2 cups water
1 whole chicken
6" piece ginger
1 head garlic
1 tbsp hawaiian or course kosher salt
1tsp black pepper
200g spinach or other greens
5 serrano chilies (optional)
Crack coconut and remove meat (reserve water for processing). Place in high power blender or food processor. Add water. Blend for 5min or until smooth. Increase water by 1/4c increments if needed to thin. Strain though 2 layers muslin and reserve milk. Save pulp for later use. *Can use 2 cans coconut milk but flavor will be less and result in thinner broth. Simmer longer to thicken.
Cut chicken into pieces. Slice ginger into 1/8 thick pieces. Peel and crush garlic.
Combine coconut milk, chicken, ginger, garlic and salt into large stock pot. Simmer for 45min or until chicken is no longer pink. (I remove skin and bones at this point).
Taste for salt. Add black pepper, serrano and greens. Cook till greens are wilted.