Bone-in chicken pieces simmered in a light coconut broth with tomatoes, basil, and lemongrass, producing a clean, aromatic soup that is both nourishing and simple.
Ingredients
800g chicken pieces, bone-in
300ml coconut milk
2 tomatoes, quartered
1 stalk lemongrass, bruised
Handful of fresh basil leaves
3 shallots, sliced
3 cloves garlic, sliced
2cm ginger, sliced
1 tbsp coconut oil
Salt to taste
500ml water
Instructions
1Heat coconut oil in a large pot. Sauté shallots, garlic, and ginger until fragrant.
2Add chicken pieces and cook for five minutes, turning to lightly brown all sides.
3Add water, lemongrass, and tomatoes. Bring to a boil.
4Reduce heat and simmer for twenty-five minutes until chicken is cooked through.
5Add coconut milk and basil leaves. Simmer gently for five more minutes.
6Season with salt and serve hot in deep bowls with the aromatic broth.
Did You Know?
Saboko manuk is the dish most commonly prepared for new mothers in Timor-Leste, believed to restore strength after childbirth.