Seeing someone grating dried coconut pulp from their brown shells was a common sight for me when I was growing up. There is a special kind of low and long wooden seat with a metal grater at the end to do the job. The pulp is then squeezed to make the milk. It is used fresh for cooking, and the flavor it gives is incredible. It's like cooking a whole coconut tree in a single pot. A lot of the dishes I grew up with, whether sweet or savory, had a touch of coconut milk in them. I loved them because the flavor of coconut is unique and so exotic.
Adding some coconut milk to the chicken and vegetables gives this soup a lift in flavor. Because it is impossible for me to find freshly made coconut milk, I used the canned one just like everyone else does nowadays. You will love how the ingredients blend together so well in this simple, 30-minute soup.
Anything cooked with coconut milk magically turns into something rich and flavorful, just like this Asian-inspired chicken and vegetable soup.
Prep time: 5 minutes | Cook time: 25 minutes | Total time: 30 minutes
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