Es Kelapa Muda

Young green coconut water poured over ice with scoops of the tender jelly flesh, refreshing and replenishing.

Ingredients

• 700g chicken thighs
• 2 cups rice noodles
• 2 tbsp grated fresh ginger
• a pinch of ground turmeric
• 3 tbsp neutral vegetable oil
• 200g cherry tomatoes
• a handful of fresh Thai basil, chopped
• a drizzle of lime wedges
• 2 cups tamarind water
• 1/2 tsp coriander seeds
• a generous handful of bean sprouts

Instructions

1. 1

   Combine the jasmine rice and chicken stock in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the ground cumin and sambal, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 0 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with roasted peanuts, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

7. 7

   Garnish with kaffir lime leaves just before serving.

8. 8

   Pour into your favorite glass or cup and enjoy.

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