Yen Can Cook ~ Coconut Chicken Soup
A warm bowl of homemade soup is the ultimate comfort food. There’s nothing like cozying up with a warm bowl of soup after a long day.
It’s no secret that I love soup, especially Chinese boiled soup. With a rich culinary heritage that spans centuries, Chinese soups are all about warmth, nourishment, and pure deliciousness.
While many of us have the impression that Chinese boiled soup always involves with plenty of “suspicious” unknown ingredients such as assorted Chinese herbs, but today’s soup recipe just needs a few simple ingredients but it doesn’t compromise on the flavour. Fragrant, flavorsome, and slightly sweet are three words (or more) to describe this soup!
Coconut Chicken Soup, is known for its nourishing, anti-aging, improving skin complexion, and boosting the immune system property. The ingredients in this soup can be as simple as just coconut water, coconut flesh and chicken. Of course Chinese herbs such as red dates, goji berries, ginseng, and other herbs can be added for extra nutrition.
Ingredients (Serve: 3-4)
2500ml young coconut water (add plain water if the coconut water is not enough)
Coconut flesh, cut into bite size
400g chicken, cut into chunks
20g Solomon’s Seal (Yuk Zhu)
7-8 red dates, de-seeded
Salt to taste
To blanch the chicken (optional)
1 tablespoon cooking wine
A few slices of ginger
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Step 1: Put chicken into a pot of water, add in cooking wine and ginger, bring to a boil, to remove blood and impurities. Remove, drain and set aside.
Step 2: Put all the ingredients except salt into a pot and add in coconut water (& water) until enough to immerse all the ingredients. Bring to a boil and lower the heat and let the soup simmer for 2-3 hours.
Step 3: Season with salt and serve.
HAPPY COOKING! #stayhealthy #staysafe
I love Chinese boiled soups too…the more common types lah (unlike some of the more unconventional types you’ve had/made). When I saw your post title, I was expecting to see a double-boiled (chicken & herbs) soup in a coconut (like the ones we order outside)…lol. Yours still look good and nutritious and I won’t mind a bowl. What type of coconut do you use by the way? Young coconuts from those coconut drink stands (but those flesh usually very soft, your one looks hard).
Kris, this version is easier if compared with the one boiled in coconut shell. I bought one young coconut for more coconut water (but with tender flesh) and another older one with harder flesh (but less coconut water).
Lovely especially for a rainy day.
KY, you’re absolutely correct!