This Hearty Coconut Cilantro Chicken Soup is the perfect combination of comforting, nourishing, and full of bold flavors. With tender chicken, creamy coconut milk, and a fresh burst of cilantro, this soup feels like a warm hug in a bowl. The coconut milk adds richness, while the cilantro and lime provide a refreshing, zesty twist that makes every spoonful exciting. It’s an easy-to-make, satisfying meal that’s sure to become a family favorite!
Why You’ll Love This Recipe?
- Creamy coconut milk with a zesty cilantro and lime kick
- Packed with protein from the chicken, making it filling and satisfying
- Simple ingredients that come together quickly
- Full of fresh flavors, perfect for a light but hearty meal
- Can be made ahead and is perfect for meal prep
Ingredients
- Chicken breast or thighs, diced
- Olive oil
- Onion, chopped
- Garlic, minced
- Fresh ginger, grated
- Coconut milk (full-fat or light)
- Chicken broth
- Diced tomatoes (canned or fresh)
- Fresh cilantro, chopped
- Lime juice
- Salt and pepper
- Red pepper flakes (optional, for some heat)
Full list of ingredients and measurements below.
Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened. Add the garlic and grated ginger and cook for another 1-2 minutes until fragrant.
Cook the Chicken
Add the diced chicken to the pot and season with salt, pepper, and red pepper flakes (if using). Cook the chicken for 5-7 minutes, stirring occasionally, until it’s browned on all sides.
Add the Liquid Ingredients
Pour in the coconut milk and chicken broth, followed by the diced tomatoes. Stir everything to combine. Bring the soup to a gentle simmer.
Simmer and Let the Flavors Meld
Let the soup simmer for 20-25 minutes, or until the chicken is fully cooked through and the flavors have melded together. You can adjust the seasoning with more salt, pepper, or red pepper flakes if you prefer more heat.
Stir in the Fresh Cilantro and Lime Juice
Just before serving, stir in the fresh cilantro and lime juice, giving the soup a burst of freshness.
Serve and Enjoy
Ladle the soup into bowls and serve hot. It’s wonderful on its own, but you can also serve it with a side of crusty bread or over rice for a more filling meal.
Expert Tips and Tricks
- For a deeper flavor, try toasting the ginger and garlic in the pot for a minute before adding the chicken.
- If you prefer a creamier soup, use full-fat coconut milk. For a lighter version, opt for light coconut milk.
- To make this soup spicier, add more red pepper flakes or a chopped jalapeño when sautéing the onion and garlic.
- For added texture, you can throw in some vegetables like carrots, bell peppers, or zucchini.
Recipe Variations and Possible Substitutions
- Swap the chicken for shrimp, tofu, or a plant-based protein for a different twist.
- Add some heat by including a chopped chili pepper or a splash of sriracha sauce in the broth.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- For a more substantial meal, serve this soup over quinoa or rice, or top it with some crunchy tortilla strips.
Serving and Pairing Suggestions
Serve the soup with a side of warm naan bread or a simple green salad for a light meal. If you want something heartier, try pairing it with rice or even a few roasted sweet potatoes. The freshness of the cilantro and lime make it perfect to balance out rich sides.
Storage and Reheating Tips
This soup stores well in an airtight container in the fridge for up to 4 days. For longer storage, freeze the soup for up to 3 months—just leave out the fresh cilantro and lime until after reheating. To reheat, warm it gently on the stovetop or in the microwave, adding a splash of broth if needed.
FAQs
Can I make this soup ahead of time?
Yes! The soup actually tastes even better after sitting for a day as the flavors have more time to meld together.
Can I use bone-in chicken?
Absolutely! Just be sure to cook the chicken fully, then shred it before serving. Bone-in chicken will add even more richness to the broth.
Can I make this soup spicy?
Yes! You can increase the heat by adding more red pepper flakes, using a spicier broth, or even adding a diced jalapeño.
Can I use a different herb besides cilantro?
If you’re not a fan of cilantro, you can substitute it with fresh parsley or basil for a different flavor profile.
Conclusion
This Hearty Coconut Cilantro Chicken Soup is a flavorful, satisfying meal that’s as easy to make as it is delicious. The coconut milk adds richness, the cilantro gives it a fresh kick, and the chicken makes it hearty enough to stand alone as a meal. It’s perfect for meal prep and makes for a cozy, light dinner on any night.
Print
Rich and Flavorful Coconut Cilantro Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6servings (adjusted to include extra servings) 1x
- Category: Soup, Chicken, Comfort Food
- Method: Stovetop
- Cuisine: Indian-inspired, Thai-inspired
- Diet: Gluten Free
Description
This Hearty Coconut Cilantro Chicken Soup is a flavorful and comforting dish, perfect for chilly days or when you need something hearty and nourishing. The creamy coconut milk combined with the vibrant cilantro and tender chicken creates a savory, aromatic soup that’s both satisfying and delicious.
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 bell pepper, diced
- 1 large carrot, diced
- 1 can (14 oz) full-fat coconut milk
- 4 cups chicken broth
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon chili powder
- Salt and black pepper to taste
- 1 bunch fresh cilantro, chopped
- Juice of 1 lime
- Optional: 1-2 small green chilies for extra heat
Instructions
- Sauté the vegetables and spices: In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté until fragrant and softened, about 3-4 minutes.
- Cook the chicken: Add the diced chicken to the pot and cook, stirring occasionally, until browned on all sides.
- Add the vegetables and broth: Stir in the bell pepper and carrot. Add the chicken broth, coconut milk, turmeric, cumin, coriander, and chili powder. Stir to combine and bring to a simmer.
- Simmer the soup: Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender.
- Finish with cilantro and lime: Stir in the chopped cilantro and lime juice. Taste the soup and adjust the seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with extra cilantro, lime wedges, or a sprinkle of chili flakes for a bit of heat, if desired.
Notes
- For a spicier version, add more green chilies or a dash of hot sauce.
- This soup can be made ahead and stored in the fridge for up to 3 days or frozen for up to 1 month.
- Serve with crusty bread or over rice for a more filling meal.
- If you prefer a thicker soup, blend part of the soup before serving to create a creamy consistency.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of the recipe)
- Calories: ~280 kcal
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
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