This fragrant chicken soup showcases the tropical flavor of coconut.
225g (1/2 lb) chicken breast
475 mL (2 cups) chicken stock
475mL (2 cups) coconut water
1 inch ginger, thinly sliced
1 tsp salt
1 tsp white pepper
1 cup coconut threads / shreds
Small handful of goji berries
Add the chicken stock, coconut water, ginger, and coconut threads (skip the goji berries for now, as they’ll lose flavor and color if cooked for too long) and bring to a boil. Lower to a simmer. If your chicken is uncooked, thinly slice and poach for 5-10 minutes, until just cooked through.
Season with salt and white pepper to taste and add in the goji berries. Serve in small bowls with Chinese soup spoons.
This recipe was featured in the weekly menu of Issue #5 of the Journey East Zine alongside: