Name: Thai Coconut Chili Cucumber Soup
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 pcs cucumber (large, peeled and roughly chopped); 1 cup coconut milk (full-fat); 0.5 pcs red chili (small, deseeded and roughly chopped (adjust to taste)); 1 tbsp ginger (freshly grated); 1 pcs lime (juiced); 0.25 cup cilantro (fresh, packed, plus more for garnish); 0.5 cup vegetable broth (chilled); 1 pcs garlic (clove, minced); 0.5 tsp salt (or to taste); 0.5 tsp sugar (or agave, optional, to balance flavors)

Thai Coconut Chili Cucumber Soup - Image 1

Experience a refreshing escape with this vibrant Thai Coconut Chili Cucumber Soup. This chilled delight blends cool, crisp cucumber with creamy coconut milk, infused with the aromatic warmth of ginger and a gentle kick from red chili. The result is a perfectly balanced symphony of sweet, savory, and spicy flavors that brightens any warm day. Designed for effortless preparation, this no-cook soup is simply blended until smooth, making it an ideal make-ahead option for healthy meals or elegant entertaining. Its smooth texture, punctuated by fresh aromatics, delivers a tropical vacation in every spoonful. Garnish generously with fresh cilantro and a wedge of lime to enhance its bright, zesty character, solidifying its place as a quintessential chilled soup.

Preparation time: 15 min
Cooking time: Under a minute
Total time: 15 min
Servings: 4

Instructions

Preparation

1Combine the peeled and roughly chopped cucumber, coconut milk, deseeded red chili, grated ginger, fresh lime juice, cilantro, chilled vegetable broth, and minced garlic in a high-speed blender.
2Blend until the mixture is completely smooth and creamy. Ensure there are no large chunks of cucumber or chili remaining.
3Taste the soup and season with salt. Add sugar or agave if you prefer a slightly sweeter profile to balance the chili and lime flavors.
4Pour the soup into a bowl or container, cover, and refrigerate for at least 30 minutes, or until thoroughly chilled. This enhances the refreshing quality of the soup.
5Serve the chilled soup in individual bowls, garnished with a sprinkle of fresh cilantro and a thin slice or wedge of lime.

Instructions

Preparation

1Combine the peeled and roughly chopped cucumber, coconut milk, deseeded red chili, grated ginger, fresh lime juice, cilantro, chilled vegetable broth, and minced garlic in a high-speed blender.
2Blend until the mixture is completely smooth and creamy. Ensure there are no large chunks of cucumber or chili remaining.
3Taste the soup and season with salt. Add sugar or agave if you prefer a slightly sweeter profile to balance the chili and lime flavors.
4Pour the soup into a bowl or container, cover, and refrigerate for at least 30 minutes, or until thoroughly chilled. This enhances the refreshing quality of the soup.
5Serve the chilled soup in individual bowls, garnished with a sprinkle of fresh cilantro and a thin slice or wedge of lime.

Nutrition Information

Calories: 150 kcal
Protein: 2 g
Fat: 12 g
Carbs: 8 g

Nutrient	Per serving
Calories	150 kcal
Protein	2 g
Fat	12 g
Carbs	8 g

Tips

For a smoother consistency, remove cucumber seeds before blending. This also prevents the soup from becoming too watery.
Add a few ice cubes to individual bowls for extra chill, or garnish with a swirl of extra coconut milk for a decorative touch.
Adjust chili amount for your preferred spice level; leave some seeds in for more heat, or omit entirely for a milder version.