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Chicken Soup with Coconut (Binakol) Recipe

Chicken Soup with Coconut (Binakol) Recipe

Chicken Soup with Coconut (Binakol) Recipe

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.

Ingredients :

    • 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 (1 liter) Chicken Stock (page 28) or 2 teaspoons chicken stock granules mixed with 4 cups (1 liter) hot water
    • 1 young coconut, meat scraped out and sliced into bite-sized pieces, juice reserved
    • Salt and pepper, to taste
    • Coriander leaves (cilantro), coarsely chopped, to garnish

Method :

    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 lemon-grass, 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.

Serves 4-6  
Preparation time : 25 mins
Cooking time : 1 hour