Binakol na Manok (Filipino Chicken and Coconut Soup)
This aromatic soup has subtle sweet notes from the coconut, floral hints from the lemongrass, and is slightly bitter from the addition of moringa leaves (also known as the horseradish tree).
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- Prep time
- 5 min
- Cook time
- 1 hr 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/4 cups (3 1/2 ounces; 100g) shredded unsweetened coconut
- 1 tablespoon (15ml) canola or other neutral oil
- 8 chicken drumsticks (about 2 1/2 pounds; 1.1kg), patted dry with paper towels
- Kosher salt and freshly ground black pepper
- 14 medium garlic cloves, minced
- 1/2 medium white onion (about 3 ounces; 85g), thinly sliced
- 8 1/2 cups (2L) unsweetened coconut water, such as Harmless Harvest
- 4 cups (0.9L) homemade or store-bought chicken stock
- 4 stalks lemongrass (7 ounces; 200g), bottoms smashed under the flat side of a knife
- Four 3-inch knobs fresh ginger (70g), quartered
- 1 scallion, ends trimmed and sliced thinly on a bias for garnish, trimmings reserved
- 2 chayote squash (about 14 ounces; 400g), peeled, quartered, seeded, and thinly sliced
- 2 tablespoons (30ml) fish sauce
- Kosher salt
- 8 ounces (225g) fresh spinach, rinsed
Instructions
- 1
Adjust oven rack to top position and preheat to 375°F (190°C). Spread coconut on a rimmed baking sheet. Bake, shaking pan occasionally, until golden brown, about 10 minutes. Transfer toasted coconut to a small bowl; set aside.
- 2
Line a rimmed baking sheet with paper towels. In a large Dutch oven, heat oil over medium-high heat until shimmering. Season chicken all over with salt and pepper and add to Dutch oven. Cook, turning occasionally, until chicken is well browned on all sides, about 12 minutes. Transfer chicken to prepared baking sheet and set aside.
- 3
Add garlic and onion to now-empty Dutch oven and cook, stirring occasionally, until garlic is lightly browned and onion is translucent, about 5 minutes.
- 4
Add coconut water, chicken stock, lemongrass, ginger, and scallion trimmings, along with reserved chicken and 3/4 cup plus 2 tablespoons reserved toasted coconut. Bring to a boil over high heat and cook for 15 minutes, then lower heat to maintain a steady simmer.
- 5
Add chayote, cover, and cook until chayote and chicken are cooked through and tender, about 20 minutes. Discard lemongrass, ginger, and scallion trimmings. Add fish sauce and season with salt to taste.
- 6
Add spinach, cover, and cook until soft, 3 to 5 minutes.
- 7
To serve, divide chicken between soup bowls. Top with chayote and spinach. Ladle broth on top, garnish with scallions and remaining toasted coconut, and serve.