Description
A comforting and flavorful Coconut Cilantro Chicken Soup combining the creaminess of coconut milk with fresh cilantro, tender chicken, and fragrant spices for a quick and easy meal.
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
- 1/4 teaspoon ground ginger
- 1/2 teaspoon paprika
- Salt to taste
Instructions
- Sauté 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 the mixture until fragrant, about 3-5 minutes.
- Prepare broth mixture: In a blender, combine the chicken broth and half of the cilantro. Blend until smooth to infuse the broth with fresh cilantro flavor. Pour this mixture back into the soup pot and stir to combine with the sautéed ingredients.
- Add main ingredients: Stir in the unsweetened lite coconut milk, shredded cooked chicken, cooked white rice, lime juice, and soy sauce into the pot. Mix thoroughly to combine all ingredients evenly.
- Simmer the soup: Reduce heat to medium-low and let the soup simmer gently for 5 to 10 minutes, allowing flavors to meld and the soup to heat through completely.
- Serve: Ladle the hot soup into bowls and garnish with remaining fresh cilantro and lime wedges for an extra burst of freshness. Serve immediately and enjoy.
Notes
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- If desired, add a pinch of chili flakes for a spicy kick.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
- Use fresh grated ginger if available for enhanced taste instead of ground ginger.
