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!
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.
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
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!
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Coconut Cilantro Chicken Soup
- 3 Tablespoons butter
- 1 cup shredded carrot, about 1 large carrot
- ¼ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon paprika
- ¼ 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
- 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.
Tuesday 8th of November 2022
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?
Tuesday 8th of November 2022
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!
Sunday 3rd of July 2022
Good flavorful soup. I think I will leave out the cinnamon next time (overwhelmed other flavors). My niece who hates cilantro liked this.
Tuesday 5th of July 2022
So glad to hear that Michael!