Coconut Cilantro Chicken Soup
Coconut Cilantro Chicken Soup features a creamy broth, flavorful spices, shredded chicken, and white rice. This tasty soup is as easy to make as it is delicious!
$10.29 per recipe / $1.72 per serving
The first time my mother-in-law made this soup I fell in love.
It’s easily become one of my favorites!
The creamy coconut broth, combined with the cilantro and spices makes for a comforting soup that’s delicious bite after bite.
This recipe works because it’s:
- Incredibly easy to make. Since the recipe calls for pre-cooked chicken and rice, you’ll save yourself time and you’ll be using up leftovers.
- Full of unique flavors. You don’t normally find coconut milk, cilantro, and cinnamon together, but in this recipe they work!
- Great for large groups. This soup has a very mild flavor and it’s easily doubled or tripled, so it’s great for family gatherings or parties.
This recipe was adapted from Favorite Family Recipes.
Step-by-Step Instructions
Add 3 tablespoons of butter, 1 cup shredded carrot, 1/4 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon paprika, and 1/4 teaspoon salt to a large soup pot or dutch oven. Cook over medium-low heat until the carrots are soft and fragrant, then turn the heat to low.
Pulse 2 cups of chicken broth and 1/2 bunch of cilantro in a blender 2-3 times until the cilantro has become fine and pour into the soup pot. Stir to combine.
Add 15 ounces of unsweetened coconut milk, 1/2 pound of shredded and finely chopped chicken, 1 cup cooked white rice, 2-3 tablespoons of lime juice, and 1 tablespoon of soy sauce to the pot and stir to combine.
Simmer the soup on medium-low heat for 5-10 minutes until everything is warmed through. Serve with additional cilantro and lime wedges, if desired.
Recipe Tips and Substitutions
You can keep any leftovers in an airtight container in the refrigerator, but just know the longer it’s in there, the more liquid the rice will soak up!
If you want to change the flavor profile, try adding some of these ingredients:
- 1/2 teaspoon curry powder
- 1/4 teaspoon chili powder
- Chopped jalapeno
- 1/2 teaspoon garam masala blend
- 1 tablespoon Thai fish sauce
The easiest way to make this soup is to use rotisserie chicken. If you purchase the hand-pulled variety you’ll save yourself even more time!
Alternatively, if you have any leftover turkey, you can substitute that for the chicken.
Here are other substitutions to use if you’re out of certain ingredients:
More Like This
Looking for more delicious soup recipes? You’ll love these!
- Crock Pot Minestrone Soup
- Turkey Lasagna Soup
- Creamy Taco Soup
- Creamy Chicken Noodle Soup
- White Chicken Chili
Recipe Costs
This recipe costs $10.29 to make which is $1.72 a serving! Soups are such an affordable meal to fill your family up and this one just happens to be delicious too.
- Butter – $0.47
- Carrot – $0.19
- Cinnamon – $0.02
- Ginger – $0.04
- Paprika – $0.02
- Salt – $0.05
- Chicken broth – $1.00
- Cilantro – $0.60
- Coconut milk – $1.79
- Chopped chicken – $5.00
- White rice – $0.14
- Lime – $0.69
- Soy sauce – $0.28
FAQs
Yes it can, but you’ll want to keep the rice (and possibly the cilantro) out.
Any starchy elements in soups will soak up the liquid and leave a gummy texture. The fresh cilantro could also change texture in the freezer. Your best bet would be to make the soup without the rice and cilantro, freeze, and then add those ingredients after you’ve reheated it.
You can make this soup vegetarian by using vegetable broth instead of chicken broth and omitting the chicken.
You’ll want to substitute cauliflower rice for the white rice in this soup to make it keto-friendly.
I hope your family loves this coconut cilantro chicken soup! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!
Coconut Cilantro Chicken Soup
Ingredients
- 3 Tablespoons butter
- 1 cup shredded carrot, about 1 large carrot
- ÂĽ teaspoon cinnamon
- ÂĽ teaspoon ginger
- ÂĽ teaspoon paprika
- ÂĽ teaspoon salt
- 2 cups chicken broth
- ½ bunch cilantro
- 15 ounces unsweetened coconut milk, 1 can
- ½ 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
- 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 turn the heat to low.
- Pulse chicken broth and cilantro in a blender 2-3 times until the cilantro has become fine and pour into the soup pot. Stir to combine.
- Add coconut milk, chopped chicken, cooked white rice, lime juice, and soy sauce to the pot and stir to combine.
- Simmer the soup on medium-low heat for 5-10 minutes until everything is warmed through. Serve with additional cilantro and lime wedges, if desired.
Good flavorful soup. I think I will leave out the cinnamon next time (overwhelmed other flavors). My niece who hates cilantro liked this.
So glad to hear that Michael!
I love the flavours of cilantro, lime and coconut! I’ve never had them together as a soup and can’t wait to try this:)
As part of my nature, I always make enough to feed a small army…. Would this soup freeze well or would some adjustments be required?
Hi Rosie! Yes, my mother-in-law (whom I got the recipe from) freezes this soup all of the time and it reheats well! I’ve never frozen it before, but I know I’ve eaten it after she’s frozen it and the taste is just as good. If you want to be extra careful, you could keep the rice out so it doesn’t change texture in the freezer, but like I said, I’ve had it after being frozen and I couldn’t tell the difference!
This was delicious! I added a couple tablespoons of peanut butter to it, and some red curry paste.
Oooo that sounds amazing! Will definitely add those when I make it this fall!
It is very good and easy. I did add the curry powder and a little jalapeño pepper. I also used sweetened coconut milk. This is definitely a keeper.
Yum! That sounds so great Terri! Glad it was so yummy!
This was outstanding! I added the PB, (a couple of tablespoons) as one commenter suggested, to the pot and topped each serving with about a teaspoon of Momofuku Chili Crunch. Absolutely delicious!! I also added a couple of teaspoons of red curry paste that the same commenter suggested, but I don’t think that was enough to make any difference. I’ll probably leave that out next time. But there will definitely be a next time! Thanks!!
I’m making it this week and I’m going to try adding the PB! I’m glad you loved it!
I was pleasantly surprised by the flavor if this soup. I used homemade chicken stock and added 1 clove of garlic to the blender with the broth and cilantro and an extra splash of soy sauce. Very warming and hit the spot!
So glad to hear that Bre! Thank you for your kind words!
The soup was amazing! I made this recipe exactly as listed and it turned out perfect. My new favorite soup!
I’m so happy to hear that Nina!