Chinese

Hainan Coconut Chicken Soup

Name: Hainan Coconut Chicken Soup
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 Whole young chicken (about 3 lbs, chopped into bite-sized pieces, bone-in); 4 cups 100% Pure coconut water (preferably fresh from young coconuts); 1 cup Young coconut meat (sliced into strips); 1/2 cup Fresh water chestnuts (peeled and sliced); 4 slices Fresh ginger; 1 tsp Salt; Dipping Sauce: 2 tbsp Soy sauce, 1 tbsp Calamansi or lime juice, 1 Thai chili (minced)

A light, sweet, and refreshing soup made by boiling chicken in fresh coconut water.

45 minutes

Serves 4

Dinner

Contains common allergens

Soy Tree nut Wheat

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Instructions

6 steps

1
Blanch the Chicken: Bring a pot of water to a boil. Add the chopped chicken pieces and boil for 2-3 minutes to remove blood and impurities. Drain and rinse the chicken under cold water. This ensures the final soup is crystal clear.

2
Prepare the Broth: In a clean clay pot or heavy-bottomed soup pot, pour in the pure coconut water. Add the fresh ginger slices and bring to a gentle boil.
3
Simmer the Chicken: Add the blanched chicken pieces, the young coconut meat, and the water chestnuts to the boiling coconut water.
4
Skim and Cover: As it returns to a boil, skim any remaining foam off the surface. Reduce the heat to low, cover the pot, and simmer gently for 25-30 minutes.
5
Season: The broth should be naturally sweet from the coconut water. Add the salt to balance the sweetness. Taste and adjust if necessary.
6
Serve: Serve the soup steaming hot right out of the pot. Mix the soy sauce, calamansi juice, and minced chili in small bowls. Dip the tender chicken pieces into the tangy, spicy sauce before eating.

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