Coconut and chicken soup
Chicken simmered in sweet coconut water with coconut flesh, water chestnuts and red dates — a clear, lightly sweet soup with a short, low-allergen ingredient list.
- 1 hr 30 min
- Serves 3
- Simmer
- Easy
Why it suits you: Swings between heat and air-conditioning at Start of Summer can set off hay fever and itchy skin in a Special (allergic) constitution. Coconut water is sweet and replenishing and chicken soup gently boosts qi; with no seafood, egg or medicinal herbs and only a few simple ingredients, the allergy risk is low and it won't feel heating in warm weather.
Method
Prep 15 min · Cook 75 min- 1Open the top of the coconut and pour out the water, then prise out the flesh and cut it into strips (fruit stalls in the market will open it for you).
- 2Skin and chop the chicken, blanch for 3 minutes and rinse; peel and halve the water chestnuts.
- 3Put the chicken, coconut flesh, water chestnuts, red dates and ginger in a pot, add the coconut water and the water, bring to the boil, then simmer over low heat for 1 hour (or double-boil in a covered tureen for 2 hours).
- 4Season with a pinch of salt before serving.
Cautions
- Coconut water is high in potassium, so check with your doctor first if you have kidney disease or need to limit potassium; avoid if you're allergic to coconut.
Chef's tips
- Choose a coconut that feels heavy and sloshes when shaken, for plenty of water; skinning the chicken keeps the soup clear rather than oily.
The TCM view
Coconut flesh is sweet and neutral, boosting qi and strengthening the spleen; coconut water is sweet and cool, clearing summer heat, generating fluids and promoting urination. Chicken is sweet and warm, warming the middle and boosting qi. Water chestnuts are sweet and cold, clearing heat and generating fluids; red dates are sweet and warm, nourishing the middle and blood, and ginger warms the stomach. Balanced between warm and cool, a light tonic that isn't drying — suited to the Special constitution.
