Chicken Coriander Soup – A delicacy from Indo-Chinese restaurants, this soup with complimenting flavors from lemon, ginger and chilies, crunchy vegetables and soft cooked chicken makes a flavor and nutrition packed meal.
This recipe is a combination of my mom’s lemon coriander soup and the soup I have enjoyed for years from the Indo-Chinese restaurants. This recipe uses mom’s lemon coriander soup as a base, to which I add more vegetables and chicken to make it a one-pot meal.
I have made this soup in many variations and is a very versatile recipe that can easily be adjusted to individual preferences. Check out the detailed notes below to adjust spice level, texture or to make this a completely vegetarian soup!
I love the convenience of making this in the Instant Pot
as I can simply dump the whole chicken breasts, that cook so perfectly and can be shredded within minutes, while making a perfectly flavorful broth at the same time:
Variations for the chicken coriander soup:
- Skip the chicken all together and follow the remaining recipe to make a perfect vegan soup. Just replace the chicken broth with vegetable broth.
- Adjust the thickening, corn starch or arrowroot powder, to the textures you prefer. I enjoy the soupy texture, so for me 3 tablespoon of cornstarch works well. You can adjust it from 3-6 tablespoons to get a more thicker consistency.
- Add more or less green chilies and fresh ginger to take the spice level up or down.
- Go ahead and double up on cilantro if you have extra.
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A flavorful and healthy soup with chicken, lots of fresh cilantro, cabbage and carrots packed with nutrients.
- 2 tablespoon oil divided
- 1 tablespoon garlic minced
- 3-6 green chillies or 1-3 jalapeño sliced
- 2 tablespoon plus grated ginger divided
- 1 cup cilantro stems roughly chopped
- 1 pound chicken breasts
- 12 black peppercorns
- 1 teaspoon salt
- 2 cup chicken broth we used better than bouillon
- 1 cup cabbage thinly sliced
- 1 cup carrots julienned
- 3 tablespoon corn starch or arrowroot powder mixed in 1 cup of water
- 1/4 teaspoon fresh ground pepper optional
- 1/2 cup cilantro chopped
- 2 tablespoon lemon juice
- Turn Instant Pot to Saute(more) mode. Once the ‘hot’ sign displays, add 1 tablespoon oil. Add garlic, green chilies, 1 tablespoon ginger and cilantro stems. Mix well.
- Add chicken breasts, black peppercorn, salt, 2 cups of water and 2 cups of broth. Give a quick stir and close Instant Pot with pressure valve to sealing.
- Set Instant Pot on Manual(Hi) for 10 minutes followed by Natural Pressure Release.
- Open Instant Pot and take the chicken breasts out. Shred the chicken with a fork and keep aside.
- Take a large bowl and strain the broth. Squeeze out any juices by gently pressing the stems in the strainer. Discard the stems from the strainer. Reserve the broth.
- Rinse and dry the Instant Pot insert. Put the insert back and set the Instant Pot to sauté mode. Once the ‘hot’ sign displays, add the remaining oil,cabbage, carrots and remaining ginger. Mix well.
- Add shredded chicken, reserved broth and corn starch water.
- Mix well and bring the soup to a gentle boil. Turn Instant Pot off. Add fresh ground pepper, lemon juice and chopped cilantro.
- Enjoy hot!
Recipe Video
- Skip the chicken all together and follow the remaining recipe to make a perfect vegan soup. Just replace the chicken broth with vegetable broth. If you can find enoki mushroom, they add a great crunch too.
- Adjust the corn starch or arrowroot powder, to the textures you prefer.
- Adjust green chilies and fresh ginger to take the spice level up or down.
- Go ahead and double up on cilantro if you have extra.
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Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.
This is an amazing soup!!!! Thank you for this recipe!
Thank you Karen!!
This classic recipe adorned our Thanksgiving dinner table. When we took a vote on which dish earned the most brownie points, it was none other than this soup. Felt so proud. Thanks to you Archana! for this amazing soup and for all the recipes I continue to try time and again. My and my families big Thanksgiving Thanks to you!!. Gobble Gobble 😉
Hi Medha! Thank you so much for your lovely comments. Comments like these make all the time I take to perfect these recipes SO worth it!
Thanks for this recipe. It was amazing. I added mint, as I had it sitting in my fridge.
Such a delicious soup Archana! My family loved it. Thank you!!
Thank you Chaya! So glad your family enjoyed it.
I’m still learning the ins and outs of my new IP, and this soup was a great way to try out a few settings. The flavors are delicious and restorative for the cold-ridden family members who all enjoyed it. Thank you!
Thank you for your lovely feedback. So happy you enjoyed the flavors.
OMG! I wasn’t sure what to expect when I made this but figured it had to be amazing based on the reviews on your Facebook page. AND its SO good. Fragrant but not overwhelming and just the right amount of spice. Perfect for this cold day. Thanks again!
Thank you for your lovely feedback. So happy to hear that you enjoyed the flavors.
Just made this, and it was a big hit! I added some gochujang paste to increase the spice. Will definitely make it again – thanks!
Thank you for the feedback! Love the kick with gochujang!
Excellent recipe! Very flavorful. I made it vegetarian by adding Pan fried Tofu. I also ground the coriander into a paste and added some mung sprouts.
Great! Happy to hear that your liked it and I love your addition of mung sprouts.
Do you use bone-in, skin-on chicken breasts? Or boneless breasts? Boneless would be easier and quicker but I don’t want to sacrifice flavor. This soup looks delicious!
I use boneless chicken breasts. The soup has so much flavor from ginger and green chili that you will not miss using bone-in chicken.
Thanks for getting back to me so quickly! I’m looking forward to making this soup for dinner later this week.
Awesome! Let me know how you like it
What a fantastic soup!!! My family absolutely loved it!! Thank you so much
Thank you for the lovely feedback!
Would this soup freeze and reheat well?
Yes! Add the additional veggies while reheating
So great for a sick day! I only did one jalapeño to cut down the spice and threw in some mushrooms and precooked rice to add a little extra something.
Thanks for an easy to follow and yummy recipe! 🙂
You are welcome! I was a bit sick last week and this soup really was the only thing I enjoyed.
Such a comforting and nourishing meal. I didn’t have a jalapeno, so I used a bell pepper (also good for my kid who doesn’t like spicy food). Thanks!
So glad you enjoyed it. Thank you for the feedback.
Made it,loved it, family is wanting it in the regular “menu” rotation at home.
We are all eating low carb for weight loss so this soup is perfect for us.
Thank you for including the nutrition facts…however how much is a serving measurement?
I am glad your family enjoyed it. Serving size is really up to you but for us it makes 6 servings
This is a lovely, healthy soup, made with ingredients I almost always have on hand, especially since I’m a huge fan of ginger and cilantro. I didn’t use the cornstarch because we prefer a more natural broth.
By the way, when making the broth, I kind of just tossed in chunks of ginger, jalapeno and garlic without chopping and skipped the first saute step because I was in a hurry, and it still turned out delicious and flavorful. Another winner, Archana!
Thank you so much for your feedback! Yes you can absolutely do that and make this a dump and go recipe 🙂