Mozambican Chicken and Coconut Soup (Sopa de Frango e Coco Moçambicana)

Sopa de Frango e Coco Moçambicana, or Mozambican Chicken and Coconut Soup, is a flavorful and comforting dish that is popular in Mozambican cuisine. This creamy and aromatic soup is made with tender chicken, rich coconut milk, and a blend of spices that create a delicious and satisfying meal.

Mozambican Chicken and Coconut Soup (Sopa de Frango e Coco Moçambicana)

Ingredients

  • 1 whole chicken, cut into pieces
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 can (400ml) coconut milk
  • 2 tomatoes, chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 4 cups chicken broth
  • Fresh cilantro for garnish

Instructions

  1. In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until softened.
  2. Add the chicken pieces to the pot and brown on all sides.
  3. Stir in the diced bell pepper, chopped tomatoes, tomato paste, ground cumin, ground coriander, paprika, turmeric, salt, and pepper. Cook for a few minutes until the spices are fragrant.
  4. Pour in the coconut milk and chicken broth. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes, or until the chicken is cooked through and tender.
  5. Once the chicken is cooked, remove it from the pot and shred the meat using two forks. Return the shredded chicken to the pot and stir to combine.
  6. Adjust the seasoning if needed, then serve the soup hot, garnished with fresh cilantro.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320 per serving
Protein
25g
Carbohydrates
15g
Fat
18g

Supplies

Large pot Cutting board Knife Measuring spoons Can opener Stirring spoon

Tools

Forks

Serving suggestions

Sopa de Frango e Coco Moçambicana is best served with crusty bread or steamed rice on the side.

Tips & tricks

For a spicier kick, add a chopped chili pepper or a dash of hot sauce to the soup.

Cost

$15