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–+ servings
Persian Chilled Cucumber Soup (Ab Doogh Khiar)
Jon Simon

Spicy Thai Cucumber-Coconut Soup

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A chilled cucumber soup with a Southeast Asian accent: coconut milk, lemongrass, ginger, and Thai chili blend into a cool, creamy bowl with a gentle kick.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes

Ingredients
 
 

  • 2 English cucumbers large, peeled and chopped
  • 1 cup full-fat coconut milk
  • 1 stalk lemongrass tender white part only, finely minced
  • 1 Thai chili seeded and minced, more to taste
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro chopped, plus more for garnish
  • 1 clove garlic small
  • ½ teaspoon salt or to taste
  • ¼ cup cold water as needed for consistency
  • lime wedges and cilantro for garnish

Equipment

  • 1 Blender
  • 1 Fine-mesh sieve (optional)

Method
 

  1. In a blender, combine the cucumbers, coconut milk, lemongrass, Thai chili, ginger, lime juice, cilantro, garlic, salt, and cold water.
  2. Blend until smooth and creamy. Taste and adjust the heat, salt, and lime to your liking.
  3. For an ultra-silky texture, strain the soup through a fine mesh sieve to remove any lemongrass fibers.
  4. Chill for at least 1 hour. Serve cold, garnished with fresh cilantro and a lime wedge.

Nutrition

Serving: 1servingCalories: 160kcalCarbohydrates: 9gProtein: 3gFat: 13gSaturated Fat: 10gSodium: 380mgFiber: 2gSugar: 4g

Notes

Net carbs: 7g per serving (9g total carbs minus 2g fiber).
Substitutions: No fresh lemongrass? Use 1 teaspoon lemongrass paste. A pinch of red pepper flakes can stand in for the Thai chili.
Storage: Store in an airtight container in the refrigerator for 3 to 4 days. Stir well, since coconut milk can separate when cold.
Reheating: Best served chilled. To enjoy warm, heat gently over low and do not boil.

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