Kadu Manok (CHamoru Chicken Soup)
A clear, gingery chicken soup simmered with vegetables such as taro leaves, long beans, and green papaya, finished with coconut milk for richness. It is home-kitchen comfort food served with rice.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Large soup pot
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 15
- carbs
- 12
- protein
- 20
- calories
- 260
Instructions
- 1
Put the chicken, ginger, onion, and water into a large pot. Bring it to a boil.
- 2
Skim off any foam from the top. Lower the heat and simmer for 20 minutes until the chicken is almost tender.
- 3
Add the green papaya and long beans. Simmer for 10 more minutes.
- 4
Stir in the coconut milk and salt. Simmer gently for 5 minutes without letting it boil hard.
- 5
Add the taro leaves. Cook for about 2-3 minutes just until they wilt.
- 6
Taste the soup and add more salt if needed. Serve hot with rice.
Chef's tips
Add leafy greens like taro leaves at the very end so they stay bright and do not overcook.
Storage
Refrigerate up to 3 days.
Reheating
Reheat gently on the stovetop, adding a splash of water if too thick.
Common mistakes to avoid
- •Boiling the coconut milk too hard, which can cause it to separate
- •Cooking the green papaya for too long until it turns mushy
Serving suggestions
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