Coconut Soup
A creamy, aromatic soup blending rich coconut milk with the heat of fresh chilies, typical of the Zanzibar coast and Tanzania.
40 min
Easy
Tanzana
4 servings
The story behind
Walking through the markets of Stone Town in Zanzibar is like diving into a cloud of spices. I learned there that coconut milk isn't just an ingredient; it's the lifeblood of coastal cooking. This soup reflects that history: the Arabic influence in the spices and the tropical abundance of coconuts. What I love most is how the fresh cilantro cuts through the richness of the coconut, creating a perfect balance. It feels like catching a breeze from the Indian Ocean in every spoonful.
Instructions
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1In a pot, heat a little oil and sauté the ginger, chilies, and turmeric until fragrant.
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2Add the chicken pieces and cook until browned on all sides.
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3Pour in the broth and coconut milk. Bring to a gentle boil.
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4Reduce heat and simmer for 15 minutes to let the flavors meld together.
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5Turn off the heat, stir in the lime juice, and season with salt to taste.
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6Ladle into bowls and garnish with plenty of fresh cilantro and extra chili slices if desired.
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