Coriander Cilantro and Coconut Soup
Dive into a bowl of vibrant, aromatic comfort with this Coriander, Cilantro, and Coconut Soup—a velvety blend of fresh cilantro, creamy coconut milk, and fragrant spices. This easy-to-make recipe combines the zest of lime, a hint of heat from green chili (optional), and the warmth of garlic and ginger to create a perfectly balanced dish bursting with flavor. Ready in just 30 minutes, it’s a fantastic option for a quick weeknight dinner or an elegant starter for entertaining. Gluten-free and naturally vegan, this soup is as nourishing as it is delicious, with a silky texture achieved by blending the simmered vegetables and coconut-infused broth. Serve it hot with a garnish of fresh cilantro leaves and a drizzle of extra coconut milk for an eye-catching finish. Perfect for lovers of fresh herbs and global flavors, this soup will transport your taste buds to a tropical paradise.
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Recipe Information
Ingredients
- 1 bunch Cilantro (fresh)
- 400 ml Coconut milk
- 500 ml Vegetable stock
- 1 Onion (medium, finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Ground coriander
- 1 tablespoon Ginger (fresh, grated)
- 1 Green chili (finely chopped, optional)
- 2 tablespoons Lime juice
- 1 tablespoon Olive oil or coconut oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash the cilantro thoroughly and roughly chop the leaves and tender stems. Reserve a small handful of leaves for garnish.
Heat the olive oil or coconut oil in a medium-sized pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes, or until translucent.
Stir in the minced garlic, grated ginger, and green chili (if using). Cook for another 1-2 minutes, stirring frequently to avoid burning.
Add the ground coriander and sauté for 30 seconds to release its aroma.
Pour in the vegetable stock and bring to a gentle simmer.
Stir in the chopped cilantro and cook for 5 minutes, allowing the flavors to infuse into the broth.
Add the coconut milk, lime juice, salt, and black pepper. Simmer for another 5 minutes, stirring occasionally.
Remove the pot from the heat and allow the soup to cool slightly.
Using an immersion blender or a countertop blender, puree the soup until smooth and creamy. Be cautious with hot liquids if using a countertop blender.
Taste and adjust seasoning if necessary, adding more salt, pepper, or lime juice to balance the flavors.
Reheat the soup gently if needed, but do not bring it to a boil to preserve the creamy texture of the coconut milk.
Serve the soup hot, garnished with the reserved cilantro leaves and an optional drizzle of coconut milk or a lime wedge on the side.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2459 mg | 107% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 42.7 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1863 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
