Spicy Chicken Curry Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• 4 cups chicken stock
• 1 can (14.5 ounces) diced tomatoes, with their juices
• 1 can (13.5 ounces) coconut milk
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup chopped fresh cilantro, plus more for garnish
• Salt and freshly ground black pepper, to taste

Directions

1. Heat the oil in a large pot over medium heat. Add the onion and garlic, and cook, stirring occasionally, until the onion is softened and lightly browned, about 5 minutes.
2. Add the curry powder, cumin, coriander, turmeric, ginger, cayenne, and cinnamon. Cook, stirring, until fragrant, about 1 minute.
3. Add the chicken stock, tomatoes with their juices, and coconut milk. Bring to a simmer and cook for 10 minutes.
4. Add the chicken and cook until the chicken is cooked through, about 10 minutes.
5. Add the cilantro, and season with salt and pepper. Simmer for 5 minutes.
6. Serve the soup hot, garnished with additional cilantro.

Interesting Facts

• This soup is inspired by the classic Indian dish, Chicken Curry.
• Curry powder is a blend of spices, such as coriander, cumin, turmeric, and more.
• Coconut milk adds a creamy texture and subtle sweetness to the soup.