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. 

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!