Description
This Rich and Flavorful Coconut Cilantro Chicken Soup is a comforting Thai-inspired dish blending creamy coconut milk, aromatic red curry paste, and fresh cilantro with tender shredded chicken and vibrant vegetables. Perfectly balanced with lime juice and fish sauce, this gluten-free and dairy-free soup delivers a warming, exotic flavor that’s easy to prepare and nutrient-rich for a wholesome meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1–2 tablespoons red curry paste
- 4 cups chicken broth
- 1 (14-ounce) can full-fat coconut milk
- 2 cups cooked, shredded chicken (rotisserie works well)
- 1 cup mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 1 tablespoon fish sauce (or soy sauce for a milder flavor)
- juice of 1 lime
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup fresh cilantro, chopped
Optional Toppings
- Extra cilantro
- Lime wedges
- Sliced chili
- Green onions
Instructions
- Sauté Aromatics: Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Stir in the garlic and ginger and cook for another 30 seconds until fragrant. Add the red curry paste and stir for 1 minute to release its flavors.
- Add Liquids and Simmer: Pour in the chicken broth and coconut milk, stirring to combine. Bring to a gentle simmer. Add the shredded chicken, mushrooms, and red bell pepper. Simmer for 10–12 minutes until vegetables are tender and flavors are well combined.
- Season and Finish: Stir in the fish sauce, lime juice, salt, and pepper. Taste and adjust seasonings as needed. Remove from heat and stir in chopped cilantro just before serving.
- Serve: Ladle into bowls and top with extra cilantro, lime wedges, sliced chili, or green onions if desired for added flavor and freshness.
Notes
- This soup is easily made dairy-free and gluten-free by using coconut milk and naturally gluten-free ingredients.
- For a vegetarian version, substitute tofu for chicken and use vegetable broth instead of chicken broth.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- Adjust the amount of red curry paste based on your preferred spice level.
- Fresh cilantro added at the end preserves its bright flavor and color.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 4g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
