4 servings

45 mins




Type of dish



Binakol na Chicken

Chicken soup for the soul

How to cook

  • Heat the oil in a large, deep pan over medium heat.

  • Add the garlic and ginger, and cook for about a minute.

  • Add the onions and cook for a further 4 minutes or until softened. Increase the heat to medium-high and add the chicken until lightly browned.

  • Add the fish sauce and cook for 30 seconds.

  • Add the stock and lemongrass. Bring to a boil, then reduce to medium heat and cook for 20 minutes.

  • Add the chillies and papaya or chayote or potato, whichever you are using, and cook until the papaya or chayote or potato are tender.

  • Stir in the coconut water and cook for a further 5 minutes.

  • Correct seasonings, if needed.

  • Discard the lemongrass.

  • Transfer to a serving dish and garnish with coriander.


Oil for frying

3 garlic cloves, crushed

2 inch ginger, grated

1 large onion, chopped

1 pack of chicken thighs or breast

40ml fish sauce

1 liter chicken stock 3

lemongrass, bruised

2 long chillies (optional)

1 green papaya or 2-3 chayote or 6 baby potatoes

400ml coconut water

Product to use