Cucumber coconut soup
Instructions:
- 2 cups homemade or low-sodium store bought chicken stock
- 1 whole skinless, 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
- 1 / 4 cup fresh lime juice
- Coarse salt and freshly ground pepper
- Bring the chicken stock to a boil in a small saucepan. Add the chicken; return to a simmer, and reduce heat. Cook, covered, until the chicken is cooked through, about 12 minutes. Transfer the chicken to a plate, reserving the stock, and let cool.
- Heat the olive oil in a medium saute pan over medium heat. Add the onion; cook until soft and translucent, about 4 minutes. Add the garlic, jalapeno, and cucumbers; cook 1 minute more. Add the reserved chicken stock, and bring to a simmer; cook until the cucumbers are tender, about 5 minutes. Remove from heat; let cool slightly.
- Working in batches, transfer the cucumber mixture to a blender or food processor, and puree until smooth. Add the coconut milk and cilantro to the last batch, pureeing until cilantro is very finely chopped. Transfer to a large bowl, and cover with plastic wrap; refrigerate until completely cool. Stir in the lime juice, and season with salt and pepper.
- To serve, shred the chicken into bite-size pieces. Ladle the soup into bowls; top each with chicken, and garnish with some cilantro leaves.