Heat the oil in a dutch oven over medium-high heat.
Add the chicken thighs, skin-side down, into the dutch oven and sear until well browned, 3 to 4 minutes.
Transfer the chicken to a plate and set aside.
Keep the dutch oven over medium-high heat and add the onion, bell pepper, garlic, ginger, cumin, mustard, turmeric, cinnamon, coriander, cayenne, 1 tsp salt, and 1/2 tsp black pepper to the dutch oven then cook, while stirring, for about 1 minute.
Stir in the water and coconut milk then use a wooden spoon to scrape any stuck on bits from the bottom of the dutch oven.
Nestle the chicken thighs into the dutch oven and bring to a boil.
Put the lid on the dutch oven and reduce the heat to medium-low then simmer the soup for about 40 minutes or until chicken is very tender.
Transfer the chicken thighs to a plate then use two forks to shred the chicken, discarding any skin and bones.
Stir the shredded chicken back into the soup along with the zucchini and simmer for another 3 minutes, stirring occasionally.
Take the soup off the heat then taste the soup and season with additional salt & pepper to taste.
Stir in the fresh lime juice then serve the soup topped with fresh cilantro and sliced green onion.
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