Ingredients:
| 1 large | Coconut, cut the top off |
| 500 g | Chicken, cut into pieces, scalded in hot water & drained |
| 1 tsp | TUMIX® Chicken Stock Seasoning |
| 500 ml | Coconut water |
Ingredients A: herbs
| 5 g | Kei chee |
| 15 g | Yuk chuk |
| 10 g | Tong sam |
| 10 g | Pak kei |
Method
- Combine herbs (A) with coconut water, allow to simmer for about 10 minutes.
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