Best 2 Cream Of Coconut And Cucumber Soup Recipes

Indulge in a culinary journey of flavors with our tantalizing Cream of Coconut and Cucumber Soup, a symphony of creamy indulgence and refreshing flavors. This delightful soup is a harmonious blend of creamy coconut milk, crisp cucumber, aromatic lemongrass, and a hint of zesty ginger, creating a captivating taste experience. Served chilled or at room temperature, this soup is perfect for a light lunch or a refreshing starter. Complement your meal with our delectable Coconut Crusted Shrimp, succulent shrimp coated in a crispy coconut breading, served with a tangy tamarind dipping sauce. For a vegetarian twist, try our flavorful Coconut Curry Vegetables, a medley of tender vegetables simmered in a creamy coconut curry sauce. And for a sweet treat, delight in our irresistible Coconut Panna Cotta, a creamy and elegant dessert with a burst of coconut flavor. Prepare to be captivated by these coconut-inspired dishes that will transport your taste buds to a tropical paradise.

Here are our top 2 tried and tested recipes!

CUCUMBER COCONUT SOUP

Cucumber Coconut Soup image

This chilled cucumber-coconut soup gets its inspiration from Indian cuisine, which often marries the two components. Jalapeno and fresh cilantro add character to poached chicken.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 11

Ingredients

2 cups homemade or low-sodium canned chicken stock
1 whole skinless and boneless chicken breast
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 large garlic clove, minced
1 jalapeno pepper, seeded and minced
2 pounds cucumbers, peeled, seeded, and cut into 1/2-inch pieces
1 13 1/2-ounce can unsweetened coconut milk
1/2 cup lightly packed fresh cilantro leaves, plus more for garnish
1/4 cup freshly squeezed lime juice
Coarse salt and freshly ground pepper

Steps:

Bring chicken stock to a boil in a small saucepan. Add chicken; return to a simmer, and reduce heat. Cook, covered, until chicken is cooked through, about 12 minutes. Transfer chicken to a plate, reserving stock, and let cool.
Heat olive oil in a medium saute pan over medium heat. Add onion; cook until soft and translucent, about 4 minutes. Add garlic, jalapeno, and cucumbers; cook 1 minute more. Add reserved chicken stock, and bring to a simmer; cook until cucumbers are tender, about 5 minutes. Remove from heat; let cool slightly.
Working in batches, transfer cucumber mixture to a blender or food processor, and puree until smooth. Add coconut milk and cilantro to last batch, pureeing until cilantro is very finely chopped. Transfer to a large bowl, and cover with plastic wrap; place in refrigerator until soup is completely cool. Stir in lime juice, and season with salt and pepper.
To serve, shred chicken into bite-size pieces. Ladle soup into bowls; top each with chicken, and garnish with cilantro.

CREAM OF COCONUT AND MANGO SOUP

Cream of Coconut and Mango Soup image

Provided by Food Network

Yield 6 servings.

Number Of Ingredients 14

Ingredients

3 tablespoons small pearl tapioca
2/3 cup water
4 cups fresh coconut milk, or combination regular and coconut milk
1/4 cup sugar
2 cardomon pods
1 stalk lemon grass, bruised
3 quarter-size pieces gingeroot, bruised
1 vanilla bean, split
1/2 cup cream of coconut
3 cups mango (3 mangos), 1/2-inch dice
2 tablespoons fresh-squeezed orange juice
2 tablespoons fresh-squeezed lime juice
2 tablespoons sugar
Garnish: fresh mint sprigs

Steps:

In a saucepan set over moderate heat, combine coconut milk, sugar, cardomon pods, lemon grass, ginger and vanilla. Bring to a simmer and let cool. Chill, covered, overnight.
In a bowl, combine the tapioca with the water and let mixture sit for 45 minutes. Drain the tapioca. Strain the coconut mixture. In a saucepan set over moderate heat, combine the tapioca with the coconut milk mixture, bring to a simmer and cook over low heat, stirring frequently, for 10 minutes, or until thickened. Transfer to a bowl and stir in the cream. Let cool and chill, covered, until cold. In a bowl, combine mango with orange juice, lime juice and sugar. To serve: Pour coconut mixture into soup bowls then arrange mango mixture in the middle of each bowl. Garnish with mint leaves.

Tips:

To make sure the coconut cream, milk, and water are cold, chill them prior to making the soup.
For a smoother texture, strain the cucumber puree before adding it to the soup.
To achieve a balanced flavor, add lemon juice or vinegar gradually, tasting as you go.
If you prefer a soup with a thicker consistency, blend a portion of it until smooth, then add it back to the pot.
Feel free to experiment with different herbs and spices, such as cilantro, dill, or cumin, to add an extra layer of flavor.
For a more decadent soup, consider adding a dollop of plain yogurt or sour cream on top before serving.

Conclusion:

Cream of coconut and cucumber soup is a delightful culinary creation that blends the refreshing flavors of cucumber and the tropical richness of coconut. Whether served chilled as a refreshing summer soup or enjoyed warm as a comforting meal, this soup is sure to tantalize your taste buds. Its vibrant green color and velvety texture make it an impressive dish to serve at any gathering. With its ease of preparation and customizable flavor profile, this soup is a versatile addition to any recipe collection. So, embark on a culinary journey and indulge in the delightful harmony of coconut and cucumber in this delectable soup.