cups shredded chicken (optional).
6. Taste, adjust salt/lemon, add a pinch of sugar or honey if needed, and serve hot with rice or pita.

What to Serve It With

– Vermicelli rice (buttery, nostalgic, perfect).
– Toasted pita or crusty bread for dunking.
– Simple cucumber-tomato salad with lemon and olive oil.
– Pickled turnips or olives for a salty hit.
– Extra lemon wedges—non-negotiable in this house.

✔Tips & Mistakes

– Keep it to a gentle simmer. Boiling hard can make the texture weird.
– Don’t skimp the tasha. That garlic-coriander sizzle is the whole vibe.
– Taste your broth first. If it’s meh, your soup will be meh—season early.
– Lemon at the end = brightness. Add, taste, repeat.
– If using fresh leaves, chop very fine and cook a touch longer (8–10 minutes).

✔Storage Tips

Fridge: Cool and stash in a sealed container for 3–4 days. It thickens a bit overnight—in a good way.
Freezer: Freeze flat in bags or in single-serve containers for up to 3 months. Thaw in the fridge and reheat gently; don’t boil.
Cold taste test: Yes, I’ve eaten it straight from the container. It’s… not terrible, honestly. Breakfast bowl with leftover rice? No shame, only joy.

✔Variations and Substitutions

– Vegetarian: Use veggie broth and add a can of chickpeas for protein.
– No molokhia anywhere: Spinach gives a different vibe but still tasty; toss in a handful of chopped cilantro to perk it up.
– Ghee swap: Olive oil or butter works. Flavor is slightly different but still cozy.
– Lemon swap: A splash of white vinegar works in a pinch.
– Heat lovers: Add a diced jalapeño to the tasha or finish with chili oil.
– Sweet balance: Pinch of sugar ↔ small drizzle of honey to round out bitterness.
– Gluten-free notes: The soup is naturally GF. If you make a quick chili-garlic topping and usually splash in soy, use tamari instead.

Frequently Asked Questions

Delish Molokhia Soup Recipe Made Simple

Silky Egyptian molokhia soup made easy with frozen jute leaves, a fragrant garlic–coriander sizzle, and bright lemon. Comforting, quick, and perfect with rice or warm pita.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 pound frozen chopped molokhia (jute leaves) do not thaw completely; keep semi-frozen for easy handling
• ▢ 6 cup low-sodium chicken broth vegetable broth works too
• ▢ 2 tablespoon olive oil
• ▢ 1 tablespoon ghee or unsalted butter
• ▢ 8 clove garlic, minced about 2.0 tablespoons
• ▢ 2 teaspoon ground coriander plus more to taste
• ▢ 0.25 teaspoon ground cumin
• ▢ 1 bay leaf bay leaf
• ▢ 0.5 teaspoon kosher salt adjust to taste
• ▢ 0.25 teaspoon black pepper freshly ground
• ▢ 2 tablespoon fresh lemon juice plus wedges for serving
• ▢ 2 cup cooked white rice optional, for serving

Instructions

Preparation Steps

• In a medium pot, bring the chicken broth to a gentle simmer with the bay leaf, cumin, salt, and black pepper.
• Make the garlic–coriander sizzle (ta’leya): In a skillet over medium heat, warm the olive oil and ghee. Add the minced garlic and cook, stirring, until lightly golden and fragrant, about 1 to 2 minutes. Stir in the ground coriander and cook 0.5 minute more. Remove from heat and set aside.
• Add the semi-frozen molokhia to the simmering broth. Stir gently as it softens, keeping the heat at a bare simmer. Do not let it boil vigorously.
• Simmer until the leaves are tender and the soup is silky, about 5 to 7 minutes. Remove and discard the bay leaf.
• Stir most of the garlic–coriander mixture into the pot, reserving a spoonful for finishing. Add the lemon juice and adjust salt, pepper, and coriander to taste.
• Ladle into bowls and top with the reserved garlic–coriander sizzle. Serve hot with cooked rice or warm pita, plus extra lemon on the side.

Notes

For a heartier soup, add shredded poached chicken when you add the molokhia. Keep the soup at a gentle simmer to preserve its silky texture and bright green color.