Best 3 Cucumber Coconut Soup Recipes
Indulge in a culinary adventure with our refreshing Cucumber Coconut Soup, a harmonious blend of flavors and textures that will tantalize your taste buds. This unique soup combines the coolness of cucumber with the creaminess of coconut milk, creating a delightful symphony of flavors. Served chilled or at room temperature, it's a perfect appetizer, light lunch, or refreshing snack.
Our recipe collection offers a variety of cucumber coconut soup options to suit your preferences. From the classic version featuring fresh cucumber, coconut milk, and herbs to creative variations infused with ginger, mint, or tangy lime, there's a recipe for every palate. Explore the diverse flavors of cucumber coconut soup and find your favorite way to enjoy this delectable dish.
CUCUMBER COCONUT SOUP
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
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 CUCUMBER SOUP
This vegan chilled cream of coconut and cucumber soup makes a wonderful appetizer during the hot summer season. Coconut and cucumbers are a great combination and make for an easy, refreshing soup.
Provided by Anubalas Kitchen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h15m
Yield 4
Number Of Ingredients 11
Steps:
- Combine coconut water, cucumber, coconut flesh, mint, chile pepper, lemon juice, ginger, and salt in a blender; blend until smooth. Refrigerate until chilled through, about 2 hours.
- Garnish with cucumber slices, grated coconut, and mint leaves before serving.
Nutrition Facts : Calories 119.7 calories, Carbohydrate 11.8 g, Fat 7.9 g, Fiber 4 g, Protein 2.3 g, SaturatedFat 7 g, Sodium 202.3 mg, Sugar 2.6 g
CUCUMBER COCONUT SOUP
Steps:
- Bring the chicken stock to a boil in a small saucepan. Add the chicken; return to a simmer, and reduce heat. Cook, covered, until the chicken is cooked through, about 12 minutes. Transfer the chicken to a plate, reserving the stock, and let cool.
- Heat the olive oil in a medium sauté pan over medium heat. Add the onion; cook until soft and translucent, about 4 minutes. Add the garlic, jalapeño, and cucumbers; cook 1 minute more. Add the reserved chicken stock, and bring to a simmer; cook until the cucumbers are tender, about 5 minutes. Remove from heat; let cool slightly.
- Working in batches, transfer the cucumber mixture to a blender or food processor, and puree until smooth. Add the coconut milk and cilantro to the last batch, pureeing until cilantro is very finely chopped. Transfer to a large bowl, and cover with plastic wrap; refrigerate until completely cool. Stir in the lime juice, and season with salt and pepper.
- To serve, shred the chicken into bite-size pieces. Ladle the soup into bowls; top each with chicken, and garnish with some cilantro leaves.
Tips:
- Use fresh, firm cucumbers for the best flavor and texture.
- Peeling the cucumbers is optional. If you do peel them, be sure to remove the wax coating first.
- Use full-fat coconut milk for a richer, creamier soup.
- Add the coconut milk and lime juice just before serving to prevent the soup from curdling.
- Garnish the soup with fresh cilantro, mint, or basil for a pop of color and flavor.
Conclusion:
Cucumber coconut soup is a refreshing, flavorful soup that is perfect for a hot summer day. It is also a good source of vitamins, minerals, and antioxidants. The cucumber and coconut milk give the soup a light, creamy texture, while the lime juice and cilantro add a bright, tangy flavor. This soup is sure to be a hit with your family and friends.
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