Description

A clean and nourishing take on the classic favorite soup, Chicken Binakol is a refreshing, coconut-based broth infused with the warmth of ginger, lemongrass, and aromatics. This version is low-carb, high-protein, and perfect for immune support, hydration, and gut health.

Ingredients

• 500g skinless chicken thigh or breast, cut into chunks
• 2 tbsp coconut oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 thumb-sized piece ginger, sliced
• 2 Stalks lemongrass, pounded and tied into knots
• 1 cup young coconut meat, sliced into strips
• 500ml fresh coconut water (no added sugar)
• 500ml homemade or unsalted chicken broth
• 1 medium green papaya or sayote, peeled and cubed
• 1 cup spinach or malunggay leaves
• 1 small red chili (optional, for mild heat)
• 1 tbsp fish sauce or coconut aminos (adjust to taste)
• sea salt & black pepper to taste
• calamansi or lemon wedges for serving

Directions

1. 1
   In a pot, heat coconut oil over medium. Sauté onion, garlic, and ginger until fragrant.
2. 2
   Add chicken and cook until lightly browned.
3. 3
   Add lemongrass, coconut water, and chicken broth. Bring to a boil, then lower heat to simmer.
4. 4
   Add papaya (or sayote) and cook for 10–12 minutes until tender.
5. 5
   Stir in young coconut meat and season with fish sauce, salt, and pepper. Simmer for 5 more minutes.
6. 6
   Turn off the heat and add spinach or malunggay. Cover and let wilt for 1–2 minutes.
7. 7
   Serve hot with calamansi on the side.