Chicken In Coconut Milk

Ingredients

• 15 kgmixed chicken thighs and breasts
• 3 Lwater
• 400 mlcoconut cream
• 5tomatoes, roughly diced
• 3scallions, roughly chopped
• 1 tbspchicken powder
• 2–3 tbspsugar, or to taste
• 3–4 tspsalt, or to taste
• 3 tbspoil
• 2 thumb-sized piecesgalangal
• 2 thumb-sized piecesturmeric
• 8garlic cloves
• 15 smallshallots
• 1 1/2 tspground coriander
• 1 tspground cumin
• 7candlenuts
• 1nutmeg
• 1 tspwhite pepper
• 1 tbspoil
• 2 tbspwater

Instructions

1. 1

   Blend the paste

   Put the galangal, turmeric, garlic, shallots, ground coriander, ground cumin, candlenuts, nutmeg, white pepper, 1 tbsp oil and 2 tbsp water in a food processor. Blend until smooth and paste-like.

2. 2

   Fry the paste

   Heat 3 tbsp oil in a large pot. Fry the paste for 3 minutes, until it darkens in colour, then add the tomatoes and scallions and stir-fry for 2 minutes.

3. 3

   Simmer the chicken

   Add the chicken, water, chicken powder, sugar and salt. Bring to the boil, cover the pot, reduce the heat and cook for 1 hour.

4. 4

   Shred the chicken

   Lift the chicken pieces out of the pot and shred them.

5. 5

   Remove aromatics

   Discard the aromatics from the broth.

6. 6

   Add coconut cream

   Stir the coconut cream into the broth and simmer gently over low heat.

7. 7

   Finish and serve

   Turn off the heat, then add the diced tomatoes and scallions. Serve the soup with the shredded chicken and all the accompaniments.

What is chicken in coconut milk?

This is a richly flavoured chicken soup built around coconut cream and a fragrant spice paste. Coconut-based chicken dishes are common across parts of Southeast Asia, where aromatics and spices give the broth depth.

Here, chicken is simmered until tender, then shredded and served with a coconut-enriched broth. The tomatoes and scallions added at the end bring a fresh contrast to the creamy, spiced soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 6950 calories, 225g protein, 36g carbs, 605g fat.

Chicken supplies most of the protein, while the coconut cream and cooking oil contribute much of the fat. The chicken, tomatoes and any rice served alongside provide carbohydrates; the broth's sodium comes mainly from the salt and chicken powder. Balance the bowl with a generous vegetable side and a moderate portion of rice.

Building the spice paste

Fresh aromatics: galangal, turmeric, garlic and shallots form the base of the paste, while coriander, cumin, nutmeg and white pepper add warmth.

Smooth texture: blend the paste thoroughly so it cooks evenly and disperses through the broth. Candlenuts help give it body.

Frying for flavour

Darkened paste: fry it in the pot for the full 3 minutes, stirring so it colours without sticking. This step helps develop the flavour before the liquid goes in.

Tomato and scallion timing: the method adds these with the aromatics for a brief stir-fry, then calls for them again at the end. Keep the final addition for a fresher finish.

Getting tender chicken

Gentle simmer: once the pot reaches a boil, cover it and lower the heat for the 1-hour cook. A steady simmer is preferable to a vigorous boil, which can make the broth cloudy and cause the meat to break up.

Doneness: the chicken should be tender enough to shred easily. Check that the thickest pieces are cooked through before taking them out.

Finishing the coconut broth

Low heat: stir in the coconut cream and let the broth simmer gently. Avoid a hard boil, which can make a creamy broth look separated.

Fresh finish: add the diced tomatoes and scallions off the heat, as directed. This preserves more of their texture than simmering them for a long time.

Serving the soup

Chicken and broth: serve the shredded chicken alongside or in the coconut broth so each bowl gets both meat and liquid.

To round out the meal, pair it with rice or another plain starch to soak up the broth, and add a simple vegetable side.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at a similar pace.
• Scrape the bottom of the pot while frying the paste to prevent it catching.
• Taste the broth before serving and adjust the sugar and salt gradually.
• Let the chicken cool briefly before shredding it, then return it to the broth if you prefer it served hot.
• Add the final tomatoes and scallions only after turning off the heat for a fresher texture.

Variations

• More vegetables: Add sliced carrots or green beans to the broth during the simmer.
• Milder flavour: Reduce the white pepper and season the finished broth to taste.
• Fresh herbs: Scatter chopped coriander over each bowl just before serving.
• Citrus finish: Add a little lime juice at the table to brighten the creamy broth.
• Rice accompaniment: Serve with steamed rice to make the soup a more substantial meal.

Common mistakes to avoid

• Rushing the paste: It needs the stated 3 minutes of frying to darken; stir regularly so it browns without burning.
• Boiling hard: Lower the heat after bringing the pot to the boil so the chicken simmers gently.
• Adding cream to high heat: Keep the broth at a low simmer after stirring in the coconut cream.
• Shredding too soon: Let the chicken cool enough to handle before pulling it apart.
• Over-seasoning early: Taste the broth before adding more salt, as chicken powder also contributes seasoning.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in a saucepan until steaming hot, stirring occasionally; avoid a vigorous boil after the coconut cream has been added.

Frequently asked questions