How to make Chicken Coconut Rasam -

A tangy south indian soup with chicken.

Sanjeev Kapoor

This recipe is from the book Dal and Kadhi.

Main Ingredients : Chicken bones , Chicken boneless

Cuisine : TamilNadu

Course : Soups

Chicken Coconut Rasam

Chicken Coconut Rasam Recipe Card


Soups are something you can have all year long and any time of the day. The best part is the unbelievable variety. Right from rich warm soups for cold wintery nights to light soups that match bright sunny days – there is a soup for every mood, occasion and season.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Chicken Coconut Rasam Recipe

  • Chicken bones 500 grams

  • Chicken boneless 1 inch cubes 100 grams

  • Coconut scraped 1/2 cup

  • Tamarind pulp 3 tablespoon

  • Tomato chopped 2 medium

  • Salt to taste

  • Rasam powder 2 tablespoon

  • Black peppercorns crushed 8

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Curry leaves 15

  • Fresh coriander leaves chopped 2 tablespoon

  • Olive oil 2 tablespoon

  • Mustard seeds 1 teaspoon

  • Dry red chilies broken into two 5-6


Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.