Binakol na Manok offers a unique twist on the classic chicken soup by using fresh coconut water and meat, which bring a natural sweetness and tropical flavor that sets it apart. It’s light but deeply aromatic, easy to prepare, and made with wholesome ingredients. This dish is also perfect for those seeking a nourishing, dairy-free, and gluten-free comfort food.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Whole chicken or bone-in chicken pieces
Coconut water
Young coconut meat (strips)
Lemongrass (tanglad), pounded and tied into knots
Ginger, sliced
Garlic, minced
Onion, chopped
Green papaya or chayote, sliced
Fish sauce (patis)
Salt and pepper
Oil (for sautéing)
Spinach or malunggay (moringa) leaves
Optional: long green chili (siling haba)
Directions
In a large pot, heat oil over medium heat. Sauté garlic, onion, and ginger until fragrant and onions are translucent.
Add the chicken pieces and cook until lightly browned.
Pour in the fish sauce and stir to coat the chicken evenly.
Add the lemongrass and coconut water. Bring to a boil.
Lower the heat and simmer for about 25–30 minutes, or until the chicken is fully cooked and tender.
Add the young coconut meat and green papaya (or chayote). Simmer for another 10–15 minutes until vegetables are tender.
Season with salt and pepper to taste.
Add spinach or malunggay leaves and cook for another 2 minutes until wilted.
Optional: Add a long green chili for mild heat.
Serve hot.
Servings and timing
This recipe serves approximately 4–6 people. Prep time: 15 minutes Cook time: 45 minutes Total time: 1 hour
Variations
Seafood Binakol: Use shrimp or fish instead of chicken for a lighter variation.
No Green Papaya: Substitute with zucchini, sayote, or potatoes.
Spicy Version: Add crushed chili or more long green chilies.
Thicker Broth: Use coconut milk along with coconut water for a creamier texture.
Leafy Greens: Replace malunggay or spinach with pechay or kangkong.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simmer gently on the stovetop over low heat until warm. You can also microwave individual servings, stirring occasionally for even heating. If frozen, thaw in the refrigerator overnight and reheat as directed. Note that the texture of vegetables may soften after freezing.
FAQs
What is Binakol na Manok?
Binakol na Manok is a Filipino chicken soup made with coconut water, young coconut meat, and native aromatics like ginger and lemongrass.
How is it different from Tinola?
While both are chicken soups, Binakol uses coconut water instead of plain water or broth, giving it a sweeter and more tropical flavor.
Can I use regular coconut milk?
Coconut milk can be added, but traditional Binakol uses coconut water for a light, clear broth. Coconut milk will make it richer and creamier.
What if I don’t have fresh young coconut?
You can use bottled coconut water and store-bought young coconut meat (buko) available in Asian grocery stores.
Is Binakol healthy?
Yes, it’s naturally low in fat, rich in electrolytes from the coconut water, and filled with vegetables and lean protein.
Can I use boneless chicken?
Yes, but bone-in pieces add more flavor to the broth.
What vegetables can I add?
Aside from green papaya or chayote, you can add carrots, zucchini, or leafy greens like spinach or malunggay.
What can I serve with Binakol?
Serve it with steamed rice and a side of fish sauce with calamansi or chili for added flavor.
Is this dish kid-friendly?
Absolutely. The light broth and natural sweetness from coconut water make it a hit with kids.
Can I make this in advance?
Yes, Binakol tastes even better the next day as the flavors continue to meld. Just reheat gently before serving.
Conclusion
Binakol na Manok is a heartwarming Filipino soup that beautifully combines the richness of tradition with the freshness of coconut. Light yet full of flavor, it’s a dish that’s easy to prepare, nourishing, and perfect for any day of the week. Whether you’re revisiting childhood flavors or trying something new, Binakol na Manok brings a taste of the tropics straight to your table.
Binakol na Manok is a traditional Filipino chicken soup made with coconut water, young coconut meat, and native aromatics like ginger and lemongrass. It’s light, naturally sweet, and nourishing—perfect for a cozy, comforting meal.
1 cup young coconut meat (buko), sliced into strips
1 green papaya or chayote, peeled and sliced
2 tbsp fish sauce (patis)
Salt and pepper, to taste
1 cup spinach or malunggay (moringa) leaves
1 long green chili (siling haba), optional
Instructions
Heat oil in a large pot over medium heat.
Sauté garlic, onion, and ginger until fragrant and onions are translucent.
Add chicken pieces and cook until lightly browned.
Stir in fish sauce to coat the chicken evenly.
Add lemongrass and pour in the coconut water. Bring to a boil.
Reduce heat and simmer for 25–30 minutes, or until chicken is cooked through and tender.
Add young coconut meat and green papaya or chayote. Simmer for another 10–15 minutes until vegetables are soft.
Season with salt and pepper to taste.
Stir in spinach or malunggay leaves and cook for 2 minutes until wilted.
Optional: Add long green chili for mild heat.
Serve hot with steamed rice.
Notes
Use shrimp or fish instead of chicken for a seafood version.No green papaya? Substitute with zucchini, sayote, or potatoes.Add coconut milk for a creamier broth.Malunggay, spinach, pechay, or kangkong all work as leafy greens.Bone-in chicken adds more flavor, but boneless can be used for convenience.
