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.

No additional tips available.

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

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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.

Cucumber Coconut Soup

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