Visayan Chicken Binakol with Lemongrass and Young Coconut

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant Visayan chicken soup simmered with lemongrass, ginger, and tender young coconut meat, showcasing tropical flavors in a light broth. This Filipino-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, young coconut water, young coconut meat, shredded for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Filipino cuisine 280 cal/serving

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Ingredients

2 lbs bone-in chicken thighs
4 cups young coconut water
1 cup young coconut meat, shredded
3 lemongrass stalks, bruised and chopped
2 inches ginger, sliced thin
5 garlic cloves, crushed
1 medium onion, quartered
2 whole green chili peppers
1 tsp salt
2 cups water
1/4 cup spring onions, chopped for garnish

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Instructions

Step 1: In a large pot, combine 2 lbs bone-in chicken thighs with 5 crushed garlic cloves, 1 medium quartered onion, 3 chopped bruised lemongrass stalks, and 2-inch sliced ginger. Sauté over medium heat for 5 minutes until fragrant.
Step 2: Pour in 4 cups young coconut water and 2 cups water. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes until chicken is tender.
Step 3: Add 1 cup shredded young coconut meat and 2 whole green chili peppers. Simmer for another 10 minutes to infuse flavor.
Step 4: Season with 1 tsp salt, stir gently, and remove lemongrass stalks before serving.
Step 5: Ladle soup into bowls and garnish with 1/4 cup chopped spring onions for a fresh finish.