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Gallery Cucumber Coconut Soup Recipe Summary Servings: 6
Ingredients Ingredient Checklist 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
Gallery Cucumber Coconut Soup
Recipe Summary Servings: 6
Gallery
Cucumber Coconut Soup
Cucumber Coconut Soup
Cucumber Coconut Soup
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
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
Directions
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.
Reviews
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All Reviews for Cucumber Coconut Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cucumber Coconut Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
