If I Could Bottle This Soup, I Probably Would

You know those recipes that come together because (a) you couldn’t decide between Thai flavors and good old chicken soup, and (b) cilantro was about to turn mushy in the fridge? That’s how Coconut Cilantro Chicken Soup made its first appearance at my place. The first time I tried it, I made a huge batch, confident it would last through a cold snap. Nope. Family inhaled it; I barely managed to squirrel away one cup for lunch the next day (which, weirdly, tasted even better). Oh, and if you’re imagining me serenely chopping veggies in a pristine kitchen—yeah, no. I once got coconut milk on the ceiling. Long story.

Why You’ll Probably Love This One Too

I make this when I can’t decide between curry and comfort food soup (you know that indecisive dinner mood). It’s just got those flavors that make my people happy—even my cilantro-doubting brother-in-law asks for seconds. The coconut milk mellows things out, chicken makes it hearty, and slivers of red chili add pep (or leave ’em out if you’re heat-averse; I forget sometimes and hear about it later). Actually, I think I first made it as an excuse to use up an entire cilantro bunch before it wilted. Also: only one pot to wash. Kind of a miracle.

Ingredients (And, Honestly, What I Usually Swap)

2 chicken breasts (around 350g), thinly sliced or shredded—rotisserie leftovers are totally fine. Or thighs, much juicier but more fiddly.
1 tablespoon oil (coconut oil if I have it; neutral is fine too)
1 medium onion, chopped (doesn’t matter if it’s a little wonky-sized)
3 cloves garlic, minced (I’ll admit sometimes it’s the pre-chopped jar stuff—sue me)
1 tablespoon fresh ginger, grated (when in a rush, a generous shake of powdered ginger works… sort of)
1 red chili, thinly sliced (or half if you’re afraid of heat, or a pinch of cayenne in desperation)
1 can (400ml) coconut milk (full-fat or light; honestly, both taste good—just don’t use the coconut beverage stuff!)
750ml chicken stock (homemade if you’ve got time, otherwise any decent carton version)
1 tablespoon fish sauce (optional, but I think it makes a difference—just use soy sauce if you must…)
Juice of 1 lime (or lemon in a complete pinch)
1 big handful fresh cilantro, chopped—stems and all (unless they’re super tough)
Salt & pepper, to taste
Optional: a handful of baby spinach or thinly sliced mushrooms if they’re lurking in your fridge

What to Do—The Sometimes Messy Directions

First, grab a large-ish pot (mine is technically a Dutch oven, but any old pot will do). Get it hot-ish over medium heat, pour in the oil, then toss in your chopped onion. Stir for about 5 minutes, or until it gets translucent and a bit sloppy.
Add the garlic, ginger, and chili. Stir like you mean it for a minute more—if anything starts catching, just lower the heat. This is when it’ll start smelling pretty good.
Now, add the chicken pieces. Stir to coat everything. If you’re using pre-cooked or leftover chicken, just warm it through (I learned this the hard way; overcooked chicken is a crime against soup).
Pour in the coconut milk—that lovely glugging sound never gets old—plus the chicken stock. Stir it up and bring to a gentle simmer, not a wild boil (unless you like messy stovetops. Speaking from experience).
Drop in the fish sauce (or a quick splash of soy sauce), a bit of salt, and a couple cracks of pepper. Let it bubble gently for about 10 minutes. Yes, this is where I usually sneak a taste.
Squeeze in the lime juice. Throw in the chopped cilantro. If you’re adding spinach or mushrooms, now’s your moment. Give it a final stir and simmer for another 2–3 minutes, until greens are wilted and you can’t wait any longer.
Taste again. Need more salt, or does it need an extra shot of lime? Up to you! Serve piping hot, scattered with extra cilantro if you want to be fancy.

Stuff I Learned (Sometimes the Hard Way)

Don’t try using sweetened coconut milk. Unless you’re into weird dessert soup. Learned that one the weird-tasting way.
Honestly, it thickens up a lot after sitting. I add a splash of water when reheating.
If you forget the lime, it’ll taste okay, but kind of flat. Lemon does work in a pinch, but lime is just—zingier?

Variations—I Experimented So You Don’t Have To

Once tried tossing in rice noodles. Tasted fine but got very gloopy. Wouldn’t repeat unless you really love thick soup.
Cubed tofu instead of chicken works, but keep the seasonings bold. Blander otherwise.
Chopped fresh mint instead of cilantro—actually not bad, just a totally different mood. Refreshing, if a bit odd with chicken.

If You Don’t Have All the Gear

I say a big soup pot is best, but once made it in a regular frying pan—it was a squeeze but did the trick. No microplane? A box grater or even just extra mincing works for the ginger. As for a ladle, well, mugs work. Or just pour (carefully, unless you want soup-shoes).

How Long Will It Keep? (Not That You’ll Need To Know)

Stored in an airtight container, it’ll be good in the fridge about 3 days. Reheats well. But, honestly, in my house, it never lasts more than a day! The flavors do develop overnight though, so if you do manage to stash some, lucky you.

How Do You Serve It? Here’s What We Do

I like it best with a mound of basmati rice on the side—or sometimes, my lot likes to dunk crusty bread right in. Traditionally? Probably not. But delicious anyway. On chilly evenings, soup in big bowls, everyone crowded at the tiny kitchen table, maybe an extra lime wedge or two on the side for the lime fiends. (Guilty.)

A Few “Learned-the-Hard-Way” Pro Tips

Let the soup simmer, not boil—otherwise it can split and look like you made it in art class.
I once tried to use cold leftover rice as a shortcut—you get sludge. Maybe don’t.
Oh, and don’t overdo the fish sauce. Trust me: more is not more in this case.

Real Questions I’ve Actually Gotten (Sort Of)

Can I freeze this?
Honestly, you can, but sometimes the coconut milk gets a bit lumpy. Stir well when reheating, it’ll be okay.
Is there a way to make it vegetarian?
Yep—use veg broth, swap tofu for chicken, skip the fish sauce (just add an extra dash of soy or a tiny bit of miso).
What if I hate cilantro?
Aha! Try it with mint or parsley. Or just leave out the herbs; it’ll be less herby, but still tasty enough.
Can I double it for a crowd?
Absolutely. Just use a big enough pot (or two normal ones; did this once for a potluck and it worked out somehow).
What goes best with it?
I’d say rice, rice noodles (not too many), or even just with crunchy salad. Or—now and then—straight up with a spoon, hunched over the stove, when nobody’s watching.

One last thing: if you do get coconut milk on the ceiling… just leave it til morning. Not speaking from experience or anything.

Coconut Cilantro Chicken Soup