Coconut soup with chicken and corn

This refreshing coconut soup uses fresh coconut flesh, fresh chicken and sweet corn.

A young coconut has the sweetest flesh. I like to eat it straight from the coconut scooping the flesh from the inside of the coconut with a long slender metal spoon. A sip of the coconut juice and a mouthful of fresh coconut flesh. Heaven!

In this recipe, the coconut flesh is used in a nourishing soup suitable for a hot heaty summer.

Remember to use young coconuts.

Ingredients
1 small chicken
flesh of 1 fresh coconut
3 corns on the cobs
2 slices of ginger
15 cups of water

Directions

1. Clean the chicken and cut into smaller pieces
2. Parboil the chicken pieces
3. Cut the coconut flesh into strips
4. Cut the corn into several sections
5. Bring the water to a boil in a pot
6. Add the chicken, coconut strips, corn pieces and ginger
7. Bring back to a boil and cook for 20 minutes
8. Lower the heat and simmer for 2 hours
9. Bring to a boil and add salt before serving

Recipe link: Coconut soup with fresh coconut, chicken and corn

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