Coconut Chicken Soup

This dish comes from the French-Indochina tradition. It is simple to prepare and is a nice, light, surprising soup to open a dinner with. If you don’t have access to fresh coconuts, make your own coconut milk from dry coconut. Avoid canned coconut milk as it tends to be too acid. Barouni offers a strong, spicy contrast to the sweetness of the soup.

1/2 pound of fresh grated coconut (or 5 oz. of dry coconut powder)
1 quart of water
2 chicken wings and chicken bones.
6 cinnamon sticks
cayenne pepper
a few cilantro leavesBarouni Apollo Olive Oil

Soak the coconut powder in boiling water. If the coconut is fresh, leave it for 30 minutes and if dry, 1 1/2 hour. After that, filter the coconut milk using a cheese cloth or a fine colander. Press on the pulp to extract all the milk.
Trim the fat off the chicken and put it into the coconut milk.
Add the cinnamon sticks, a bit of salt and of cayenne pepper.
Cook on slow fire for 40 minutes.
Discard the chicken.
Mix well and serve with cilantro leaves chopped very finely.
Drizzle with Barouni Apollo Olive Oil.