Coconut Cilantro Chicken Soup: A Comforting, Creamy Thai-Inspired Favorite
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!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Ingredients
- 3 Tablespoons butter
- 1 cup shredded carrot, about 1 large carrot
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 2 cups chicken broth
- 1/2 bunch cilantro
- 15 ounces unsweetened lite coconut milk, 1 can
- 1/2 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
1. 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.
2. 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.
3. Add coconut milk, chopped chicken, cooked white rice, lime juice, and soy sauce to the pot and stir to combine.
4. 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.
Notes
Use lite coconut milk for a lighter version or full-fat for extra richness.
You can substitute rotisserie chicken for convenience.
For added heat, include a pinch of red pepper flakes or a dash of sriracha.
This soup stores well in the fridge for up to 3 days.
Find it online: https://cookingwithramsay.com/coconut-cilantro-chicken-soup/