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Cucumber Coconut Soup

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.

  • Servings: 6

Source: Martha Stewart Living, July 2002


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. To serve, shred chicken into bite-size pieces. Ladle soup into bowls; top each with chicken, and garnish with cilantro.

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