pink grapefruit

Nariyal Chicken Rasam (Coconut Chicken Soup)

Coconut Chicken Soup


Today we have an amazing guest post from Sunny Popali who is a part time chef and marketing lead with Coolflex.  She cooks for her family and friends for parties and events, and wanted to share this recipe with Eating In Bed.  It’s for a delicious Coconut Chicken Soup that has clarified butter, fresh coconut, and curry leaves!  This is a very important guest post to Eating In Bed for two reasons: Firstly, this is the first guest post from someone I’ve never met in my life that contacted me 😀 and Secondly, this is the first soup recipe to be published on Eating in Bed!  So congratulations to everyone, there is now a soup in the loop!


Sunny asked me to toss in a plug for Coolflex, so here it is:

Coolflex offers the full range of common mattress sizes including: small mattresses, single mattresses, double mattresses, king size mattresses, and super king mattresses, and even odd sized mattresses.  So if you need a place to sleep Coolflex has your back!


*Some of the ingredients are a bit hard to find in America so I linked to either American substitutes or places online to purchase them.*

Nariyal (Coconut) Chicken Rasam (Soup)

This is a South Indian Soup
Prep Time: 20 Minutes
Cooking Time : 45 Minutes


  • 1/2 Cup – Coconut Scrapings (From 1 Fresh Coconut)
  • 1 1/4lb – Chicken Bones
  • 1/2lb – Boneless Chicken (Breasts and Thighs)
  • 2 – Medium Tomatoes – Chopped
  • 1 – Lemon Sized Ball of Tamarind (available in most Latin markets or ethnic food sections)
  • Salt (To Taste)
  • 1 Tsp – Rasam Powder (Link = Recipe for Rasam Powder)
  • 1 Pinch – Asafoetida (Link = Buy Some Asafoetida!)
  • 1/4 Cup – Fresh Coriander Leaves – Chopped
  • 2 – Broken Up Whole Dry Red Chillies
  • 20 – Curry Leaves
  • 2 Tbsp – Pure Ghee – AKA – Clarified Butter (Link = Recipe for Ghee from Alton Brown)
  • 1 Tsp – Mustard Seeds



  1. Clean and wash chicken bones
  2. Soak tamarind in half a liter of warm water, remove the pulp, strain, and reserve
  3. Grind scraped coconut with one-cup warm water, extract coconut milk and set aside
  4. Reserve the coconut residue also
  5. Boil chicken bones in, about, one and a half liters of water for about fifteen minutes, skimming the scum from the surface
  6. Add tamarind water, tomatoes, boneless chicken, salt, rasam powder, asafoetida, ten curry leaves and continue cooking
  7. Cover and simmer till the liquid reduces by half and you start getting a good aroma
  8. Add the coconut residue to the rasam(soup)
  9. Sprinkle chopped coriander and simmer for about three to four minutes
  10. Remove from heat and strain the rasam(soup)
  11. Separate the cooked chicken for garnish and discard rest of the residue
  12. Reheat the rasam(soup), add coconut milk and simmer for a couple of minutes
  13. Remove from heat and add the cooked chicken cut into tiny bits
  14. Heat ghee and temper with mustard seeds, red chillies and the remaining curry leaves
  15. Add to the prepared rasam(soup) and cover immediately to trap the flavors
  16. Serve immediately


I haven’t yet had a chance to try this dish, but Sunny has assured me of its awesomeness and as soon as I order some Asafoetida from Amazon I’ll be in the kitchen making Nariyal Chicken Rasam!  Thanks so much Sunny, and if you have a recipe you’d like to submit, go to the Contact Us page and send in your ideas!  Also be sure to comment on Sunny’s dish, I’m sure she’d love feedback!


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