Method
Blanch
Place the chicken in a pot of cold water and bring to a boil. Cook for 2 minutes, then remove and rinse clean to remove any scum.
Simmer
Add the coconut water and plain water to a clean pot along with the ginger slices (and lemongrass if using). Bring to a boil.
Add the chicken, then reduce to a gentle simmer — just barely bubbling. Cook for 25–30 minutes.
In the last 10 minutes, stir in the coconut milk and continue simmering until the chicken is cooked through.
Season with salt at the end. Taste the broth and adjust.
Serve
Ladle into bowls with plenty of broth. A squeeze of lime brings the flavours together. Once the chicken is eaten, use the remaining broth as a hotpot base for noodles or vegetables.
Key Tips
- Never let it boil hard — a rolling boil makes the broth cloudy and toughens the chicken; a gentle simmer is everything
- Coconut water is naturally sweet, so add salt at the end — taste first or you'll over-season
- Add coconut milk only in the last 10 minutes — long cooking can cause it to split
- Chicken thighs and legs are ideal here — they stay juicy even after simmering
What to Cook in the Broth
Once the chicken is done, keep the pot going and add:
- Tofu, frozen tofu
- Corn, napa cabbage
- Rice noodles, glass noodles, rice cake
- Prawns, scallops
Variations
| Variation | How |
|---|---|
| Thai | Add lemongrass + galangal + kaffir lime leaves for a tom kha flavour |
| Richer | Replace the water entirely with coconut milk for a thicker broth |
| Spicy | Add bird's eye chilli or chilli oil |