Malaysian Recipe : Borneo Headhunter's Coconut Soup

This soup is light and simple but very elegant. The flavors are stunning. The sweet coconut water just goes so beautifully with the aromatic lemon grass.

Ingredients:

• 1 young coconut
  
• 1 tbsp cooking oil
  
• 10g lemongrasss, sliced thickly at a slant
  
• 200g hicken meat, sliced
  
• Salt to taste

Directions:

1. Lop off the top of the young coconut and drain water into a bowl. Scoop out the flesh with a metal spoon.
2. Warm up the cooking oil and sauté the lemongrass until aromatic. Add the chicken, coconut water and coconut flesh. Allow to come to a boil. Reduce heat and simmer until chicken is just cooked. Season to taste with salt. Serve warm in the coconut shell, if desired.