Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 4 cups chicken broth
  • 2 medium sweet potatoes, peeled and cubed
  • 2 cups cooked chicken, shredded
  • 1 cup coconut milk
  • Salt and pepper to taste
  • Fresh cilantro, for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add diced onion; sauté until translucent, about 5 minutes. Stir in minced garlic, ground ginger, cumin, and cinnamon; cook for 1 minute until fragrant.
  2. Pour in the chicken broth and bring to a boil. Add cubed sweet potatoes; reduce heat to a simmer and cover. Cook for 15 minutes or until tender.
  3. Stir in the shredded chicken and coconut milk; simmer for another 5–10 minutes to heat through.
  4. Taste and season with salt and pepper as needed.
  5. Ladle soup into bowls and garnish with fresh cilantro, if desired.