Chicken Coconut Rasam

A tangy south indian soup with chicken.

New Update
Main Ingredients Chicken bones , Chicken boneless
Cuisine TamilNadu
Course Soups
Prep Time 26-30 minutes
Cook time 16-20 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Non Veg

Ingredients list for Chicken Coconut Rasam

  • 500 grams Chicken bones
  • 100 grams Chicken boneless 1 inch cubes
  • 1/2 cup Coconut scraped
  • 3 tablespoon Tamarind pulp
  • 2 medium Tomato chopped
  • to taste Salt
  • 2 tablespoon Rasam powder
  • 8 Black peppercorns crushed
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Turmeric powder
  • 15 Curry leaves
  • 2 tablespoon Fresh coriander leaves chopped
  • 2 tablespoon Olive oil
  • 1 teaspoon Mustard seeds
  • 5-6 Dry red chilies broken into two


  1. Grind coconut with one cup of warm water. Extract coconut milk and set aside. Reserve the coconut residue. Boil the chicken bones in about six to seven cups of water for fifteen minutes.
  2. Skim off the scum from the surface, add tamarind pulp, tomatoes, chicken cubes, salt, rasam powder, crushed black peppercorns, red chilli powder, turmeric powder, ten curry leaves and continue cooking. Simmer till the liquid reduces by half and a nice aroma is given out.
  3. Add the drained coconut residue to the rasam. Sprinkle coriander leaves and simmer for about three to four minutes. Remove from heat and strain rasam. Separate the chicken pieces from the residue and cut into one centimetre cubes and reserve for garnish.
  4. Reheat the strained rasam, add coconut milk and simmer for a couple of minutes. Remove from heat and add chicken pieces to it. Heat olive oil and temper it with mustard seeds, dry red chillies and remaining curry leaves.
  5. Add to the prepared soup and cover immediately to trap the flavours. Serve piping hot. You can squeeze a lemon to make it real tangy.

Nutrition Info

Calories 1406
Carbohydrates 54.1
Protein 163.2
Fat 59.5