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Nourishing, tasty, and warming Chinese-style coconut soup and pork ribs are pressure cooked with Chinese herbal.
This Chinese-style coconut soup is very popular in Asia. The soup is made with coconut water, coconut meat, chicken or pork ribs, and other Chinese herbs such as red dates, goji berries, and sometimes Chinese yam (huai san), lily bulbs, ginseng, and other herbal can be added too.
What is the benefit of Chinese coconut soup?
In Asia, most women consume Chinese-style coconut soup for beauty reasons. The soup is also known for its nourishing, anti-aging, improving skin complexion, and boosting the immune system property
Why you’ll like this recipe
1. Simplified process
Instead of having to crack open the coconut myself, I get a young coconut that has been cracked open and all I need to do is cut the top part to open
2. Instead of boiling for hours, I use Instant Pot pressure cooker which makes it really convenient and still taste good
How to make Chinese coconut soup with Instant Po pressure cooker
1. Since I bought a young coconut that has been cut opened, I don’t have to deal with cracking the shell of the coconut open, which is not an easy task
2.All I need to do is cut the top part of the coconut open
3. Pour out the coconut water and save it
4. Scrape the meat off the inside wall of the coconut with a spoon. We will be using the water and meat for cooking
5. Rinse the coconut meat with water and then cut into about 1cm wide strips
6. Cut the chicken or pork ribs into larger chunks. Bring a large pot of water to a boil and then blanch the meat for 5 minutes. Rinse off the scum with clean water
7. Put the blanched meat and the rest of the ingredients into the inner pot of the Instant Pot
8. Don’t forget the coconut meat and the coconut water. Top up with more water to just barely cover everything
9. Close the lid and turn the pressure release valve to “sealing”. Press “pressure cooker” and make sure it’s on high pressure. Set the timer to 20 minutes and then natural release
Carefully unlock the lid. Stir in the goji berries (I was out and so I didn’t use any at the time I prepared this soup). The residual heat will soften the goji berries. Have a taste and adjust by adding salt, pepper, and a pinch of sugar to your taste
10. For a fun presentation, you can fill up the empty coconut shell with the soup and serve. Garnish with some green onion and cilantro leaves
Did you make this recipe?
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Pressure Cooker Chinese Coconut Soup
Ingredients
- 1 young coconut save the coconut juice and the meat
Meat choice (choose either one or half of each):
- 900 gr free-range chicken / silkie chicken / Cornish hen chop into large chunks
- 900 gr pork riblets cut into large chunks
Other ingredients:
- 10 gr fresh ginger
- 40 gr Chinese yam (huai san)
- 4 red dates
- 4 black dates
- 1 Tbsp Goji berries
- 10 gr dried squid optional
- 1 piece dried orange peel
- Water enough to cover
Seasoning:
- Salt and ground white pepper to taste
- ½ tsp sugar
Instructions
Prepare the coconut:
- Since I bought a young coconut that has been cut opened, I don't have to deal with cracking the shell of the coconut open, which is not an easy task. All I need to do is cut the top part of the coconut open and pour out the coconut water and save it and scrape the meat off. We will be using the water and meat for cooking
- Use a metal spoon to scrape the meat inside the coconut. Rinse with water and then cut into about 1cm wide strips
Blanch the meat:
- Cut the chicken or pork ribs into larger chunks. Bring a large pot of water to a boil and then blanch the meat for 5 minutes. Rinse off the scum with clean water
Cooking:
- Put the blanched meat and the rest of the ingredients into the inner pot of the Instant Pot. Don't forget the coconut meat and the coconut water. Top up with more water to just barely cover everything
- Close the lid and turn the pressure release valve to "sealing". Press "pressure cooker" and make sure it's on high pressure. Set the timer to 20 minutes and then natural release
- Carefully unlock the lid. Stir in the goji berries (I was out and so I didn't use any at the time I prepared this soup).The residual heat will soften the goji berries. Have a taste and adjust by adding salt, pepper, and pinch of sugar to your taste
Serving:
- For fun presentation, you can fill up the empty coconut shell with the soup and serve. Garnish with some green onion and cilantro leaves
4 comments
Hi Marv, I was searching for a light and nutritional soup to prepare for dinner and found your online recommendation. It was very easy to prepare. I twigged the cooking method a little by pouring the fresh Thai young coconut water into the double boiler’s inner pot and added the coconut flesh together with the rest of the ingredients to double boil for 90 minutes instead. It was a HIT! My family and I loved it! It complimented with the other dishes (Crayfish in Chilli sauce, Homemade char siew and stirfry Choi Sum) very well! Will definitely cook it again! Thanks!
Hi Viv,
I’m so glad you like the recipe. I haven’t made this for a while too. I need to make it again! Thank you for trying and for the feedback 🙂
Hi, can I use only the coconut juice to cook this dish or must I add chicken stock?
Hi Carrie, Yes, you certainly may use just coconut juice 🙂