Chicken Soup with Coconut
A favorite of former US President Bill Clinton when he came to Manila, this dish originates from the southern provinces of the Philippines where coconut production is done on a large scale.
- 3 tablespoons oil
- 6 cloves garlic, peeled and crushed
- 1 medium onion, diced
- 1 in (21/2 cm) ginger, sliced
- 3 stalks lemongrass, thick lower part only, outer layers removed, inner part bruised
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 oz (250 g) boneless chicken, cut into bite-sized cubes
- 4 cups Chicken Stock or 2 teaspoons chicken stock granules mixed with 4 cups hot water
- 1 young coconut, meat scraped out and sliced into bite-sized pieces, juice reserved
- Coriander leaves (cilantro), coarsely chopped, to garnish
- Salt and pepper, to taste
1 Heat the oil in a saucepan and stir-fry the garlic until golden brown. Add the onion and ginger, and stir-fry until the onion is translucent. Add the lemongrass, salt and pepper, and stir-fry for another 5 minutes.
2 Add the chicken and stir-fry until lightly browned. Then add the stock and bring to a boil. Reduce the heat and simmer for 45 minutes until the chicken is tender.
3 Add the coconut meat and reserved coconut juice, and simmer for another 5 minutes. Season with salt and pepper if required. Serve hot, garnished with fresh coriander leaves.
Preparation time: 25 mins
Cooking time: 1 hour