Chicken Coconut Soup
The Quirky Foodster Team
Ingredients
- Bone-in chicken pieces — 600 g (1.3 lb)
- Water — 1 L (4 cups)
- Onion, chopped — 1
- Garlic cloves, minced — 2
- Carrot, sliced — 1
- Island cabbage or spinach, chopped — 200 g (7 oz)
- Coconut milk — 400 ml (1 3/4 cups)
- Salt and pepper, — to taste
- Fresh coriander, chopped, to garnish
Method
- Place the chicken in a large pot with the water, onion and garlic. Bring to a boil, skimming off any foam.
- Reduce heat and simmer for 30-35 minutes, until the chicken is cooked through and tender.
- Remove the chicken, shred the meat off the bone, and return the meat to the pot, discarding the bones and skin.
- Add the carrot and simmer for a further 10 minutes.
- Add the coconut milk and chopped greens, and simmer for a final 5-8 minutes, until the greens are tender and the soup is heated through.
- Season with salt and pepper, garnish with fresh coriander, and serve hot.
Introduction: This comforting soup combining chicken with rich coconut milk and fresh vegetables is a common home-cooked dish across Vanuatu, valued for its warmth and the natural richness that coconut brings to everyday cooking.
Cultural Background: This comforting soup combining chicken with rich coconut milk and fresh vegetables is a common home-cooked dish across Vanuatu, valued for its warmth and the natural richness that coconut brings to everyday cooking.
Tips: Skimming the foam early gives a clearer, cleaner-tasting broth base. Add the coconut milk toward the end and simmer gently rather than boiling hard, to prevent it from splitting. Add the greens last so they retain some texture and colour.
Variations: Add a pinch of curry powder for extra warmth and depth. Use fish in place of chicken for a coastal variation. Add diced sweet potato for a heartier, more filling soup. A vegetarian version can use vegetable stock and extra vegetables or tofu in place of chicken.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, taking care not to boil hard.
FAQs:
Q: What is island cabbage?
A: Island cabbage refers to various leafy greens commonly grown and eaten across the Pacific Islands, similar in use to spinach or other leafy greens if unavailable.
Q: Can I use chicken breast instead of bone-in pieces?
A: Yes, though bone-in pieces give a richer, more flavourful broth; adjust cooking time down slightly if using breast.
Q: Is this soup very rich?
A: Yes, the coconut milk gives it a naturally rich, creamy character, balanced by the fresh greens and lean chicken.
- Bone-in chicken pieces — 600 g (1.3 lb)
- Water — 1 L (4 cups)
- Onion, chopped — 1
- Garlic cloves, minced — 2
- Carrot, sliced — 1
- Island cabbage or spinach, chopped — 200 g (7 oz)
- Coconut milk — 400 ml (1 3/4 cups)
- Salt and pepper, — to taste
- Fresh coriander, chopped, to garnish
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