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I love coconut water, especially on a hot summer day.  I think no other drinks can beat the tropical heat here in hot & humid Singapore better than cold natural coconut water straight from its husk.  Not only it is low in carbohydrates, sugars and fat, it is a good source of natural electrolyte to replenish lost moisture and minerals of a dehydrated body quickly.

Coconut Chicken Soup

I was first introduced to this plain looking soup in a popular restaurant in Shenzhen, China.  It was the main item on their menu.  To my surprise, the soup was really flavourful.  It has never crossed my mind that using just two simple ingredients, i.e. chicken & natural coconut water, can produce such a tasty & nutritious soup. Best of all, it’s additive-free.

P/S: I bought the coconut water together with the flesh of one young coconut from a wet market stall that sells grated coconut for a mere SGD1.40.  The kampong chicken is from NTUC Fairprice Supermarket and it costs less than $7.  So for less than SGD9, you can make an inexpensive pot of nutritious soup for the whole family 🙂

Coconut Chicken Soup

Ingredients:
1 kampong chicken, skinned, wash & cut into smaller pieces
Natural coconut water from 4 coconuts (about 2 litres)
Flesh from 1 young coconut, cut into stripes
2-3 slices of ginger

Method :
1) Blanched the chicken in hot water twice. Drain and put aside.
2) Boil the coconut water.
3) Add chicken, coconut flesh and ginger into the boiling soup.
4) Skim off excess fats in the soup and leave it to simmer for 1-1/2 to 2 hours.

You may also add one or all of these ingredients to the soup :
– Chinese Yam (Huai Shan – 淮山)
– Corn
– Water Chestnuts
– Any fresh leafy vegetables

In the restaurant I went, it is served steam-boat style.  It is recommended to savour the soup as it is first, and thereafter add any other ingredients to the remaining soup.

Coconut Chicken Soup, tasty & delicious

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