Cucumber Coconut Soup Recipe

Name: Cucumber Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups homemade or low-sodium store-bought chicken stock; 1 whole skinless, 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; 1/4 cup fresh lime juice; Coarse salt and freshly ground pepper

Servings: persons

2 cups homemade or low-sodium store-bought chicken stock
1 whole skinless, 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
1/4 cup fresh lime juice
Coarse salt and freshly ground pepper

1
Bring the chicken stock to a boil in a small saucepan.
2
Add the chicken; return to a simmer, and reduce heat.
3
Cook, covered, until the chicken is cooked through, about 12 minutes.
4
Transfer the chicken to a plate, reserving the stock, and let cool.
5
Heat the olive oil in a medium saute pan over medium heat.
6
Add the onion; cook until soft and translucent, about 4 minutes.
7
Add the garlic, jalapeno, and cucumbers; cook 1 minute more.
8
Add the reserved chicken stock, and bring to a simmer; cook until the cucumbers are tender, about 5 minutes.
9
Remove from heat; let cool slightly.
10
Working in batches, transfer the cucumber mixture to a blender or food processor, and puree until smooth.
11
Add the coconut milk and cilantro to the last batch, pureeing until cilantro is very finely chopped.
12
Transfer to a large bowl, and cover with plastic wrap; refrigerate until completely cool.
13
Stir in the lime juice, and season with salt and pepper.
14
To serve, shred the chicken into bite-size pieces.
15
Ladle the soup into bowls; top each with chicken, and garnish with some cilantro leaves.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups homemade or low-sodium store-bought chicken stock, 1 whole skinless, boneless chicken breast, 2 tablespoons extra-virgin olive oil, 1 onion, finely chopped, and more.

Yes, Cucumber Coconut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cucumber Coconut Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions