Coconut Chicken Soup 椰子鸡汤
The Chinese believe that in a coconut - the coconut water is "cooling" (yin) while the coconut flesh is "heaty" (yang). Coconut water is a good natural electrolyte to replenish lost moisture and minerals. So if you happen to be dehydrated after a long run or merely running out of sweat under the sweltering heat, coconut water can help you recover.
A simple coconut chicken soup can be so easy with just coconut and chicken as the ingredients. And the outcome can be surprisingly tasty. The refreshing coconut water is subtly sweet and the chicken balances it up with savory deliciousness.
Coconut Chicken Soup 椰子鸡汤
Ingredients: 2-3 pieces of chicken (can be thigh, drumsticks, wings), blanched with ginger and set aside blanched chicken; 2 fresh shitake mushrooms caps, thinly sliced; 1/4 cup bunashimeiji mushrooms; 1 small Thai coconut, coconut water poured out and flesh scrapped (set aside and keep the hollowed coconut); salt to taste
Directions: Place blanched chicken in a pot and bring to a boil. When boiling, turn down the heat, add in mushrooms, add the coconut water and simmer at low heat for about 15 minutes. Add in coconut flesh, mix well with the soup. Salt to taste, turn off heat. Ladle the soup with chicken, mushrooms and coconut flesh back to the coconut. When ready to serve, steam the soup with ingredients for about 5-8 minutes.
How do you like this? This soup goes to 
at Kahakai Kitchen.
It is also for Two for Tuesdays: REAL FOOD.
What is your favorite way of consuming coconut?
Tag: coconut, soup, chicken soup
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