Ingredients: (1 person-meal)
200g chicken fillet
1 fresh Hamona coconut (young fruit, thin copra)
100g asparagus
30g cassava flour
20g coriander
1 teaspoon of chicken powder
Pepper, sugar, salt, seasoning powder
Directions:
Wash and dice chicken fillet. Wash and dice asparagus.
Chop and pour coconut water into the pot then boil it. When coconut water boiled, put chicken fillet and asparagus into the pot.
When the water boiled again, put chicken soup powder, seasoning powder and 1 spoon of sesame oil.
Mix cassava flour with a 1/2 bowl of water. Pour it into the pot water. Use a spoon to scrape a few copra to put into the pot.
Pour the boiling pot water back into the coconut.
The boiling water will simmer the remaining copra in the coconut, sending out a pleasant smell and sweet flavour.
Cut coriander and dust with pepper on and we have a coconut with asparagus chicken soup.
The soup can be used in hot with rice, breads or vermicelli.
The total time from preparing ingredients, processing and decorating only takes about 11 minutes.
A simple yet with delicate, fresh and sweet flavour, this soup can satisfy even the pickiest eaters.
