East African Curried Chicken Soup
Dive into the vibrant flavors of East African cuisine with this hearty and aromatic East African Curried Chicken Soup. Featuring tender, spiced chicken thighs simmered in a rich broth of coconut milk, chicken stock, and tomato paste, this soup is elevated by fragrant notes of curry powder, cumin, and coriander. Loaded with wholesome vegetables like sweet potatoes, carrots, and spinach, it's a nourishing one-pot meal that's as satisfying as it is flavorful. A splash of lemon juice adds a delightful tang, while fresh cilantro provides the perfect finishing touch. Ready in just an hour, this gluten-free soup is perfect for cozy weeknight dinners and meal prep alike. Try this comforting bowl of East African-inspired goodness for your next culinary adventure!
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Recipe Information
Ingredients
- 500 grams chicken thighs (boneless, skinless)
- 2 tablespoons olive oil
- 1 large yellow onion (finely chopped)
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons mild curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons tomato paste
- 4 cups chicken stock or broth
- 1 cup coconut milk (unsweetened)
- 1 medium sweet potato (peeled and diced)
- 2 medium carrots (peeled and sliced)
- 2 cups spinach leaves
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh cilantro (chopped, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Cut the chicken thighs into bite-sized pieces and season lightly with salt and black pepper.
Add the chicken to the pot and cook until browned on all sides, about 5–6 minutes. Remove the chicken and set aside.
In the same pot, add the chopped onion and sauté for 4–5 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the curry powder, ground cumin, and ground coriander to the pot, stirring constantly for 1 minute to toast the spices.
Mix in the tomato paste and cook for another 1–2 minutes while stirring.
Pour in the chicken stock and coconut milk, stirring to combine.
Add the diced sweet potato and sliced carrots to the pot. Bring the soup to a boil, then reduce the heat to low and simmer for 15 minutes, or until the vegetables are tender.
Return the cooked chicken to the pot and simmer for an additional 5 minutes.
Stir in the spinach leaves and cook until wilted, about 2–3 minutes.
Add the lemon juice, salt, and black pepper, adjusting the seasoning to taste.
Ladle the soup into bowls, garnish with fresh chopped cilantro, and serve warm.
Nutrition Facts
Calories |
1953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.0 g | 153% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 6532 mg | 284% | |
| Total Carbohydrate | 102.0 g | 37% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 34.6 g | ||
| Protein | 129.7 g | 259% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 500 mg | 38% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4262 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
