Description
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.
Ingredients
- 1 whole chicken (about 3 lbs) or 2 lbs bone-in chicken pieces
- 2 tbsp cooking oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized piece ginger, sliced
- 2 stalks lemongrass, pounded and tied into knots
- 4 cups coconut water
- 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.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
