Coconut Cilantro Chicken Soup is a delightful combination of light, refreshing ingredients, all wrapped in a creamy, fragrant coconut base. The addition of fresh cilantro and lime juice brings brightness to the dish, making it both comforting and energizing. This soup is perfect for a simple yet flavorful weeknight meal or a cozy lunch.
Why You’ll Love This Recipe:
- Refreshing and Creamy: The coconut milk adds richness, while the lime juice and cilantro bring a zesty, refreshing twist.
- Healthy and Nutritious: Loaded with vegetables, lean chicken, and spices, this soup is packed with essential nutrients.
- Quick and Easy: Ready in under 30 minutes, this is an ideal recipe for busy nights.
- Customizable: Add rice, noodles, or even more veggies to make it your own.
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken thighs, cubed
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 carrots, sliced
- 1 red bell pepper, sliced
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- ½ cup fresh cilantro, chopped
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- Salt and pepper to taste
- ¼ teaspoon red pepper flakes (optional, for heat)
How to Make Coconut Cilantro Chicken Soup:
Step-by-Step Instructions:
- Brown the Chicken:
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
- Add the cubed chicken thighs, season with salt and pepper, and cook for about 4-5 minutes until browned on all sides. Remove the chicken from the pot and set aside. It doesn’t need to be fully cooked through at this stage as it will finish cooking in the soup.
- Sauté the Aromatics:
- In the same pot, add the chopped onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until the onions are soft and fragrant, stirring occasionally to prevent burning. This creates a flavorful base for the soup.
- Cook the Vegetables:
- Add the sliced carrots and red bell pepper to the pot, cooking for another 3-4 minutes. These vegetables will add sweetness and texture to the soup.
- Add the Liquids and Spices:
- Pour in the chicken broth and coconut milk, stirring well to combine. Add the ground cumin, turmeric, and a pinch of salt and pepper. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- Add the browned chicken back to the pot and let everything simmer together for about 15 minutes, allowing the flavors to meld and the chicken to fully cook.
- Finish with Cilantro and Lime:
- Once the soup has simmered, stir in the freshly squeezed lime juice and chopped cilantro. Simmer for an additional 5 minutes to let the flavors blend. Taste and adjust seasoning if necessary, adding more salt, pepper, or lime juice as desired.
- Serve:
- Ladle the soup into bowls and garnish with extra cilantro and a sprinkle of red pepper flakes if you like a bit of heat. Serve hot and enjoy the light, creamy flavors.
Helpful Tips:
- Customize the Recipe: Add cooked rice or noodles to make this soup more filling. Vermicelli noodles or jasmine rice would work wonderfully with the coconut and cilantro flavors.
- Vegetable Options: You can easily swap or add more vegetables to suit your taste. Zucchini, spinach, or snap peas are great additions.
- Cilantro Substitution: If you’re not a fan of cilantro, fresh basil or parsley can be used for a different but equally delicious flavor.
Recipe Details:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
- Diet: Dairy-Free, Gluten-Free
Notes:
- For a Creamier Soup: If you prefer a richer texture, you can reduce the broth slightly and increase the coconut milk to 1½ cans. This will intensify the coconut flavor as well.
- Add Protein: If you’d like to increase the protein content, add some cooked shrimp or tofu towards the end of the cooking process.
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 24g
- Carbohydrates: 14g
- Fat: 24g
- Fiber: 3g
- Sugar: 6g
- Sodium: 600mg
Frequently Asked Questions:
Can I make this soup ahead of time?
Yes, this soup can be made ahead and stored in the fridge for up to 3 days. The flavors will continue to develop, making it even tastier the next day. Reheat gently on the stovetop or in the microwave before serving.
Can I freeze Coconut Cilantro Chicken Soup?
Yes, this soup freezes well. Store it in an airtight container and freeze for up to 3 months. When ready to eat, thaw it overnight in the fridge and reheat on the stove. Note that the texture of the coconut milk may change slightly upon freezing.
What can I serve with this soup?
This soup pairs wonderfully with crusty bread, naan, or even a side of jasmine or basmati rice. For a low-carb option, you could serve it with cauliflower rice or a light salad.
Storage Instructions:
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other comforting soups:
Conclusion:
Coconut Cilantro Chicken Soup is a refreshing, creamy, and aromatic dish that’s sure to brighten up your day. With its vibrant flavors and hearty ingredients, it’s the perfect comfort food that still feels light and wholesome. Give it a try for your next meal, and enjoy a little taste of tropical warmth in a bowl!
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Coconut Cilantro Chicken Soup
Description
Coconut Cilantro Chicken Soup is a delightful combination of light, refreshing ingredients, all wrapped in a creamy, fragrant coconut base. The addition of fresh cilantro and lime juice brings brightness to the dish, making it both comforting and energizing. This soup is perfect for a simple yet flavorful weeknight meal or a cozy lunch.
Ingredients
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken thighs, cubed
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 carrots, sliced
- 1 red bell pepper, sliced
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- ½ cup fresh cilantro, chopped
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- Salt and pepper to taste
- ¼ teaspoon red pepper flakes (optional, for heat)
Instructions
- Brown the Chicken:
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
- Add the cubed chicken thighs, season with salt and pepper, and cook for about 4-5 minutes until browned on all sides. Remove the chicken from the pot and set aside. It doesn’t need to be fully cooked through at this stage as it will finish cooking in the soup.
- Sauté the Aromatics:
- In the same pot, add the chopped onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until the onions are soft and fragrant, stirring occasionally to prevent burning. This creates a flavorful base for the soup.
- Cook the Vegetables:
- Add the sliced carrots and red bell pepper to the pot, cooking for another 3-4 minutes. These vegetables will add sweetness and texture to the soup.
- Add the Liquids and Spices:
- Pour in the chicken broth and coconut milk, stirring well to combine. Add the ground cumin, turmeric, and a pinch of salt and pepper. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- Add the browned chicken back to the pot and let everything simmer together for about 15 minutes, allowing the flavors to meld and the chicken to fully cook.
- Finish with Cilantro and Lime:
- Once the soup has simmered, stir in the freshly squeezed lime juice and chopped cilantro. Simmer for an additional 5 minutes to let the flavors blend. Taste and adjust seasoning if necessary, adding more salt, pepper, or lime juice as desired.
- Serve:
- Ladle the soup into bowls and garnish with extra cilantro and a sprinkle of red pepper flakes if you like a bit of heat. Serve hot and enjoy the light, creamy flavors.
Notes
- For a Creamier Soup: If you prefer a richer texture, you can reduce the broth slightly and increase the coconut milk to 1½ cans. This will intensify the coconut flavor as well.
- Add Protein: If you’d like to increase the protein content, add some cooked shrimp or tofu towards the end of the cooking process.
