Chicken Broth with Shiitake Mushrooms and Young Coconut – Geng Jeut Maprau Orn

A delicious mushroom dish for any occasion!

I N F O Sweet young coconut, the nuttiness of fried garlic, the meaty character of fresh shiitake mushrooms, the beguiling anise scent of sweet basil and the tenderness of chicken gently cooked in clear soup perfumed with a pandanus leaf combine to make this soup possibly the most elegant of its kind. Delicious as it is, alternatives to chicken are blanched crayfish or crispy fried fish such as perch or trout. And in the right season you can use wild mushrooms instead of shiitake mushrooms: Morels, mushrooms or the “Kurkuma” mushroom from Thailand’s north, the chanterelle.

P a g e Bring the clear soup to the boil. Add salt and pandanus leaf and cook the chicken leg over low heat for about 20 minutes. Take out, remove skin and chop meat. Cut the mushrooms into slices.

If you got a young coconut, uncover 2 of the 3 holes at the base and poke through with a metal skewer. Collect the delicious coconut water and set aside. Using the back of a heavy cleaver, wrap around on the coconut until it can be cut in half, then scoop out the gelatinous pulp. Using a small kitchen knife, peel off brown, bitter inner skin and cut flesh into narrow strips. Bring clear soup to a boil one more time and skim.

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