Coconut, Chinese Yam and Fresh Conch in Chicken Broth

Coconut, Chinese Yam and Fresh Conch in Chicken Broth

Coconut, Chinese Yam and Fresh Conch in Chicken Broth

Soup Name:

Coconut, Chinese Yam and Fresh Conch in Chicken Broth

Traditional Chinese Name:

椰子螺雞湯 (yē zi luó jī tāng)

Nature:  Warming

Taste: Slightly sweet and savory

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This another beautiful version of a Chicken and Coconut Chinese Herbal Soup with the addition of the fresh conch!  This soup is super sweet and delicious and makes for a hearty meal (chicken and conch meat! So yummy!).

Do you see how deep, dark, and rich that broth looks?

The best thing about this soup post making is that you can eat it all! The chicken thigh is falling off the bone, tender, and tastes like coconut. I don’t even need to dip it in soy sauce like I do with pork shank. The corn is bulbous and some of them are filled with soup. I don’t even need to butter it! And the coconut meat is soft, flaky and rich. You can really taste the coconut flavours. This soup was super nice. I’ll need to make another batch. The only downfall is that preparing a coconut is like going to battle – me vs the coconut. 

    What’s involved?

    Prep time: 45 mins

    Cook time: min 2 hours

    Total time: 2 hours 45 mins

    Serves: 6 large bowls

    Ingredients
    • 1 fresh chicken, quartered

    • 2 large fresh conch

    • 1 fresh whole coconut, sliced into thin pieces

    • 2 feet of fresh Chinese Yam, largely sliced

    • 2 L of water

      Cooking Instructions
      1. Prepare chicken & conch (read each ingredient on instructions on preparation)
      2. In a pot of boiling water, blanch chicken and conch
      3. Prepare Chinese Yam by washing, peeling and cutting into large edible cubes (wear gloves while doing this)
      4. Prepare fresh coconut by cutting it with the inner brown skin into long thin pieces
      5. When your water boils, add all the ingredients in and boil on high for 30 minutes.  Reduce to a medium boil for another hour.
      6. Serve and enjoy!

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      Coconuts

      Coconuts

      Coconuts

      Ingredient Name: Coconut

      Traditional Chinese Name: 椰子 (yē zi)

      Nature: The coconut water is cooling, while the coconut flesh is neutral to slightly warming

      Targets: Heart, Spleen, Stomach, Kidney, Large Intestine

      The coconut is an amazing and versatile fruit when it comes to using them in Chinese soups!   

      The coconut meat is slightly warming and sweet.  It targets the heart, spleen, stomach, and lungs, while nourishing the blood and tonifying your qi and yin.  It helps strengthen muscles, supports digestion and heart health, and can help regulate blood pressure.

      Coconuts are an amazing source of fiber (although can be difficult to digest if you eat too much!) and has a good amount of good fats!  Coconut flesh adds a rich, buttery taste to the soup and the coconut water is sweet and helps boost those overall flavours in the soup!

      And I know, when you see a coconut at the supermarket, you’re like… UH… NICE, but… how?

      LOL, that’s totally how I started this coconut battle adventure, but the story ends well.  You can literally crack this story.

      Here’s how you can prepare and use coconut in your Chinese soups!  You’ll just need to be sure you can hammer the coconut in a safe place without destroying your countertop or kitchen floor!  I ended up doing it outside on my balcony or garage.  I’ll rinse the coconut afterwards anyways to be sure I remove all the dirt, dust, and whatever else I’ve picked up off the floor!

       

      What are coconuts?

      A fruit!  Did you know coconuts are fruits?  My kids showed me the coconut song… that’s basically what sealed my understanding of what a coconut is.

      There are various types of coconuts you can find in the supermarkets, but the ones with the sweetest coconut water and flesh are the little round brown ones that literally look like a brown baseball (slightly bigger).  They have a bit of a hairy exterior in dark brown and white flesh on the inside and are usually a thicker and denser flesh than the coconuts you find in Thailand on the sides of the streets where they chop it for you to drink.

       

      How do you prepare them?

      1. Drain the coconut of the coconut water first and reserve to be used in your soup later on.  You’ll notice that there are 3 holes (in the brown coconuts I speak of) where the spots are soft and connected to the coconut tree.  You can simply use a straw and poke that, or use a chopstick and hammer.
      2. Using a hammer, really give that coconut a few good knockings.  You’ll want it completely cracked apart.
      3. Once you’re able to access the meat, remove the flesh from the outer shell.  There is sometimes an outer brown skin, which is safe to consume.  If the flesh is hard to remove, I’ll use a knife to skim it off of the shell.
      4. You can keep the flesh in any bite-sized pieces if you plan to eat them.
      5. Rinse under cool water and set aside for your soup later.

      Where can I buy it and cost?

          • The prices of the coconuts don’t vary too much depending on variety, especially if they are sold whole and fresh at the supermarket.
          • In Canada, I was able to find these brown coconuts for $3.99 CAD each (not on sale) at time of posting
          • Any Asian supermarkets will carry these coconuts in the vegetable and fridge sections.  They are usually sold chilled and marketed as a beverage!  They even come with straws!! LOL.

      Any benefits?

            • Coconut meat is slightly warming and sweet. 
            • It targets the heart, spleen, stomach, and lungs, while nourishing the blood and tonifying your qi and yin. 
            • It helps strengthen muscles, supports digestion and heart health, and can help regulate blood pressure.

        Any precautions?

            • Coconut water is cooling, but goes well still with the warming herbs and chicken in the broth such as a Coconut and Chicken Chinese Herbal broth

            • Take caution when you’re trying to crack open the coconut.  It may take a few hard efforts 🙂
            • Coconuts are rich in fiber and hard to digest if you consume too much, so consume in moderation

        Looking to build your basic Chinese Soup Pantry?

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