Visayan Chicken Binakol with Lemongrass and Young Coconut
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 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.
Ingredients
- 2 lbs bone-in chicken thighs
- 4 cups young coconut water
- 1 cup young coconut meat, shredded
- 3 stalks lemongrass stalks, bruised and chopped
- 2 inches ginger, sliced thin
- 5 cloves 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
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.
Frequently asked questions
How long does Visayan Chicken Binakol with Lemongrass and Young Coconut take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Visayan Chicken Binakol with Lemongrass and Young Coconut?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.
Can I substitute ingredients in Visayan Chicken Binakol with Lemongrass and Young Coconut?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Visayan Chicken Binakol with Lemongrass and Young Coconut for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Visayan Chicken Binakol with Lemongrass and Young Coconut?
Filipino chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The recipe was so easy and the dish turned out perfect. My kids loved the coconut milk base.
- ★★★★★
This Binakol was a hit with my family! The lemongrass and young coconut gave it such a fresh flavor.
- ★★★★☆
Cooked it for Sunday dinner and it was delicious, but took longer than expected to get the chicken tender.
