Creamy Coconut-Cilantro Chicken Soup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A soothing, dairy-free soup featuring tender chicken, full-fat coconut milk, and fresh cilantro, perfect for comfort and nourishment. This Thai-inspired Whole30 recipe, ready in about 45 minutes, pairs chicken thighs, coconut milk, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 348 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Thai-inspired cuisine 348 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 diced onion and sauté for 3-4 minutes until softened. Add 3 minced garlic cloves and 1 inch minced ginger, cooking for 1 minute until fragrant.
  2. Step 2: Add 1 lb boneless, skinless chicken thighs and season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 4-5 minutes, turning occasionally, until lightly browned on all sides.
  3. Step 3: Pour in 2 cups low sodium chicken broth and bring to a simmer. Reduce heat to low, cover, and cook for 20 minutes until chicken is tender and cooked through.
  4. Step 4: Remove chicken, shred with two forks, and return to the pot. Stir in 14 oz full-fat coconut milk, 1/2 cup chopped cilantro, 1 lime zest, and juice from 1 lime. Simmer for 5 minutes, then adjust seasoning with salt and pepper.

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