Coconut Corn Chicken Soup

Overview

Everyone knows that coconut water is delicious and good for skin care, and is loved by both adults and children. This time I used coconut milk to make the soup. The milky white color is not only attractive, but the taste is also very fresh

Tags

• soups
• soup
• children
• breakfast
• chicken skeleton
• coconut
• corn
• red dates
• wolfberry
• ginger slices

Ingredients

Steps

1. 1 Prepare the ingredients, dig out the chicken carcass and wash the internal organs. I don’t want the chicken skin, it’s a personal preference! Cut the corn, pour out the coconut water and keep it, peel the coconut...

   

2. 2 Cut coconut into small strips

   

3. 3 Add 1000ml of clean cold water into the food processor. I used about two-thirds of the coconut meat. Turn it on and blend into juice!

   

4. 4 Pour the water from the coconut into the soup pot

   

5. 5 Use a strainer to filter the coconut water into the soup pot

   

6. 6 Pour the remaining one-third of the coconut meat into the pot

   

7. 7 Rinse the chicken carcass with hot water to remove the blood and then pour it into the soup pot

   

8. 8 Pour the corn in and add a few slices of ginger

   

9. 9 After the soup boils, skim off the foam and simmer for about an hour. Just add a little salt at the end. Coconut soup is sweeter and does not require too much seasoning

   

10. 10 In order to take better pictures, I disliked this bowl