Heat olive oil in a pot. Sear chicken thighs on both sides until lightly browned (2-3 minutes per side). Then remove them from the pot.
In the same pot, sauté the onion for about 3 minutes. Add garlic and ginger and sauté for another 1 minute. Then add curry powder, turmeric, cayenne pepper, paprika, and salt. Sauté for another 1 minute for the spices to release their aroma.
Add celery and carrots and sauté for 2-3 minutes until slightly softened.
Pour the broth into the pot and add the chicken thighs back. Then add the sweet potato. Cook over medium heat for about 15 minutes.
Add coconut milk, red lentils, peas, and zucchini. Cook for another 5-10 minutes.
When the soup is done, remove the chicken from the pot again. Shred it with a fork into smaller pieces and return it to the soup.
Sprinkle the soup with fresh chopped parsley and serve.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →
