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Cilantro/coriander is usually added at the last minute anyway--the fresher the better. So holding it back isn't usually any hardship on the cook. I love it, myself, but I don't see any reason to try and force it on anyone for purposes of "authenticity" or what-have-you. Eat what you like.
The soap-taste thing IS quite common, though. Some say that people are genetically predisposed to liking/disliking cilantro. If that's true, I doubt very highly that one is going to overcome their dislike of it by trying it "this way." *shrug*
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