Coconut Chicken Soup (with Fresh Coconut Water)

There’s something incredibly comforting about a simple pot of chicken soup quietly simmering on the stove.

This version uses fresh coconut water, giving the broth a naturally sweet, light flavour. The coconut flesh softens gently as it cooks, adding little bites of tender sweetness to the soup.

A nourishing meal that feels especially soothing on warm days or when everyone in the house needs something gentle and comforting.

I love serving this as a simple soup on its own, or just add noodles for an easy midweek dinner.

Ingredients:

- 1 whole chicken (about 1.5kg) or bone-in chicken pieces
- 2 fresh coconuts (or coconut water)
- 500 ml water
- 2 ears of corn, cut into chunks
- 4 slices ginger
- 6 red dates (optional)
- Handful dried scallops, soaked (optional)
- Handful goji berries, soaked (optional)
- Salt, to taste
- Fresh coconut flesh (scraped from the coconuts)
- Chopped spring onion, for garnish

Instructions:

1) Open coconuts and reserve the coconut water. Scrape out the coconut flesh.
Optional: If using chicken pieces instead of a whole chicken, blanch them in boiling water for 5 minutes first, then rinse. This helps keep the soup clear.
2) Add chicken, coconut water, 500 ml water, corn, ginger, red dates, soaked scallops and coconut flesh into a pot or pressure cooker.
3) To cook
- Stovetop: Simmer gently for about 1.5 hours.
- Pressure cooker: Cook on high pressure for 20 minutes and allow natural pressure release.
4) Taste and adjust seasoning. Add more water if the soup is too sweet, or more salt if needed.
5) Add soaked goji berries and simmer for 3–5 minutes (or use sauté mode if using a pressure cooker).
6) Garnish with spring onions and serve.

Optional Dipping Sauce ( Don't skip!) :

Don't skip this is you can, it is GOOOD

Light soy sauce + minced ginger + sliced red chilli + lime juice