Description
This Coconut Cilantro Chicken Soup is a comforting and flavorful dish featuring tender chicken, fragrant cilantro, and creamy coconut milk. Perfect for a quick and easy weeknight meal, it combines warm spices with fresh lime juice to create a vibrant, nourishing soup that serves six.
Ingredients
Scale
Main Ingredients
- 3 Tablespoons butter
- 1 cup shredded carrot (about 1 large carrot)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 2 cups chicken broth
- 1/2 bunch cilantro
- 15 ounces unsweetened lite coconut milk (1 can)
- 1/2 pound shredded and finely chopped chicken (about 2 cups)
- 1 cup cooked white rice
- 2 Tablespoons lime juice (about 1 fresh lime)
- 1 Tablespoon soy sauce
Instructions
- Sauté Vegetables and Spices: Add butter, shredded carrot, cinnamon, ginger, paprika, and salt to a large soup pot or dutch oven. Cook over medium-low heat until the carrots are soft and fragrant, then reduce the heat to low to prevent burning.
- Blend Broth and Cilantro: Pulse chicken broth and cilantro in a blender 2-3 times until the cilantro is finely chopped but not pureed. Pour this mixture into the soup pot and stir to combine with the sautéed vegetables and spices.
- Add Remaining Ingredients: Stir in the coconut milk, finely chopped chicken, cooked white rice, lime juice, and soy sauce into the pot, mixing everything thoroughly to combine flavors evenly.
- Simmer the Soup: Allow the soup to simmer on medium-low heat for 5 to 10 minutes until all ingredients are heated through and flavors meld together. Serve warm, garnished with additional cilantro and lime wedges if desired.
Notes
- This soup can be made with leftover cooked chicken or rotisserie chicken for convenience.
- For a spicier version, add a pinch of cayenne pepper or chopped chili flakes during the sauté step.
- Use low sodium chicken broth and soy sauce to reduce the sodium content if desired.
- Fresh lime juice adds brightness; avoid bottled lime juice for best flavor.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
