Description
A fragrant, flavorful soup combining tender chicken, creamy coconut milk, and fresh cilantro. The perfect blend of spice and richness, this comforting soup is sure to warm you up while offering a tropical twist.
Ingredients
For the Coconut Cilantro Chicken Soup:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil or coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, grated or minced
- 2 medium carrots, peeled and sliced
- 1 bell pepper, diced
- 1 can (14 oz) full-fat coconut milk
- 4 cups chicken broth (low sodium preferred)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- Juice of 1 lime
- 1 cup fresh cilantro, chopped (plus extra for garnish)
- Optional: 1-2 small red chili peppers, diced (for a spicy kick)
- Optional: 1 tablespoon fish sauce or soy sauce for added umami (for extra flavor depth)
Instructions
Start by preparing all your ingredients before cooking. Dice the chicken into bite-sized pieces, peel and slice the carrots, chop the onion, bell pepper, and garlic, and grate the ginger. This will help streamline the cooking process and ensure everything is ready to go.
Heat 1 tablespoon of olive oil or coconut oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the diced chicken. Season with salt and pepper, then cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set it aside.
In the same pot, add the diced onion and sauté for 2-3 minutes, or until softened. Add the minced garlic and grated ginger, and sauté for another 1 minute until fragrant. Then, add the sliced carrots and bell pepper. Stir everything together and cook for an additional 3-4 minutes, allowing the vegetables to soften slightly.
Add the ground turmeric, cumin, paprika, and coriander to the pot. Stir well to coat the vegetables and aromatics with the spices. The spices should begin to release their fragrance, adding depth to the soup’s flavor.
Pour in the chicken broth and coconut milk, stirring to combine. Scrape any bits of chicken or vegetables off the bottom of the pot to incorporate them into the broth. Bring the soup to a simmer over medium heat, stirring occasionally. Let it simmer for about 10-12 minutes, or until the vegetables are tender.
Once the vegetables are tender, return the cooked chicken to the pot. Stir well and let the soup simmer for an additional 5 minutes to allow the flavors to meld together.
Once the soup is ready, squeeze in the juice of 1 lime, adding a tangy freshness that cuts through the richness of the coconut milk. Stir in the chopped cilantro, saving a little for garnish. The cilantro brightens up the soup and enhances the flavor.
Ladle the soup into bowls and garnish with extra chopped cilantro. If you like a bit of heat, you can add a few slices of fresh red chili peppers on top for a spicy kick. Serve immediately and enjoy the comforting, flavorful goodness.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
Nutrition
- Calories: 250-280 kcal
- Fat: 12-15g
- Carbohydrates: 10-12g
- Protein: 20-25g