When you need a warm, nourishing meal, this Hearty Coconut Cilantro Chicken Soup is the answer. It’s packed with tender chicken, creamy coconut milk, fresh cilantro, and aromatic spices. A perfect blend of comfort and bold flavors in every spoonful!
Why You’ll Love This Recipe
- Creamy, flavorful, and packed with wholesome ingredients
- Easy to make in one pot for minimal cleanup
- Naturally dairy-free and gluten-free
- Great for meal prep and leftovers taste even better
Ingredients
You’ll find the full list of ingredients in the recipe card below, but here’s what you’ll need to get started:
- Chicken breast or thighs, shredded
- Coconut milk
- Chicken broth
- Onion and garlic
- Fresh ginger
- Lime juice
- Cilantro
- Spices like turmeric, cumin, and red pepper flakes
Directions
Sauté the Aromatics
In a large pot, heat a little oil over medium heat. Sauté the onion, garlic, and ginger until fragrant and softened.
Add the Chicken and Broth
Pour in the chicken broth and add the chicken pieces. Bring to a gentle simmer and cook until the chicken is fully cooked and tender.
Stir in Coconut Milk and Spices
Add the coconut milk, turmeric, cumin, and red pepper flakes. Stir well and let simmer for a few more minutes to develop the flavors.
Shred the Chicken
Remove the chicken, shred it with two forks, and return it to the pot. Stir everything together.
Finish with Lime and Cilantro
Squeeze in fresh lime juice and stir in chopped cilantro for a burst of freshness. Taste and adjust seasoning as needed.
Expert Tips and Tricks
- Use rotisserie chicken to cut down on cooking time
- Add a diced jalapeño for extra heat
- Stir in a handful of spinach or kale for added nutrition
- Use full-fat coconut milk for a richer texture
Recipe Variations and Possible Substitutions
- Swap chicken for shrimp for a seafood twist
- Use vegetable broth for a vegetarian version
- Add sliced mushrooms or bell peppers for more texture
- Garnish with toasted coconut flakes for extra crunch
Serving and Pairing Suggestions
This soup is delicious on its own, but pairs well with:
- A side of warm naan or crusty bread
- A simple cucumber and tomato salad
- Steamed jasmine or basmati rice
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, let the soup cool completely before transferring to freezer-safe containers. Reheat on the stovetop over low heat or in the microwave until warmed through.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes! Add all ingredients except lime juice and cilantro to the slow cooker. Cook on low for 6-8 hours, then stir in lime juice and cilantro before serving.
Is this soup spicy?
It has a mild warmth, but you can adjust the spice level by adding more or less red pepper flakes.
Can I use coconut cream instead of coconut milk?
Yes, but it will make the soup even richer. You may want to thin it out with a little extra broth.
What’s the best way to shred the chicken?
Use two forks, or place the cooked chicken in a bowl and mix with a hand mixer for quick shredding.
Conclusion
Hearty Coconut Cilantro Chicken Soup is a comforting and flavorful meal that’s easy to make and full of goodness. Whether you’re looking for a cozy dinner or a nutritious meal prep option, this soup will hit the spot. Try it today and enjoy every warming bite!
Print
Hearty Coconut Cilantro Chicken Soup – A Comforting Bowl of Goodness
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings (normal) 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
- Diet: Gluten Free
Description
This Coconut Cilantro Chicken Soup is rich, creamy, and bursting with fresh flavors. Tender shredded chicken, fragrant coconut milk, and bright cilantro come together in a deeply comforting broth. It’s perfect for chilly days or when you need a nourishing, wholesome meal. Serve it with warm bread or rice for a complete and satisfying dish!
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 4 cups chicken broth
- 1 (14 oz) can coconut milk
- 2 cups cooked shredded chicken
- 1 medium carrot, diced
- 1 red bell pepper, chopped
- 2 tablespoons lime juice
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 1 cup baby spinach or kale (optional, for added greens)
Instructions
Step 1: Sauté the Aromatics
- In a large pot, heat olive oil over medium heat.
- Add onion, sauté for 3-4 minutes until soft.
- Stir in garlic, ginger, cumin, turmeric, and red pepper flakes. Cook for 30 seconds until fragrant.
Step 2: Build the Broth
- Pour in chicken broth and coconut milk, stirring to combine.
- Add carrots and bell peppers, then bring to a gentle simmer.
Step 3: Add Chicken & Seasonings
- Stir in shredded chicken, lime juice, salt, and black pepper.
- Simmer for 10-15 minutes until the flavors meld and veggies soften.
Step 4: Finish with Cilantro & Greens
- Stir in fresh cilantro and spinach/kale. Let wilt for 1-2 minutes.
- Taste and adjust seasonings if needed.
Step 5: Serve & Enjoy!
- Ladle into bowls, garnish with extra cilantro, and serve warm.
- Enjoy as is or pair with rice, naan, or crusty bread!
Notes
- Make it creamy: Blend a portion of the soup for an extra creamy consistency.
- Spice it up: Add sliced jalapeños or a dash of cayenne pepper.
- Protein swap: Try shrimp or tofu instead of chicken for variety.
- Storage: Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 50mg