Cooks prepare the cilantro to break down the soapy molecules. They usually end up sautéing, frying or blending it in salsas/curries to break down E-2-alkenals, the aldehydes others hate so much. If you look at cuisines that frequently use cilantro (Spanish, Semitic, Mexican, Indian, Thai etc.), you'll rarely encounter it fresh in a dish. That's why they can use it without triggering mass reactions.
Discussion
I like fresh uncooked cilantro on my tacos 😀
Freshed chopped cilantro is most often used as a garnish in Indian foods.
Cilantro only needs 10 minutes with lemon juice, tomatoes, etc to get rid of the soapy molecules. If the leaves are touching hot oils, it also tones down the the soapy molecules. Obviously, assuming the rest of the plate is not massively overpowering the small amount of chopped cilantro at the end.
I've only heard of this soapy cilantro thing on the internet.
I don't actually believe it's real.