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.

Martha Stewart Living, July 2002


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.