Best Cucumber Coconut Soup Recipes

Cucumber Coconut Soup image

Provided by Martha Stewart

Number Of Ingredients 11

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 Cucumber Soup image

Provided by Anubalas Kitchen

Time 2h15m

Yield 4

Number Of Ingredients 11

2 ½ cups coconut water
1 ½ cups chopped cucumber
1 cup fresh young coconut flesh
1 tablespoon chopped fresh mint
1 teaspoon chopped green chile pepper
1 teaspoon lemon juice
½ teaspoon minced fresh ginger root
salt to taste
4 cucumber slices, or to taste
2 tablespoons grated fresh coconut, or to taste
4 fresh mint leaves, or to taste

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 image

Yield serves 6

Number Of Ingredients 11

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 jalapeño 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

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.