Description
This Coconut Cilantro Chicken Soup is a creamy, flavorful, and comforting dish perfect for a quick weeknight meal. Combining tender shredded chicken, fragrant coconut milk, fresh cilantro, and warming spices, this soup offers a delightful balance of savory and tangy flavors with a touch of sweetness from the carrots. Ready in just 20 minutes, it’s easy to prepare and satisfies with wholesome ingredients including rice for added heartiness.
Ingredients
Scale
Main Ingredients
- 3 tablespoons butter
- 1 cup shredded carrot
- 2 cups chicken broth
- 15 ounces unsweetened lite coconut milk
- 1/2 pound shredded cooked chicken
- 1 cup cooked white rice
- 1/2 bunch cilantro
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
Instructions
- Sauté the Vegetables and Spices: In a large soup pot, melt the butter over medium-low heat. Add the shredded carrots, ground cinnamon, ground ginger, paprika, and salt. Sauté these ingredients gently until the carrots are softened and the mixture is fragrant, about 3-4 minutes.
- Blend Chicken Broth and Cilantro: While the vegetables are cooking, combine the chicken broth and half of the cilantro bunch in a blender. Blend until smooth to create a flavorful cilantro-infused broth base. Pour this blended mixture into the pot with the sautéed vegetables and stir to combine well.
- Add Remaining Ingredients: Stir in the unsweetened lite coconut milk, shredded cooked chicken, cooked white rice, lime juice, and soy sauce. Mix thoroughly to ensure all ingredients are evenly distributed in the soup base.
- Simmer and Serve: Allow the soup to simmer gently on medium-low heat for 5 to 10 minutes, stirring occasionally, until the soup is heated through and the flavors meld beautifully. Serve the soup hot, garnished with the remaining fresh cilantro and lime wedges if desired.
Notes
- You can substitute cooked brown rice for white rice to increase the fiber content.
- For a spicier version, add a pinch of cayenne pepper or red chili flakes during the sauté step.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Use low-sodium chicken broth and soy sauce to control the sodium level in this recipe.
- To make it vegetarian, replace chicken broth with vegetable broth and substitute chicken with tofu or mushrooms.
