Best 3 Cucumber Coconut Soup Recipes

Cucumber coconut soup is a refreshing and flavorful dish that can be enjoyed for lunch or dinner. It is a great way to use up leftover cucumbers and coconut milk, and it can be easily customized to your liking. With its creamy texture and zesty flavor, cucumber coconut soup is sure to become a favorite in your household.

Here are our top 3 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 CUCUMBER SOUP

Cream of Coconut and Cucumber Soup image

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

Ingredients

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

Cucumber Coconut Soup image

Categories Low Sodium Coconut Cucumber Simmer Boil

Yield serves 6

Number Of Ingredients 11

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 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.

Tips:

Choose ripe cucumbers for the best flavor and texture.
Use full-fat coconut milk for a richer and creamier soup.
Add some fresh herbs, such as cilantro or mint, for a pop of flavor.
Season the soup to taste with salt and pepper.
Serve the soup warm or cold, depending on your preference.

Conclusion:

Cucumber coconut soup is a refreshing and flavorful soup that is perfect for a light lunch or dinner. It is also a good source of vitamins and minerals, making it a healthy choice. With its unique flavor and creamy texture, cucumber coconut soup is sure to be a hit with your family and friends.