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Filipino-Style Chicken Soup with Coconut and Lemon Grass
This recipe is our adaptation of Filipino chicken binakol, a brothy, chunky soup with coconut, ginger and lemon grass that’s said to come from the Western Visayas region of the country. The juice and meat of buko, or young, green coconuts, is a traditional ingredient, but we were happy to discover that two widely available substitutes—coconut water and dried wide-flaked coconut—yielded delicious results. And in lieu of a whole chicken cut into parts, we opted for boneless thighs that cook more quickly but still boast rich, meaty flavor. Some versions of the soup also contain firm, crisp-textured green papaya and/or chayote squash; for ease, we opted to add only chayote. Also known as mirliton (particularly in Louisiana), the pear-shaped, bumpy-surfaced edible gourd is much easier to source than green papaya and has a similar texture, flavor and color. If chayote is not available, chunks of zucchini or yellow summer squash offer different characteristics but also are satisfying. Binakol often is finished with dahon ng sili, or the leaves of chili plants, but we wilt in baby spinach. Serve with steamed rice.
4
Servings
Tip
Don’t use coconut water that contains added sweetener. A small amount of natural sugar is normal, but check the ingredients listed on the label for added sugar. Be sure to use dried wide-flake coconut, not dried coconut in small, fine shreds. Also make sure it is unsweetened.
1 hour
25 minutes active
Ingredients
-
2
tablespoons grapeseed or other neutral oil
-
1
medium red onion, halved and thinly sliced
Directions
-
01In a large pot over medium, heat the oil until shimmering. Add the onion and ginger; cook, stirring often, until the onion is translucent, 5 to 7 minutes. Add the chicken and fish sauce, turning the thighs to coat, then stir in the coconut water, broth and ¼ teaspoon pepper. Bring to a boil over medium-high. Add the lemon grass, then cover, reduce to medium-low and cook, stirring occasionally, until a skewer inserted into the chicken meets just a little resistance, 18 to 22 minutes.
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March 26, 2023
Wonderful, wonderful!
Yes, I can see why Milk Street hailed this as one of their favorite recipes. I followed the recipe to a T (zucchini version) and just loved it. The flavors were balanced and developed, and it all came together relatively quickly. Lime and chilis at the end (plus I added cilantro) is a must!
March 21, 2023
Excellent
We really enjoyed this. Husband says the combination of flavors was outstanding.
August 9, 2022
Just a bit too sweet
Next time I might skip the coconut water and make it all chicken broth. Was just a bit too sweet for me. Don't forget the Serrano peppers and the lime at the end. It tames the sweetness. But a great variation on chicken soup. Served four? More like 14. It makes a ton.
February 15, 2024
Awesome as written and easy to upgrade
Great weeknight meal. When have some extra time and want to really put this dish over the top I will buy a rotisserie chicken, remove all the meat, and use the carcass to make chicken stock in my pressure cooker. I make sure to add the lemongrass at this step, as well as a sliced knob of ginger to really infuse those flavors. I do still add the matchstick ginger to the soup itself since there's no such thing as too much ginger flavor. The only other big difference with the recipe steps is that you only need enough time to cook the chayote/zuch and coconut flakes, throwing the chicken in towards the end since it just needs to be warmed through. The homemade broth is truly a game changer and makes a huge impact, but honestly this dish is still great if you follow it exactly as written.
January 27, 2024
I love this soup but am not a fan of spinach
Delicious, nourishing, healthy. We've really embraced this recipe in our rotation. I hate the texture of cooked spinach so we substituted bok choy instead. I threw the chopped crunchy stems in with the squash and the leaves in at the end. It was a delicious substitution I highly recommend.
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I made this last night and it was excellent. I used my instant pot for the chicken cook, 15 minutes on high with quick release. My only regret was not putting the thick coconut in before the pressure because it remained quite chewy when I put it in with the chayote. Next time I might sub in bok choy for some or all of the chayote and spinach.