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Coconut Chicken Soup (2012-06-01)

Seeing fresh coconuts in Nissin was a shock.  Gosh knows how long and hard I've been searching for them.

The one I bought was a little disappointing as it wasn't as sweet as those I used to eat in Sydney.  So I decided to make Chinese long soup (meaning simmering for a long time) using the coconut meat.

Don't expect this soup to have a heady strong coconut flavor such as in laksa or milky southeast Asian soups which use coconut cream.  This soup is subtle in taste and good for your health (all Chinese long soup is good for your health!). 

Coconut Chicken Soup (for 2)

One fresh coconut, two large chicken maryland or a small whole chicken, one medium onion, sliced.

  1. Drain the water from the eyes of the coconut, pass through a seive and reserve the water.
  2. Remove meat (google methods if don't know how) from the shell, peel, cut into thick strips.
  3. Blanch chicken for 3 minutes, remove from pot, rinse.
  4. Slightly fry sliced onion for a couple of minutes in a little oil.
  5. Bring about 2 liters of water to a boil, add coconut, chicken and onion.  Bring to a boil again, then simmer covered for 2.5 hours.
  6. Check soup level occasionally, should end up with about 2 cups at the end.
  7. Remove chicken (to eat if you like), pass soup through a sieve to remove onion and coconut.  Add reserved coconut water to soup and heat to drinking temperature, season with salt to taste.

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