📝 About This Recipe
This refreshing Cold Coconut Lime Soup is a vibrant fusion of Southeast Asian flavors, designed to provide a sophisticated cooling sensation on a sweltering day. Rich, velvety coconut milk is brightened by a double hit of lime—both zest and juice—and infused with the aromatic punch of fresh ginger and lemongrass. It is a raw, no-cook masterpiece that balances creamy richness with a sharp, citrusy finish, making it an unforgettable starter or light lunch.
🥗 Ingredients
The Soup Base
- 2 cans Full-fat Coconut Milk (13.5 oz each, chilled for at least 4 hours)
- 1/2 cup Fresh Lime Juice (about 3-4 large limes)
- 1 tablespoon Lime Zest (finely grated)
- 1 tablespoon Fresh Ginger (peeled and finely grated)
- 1 teaspoon Lemongrass Paste (or 1 stalk very finely minced, white part only)
- 1 tablespoon Honey or Agave Nectar (to balance the acidity)
- 1 teaspoon Fish Sauce (use light soy sauce for a vegan option)
- 1 clove Garlic (finely minced or pressed)
Texture and Aromatics
- 1/2 cup English Cucumber (peeled and finely diced)
- 1/4 cup Red Bell Pepper (finely diced for color and crunch)
- 1 piece Thai Bird's Eye Chili (seeded and minced, optional for heat)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 tablespoons Fresh Mint Leaves (torn or chiffonade)
- 2 tablespoons Toasted Coconut Flakes (unsweetened)
- 1 teaspoon Chili Oil (for drizzling)
- 8-12 pieces Small Shrimp (cooked and chilled, optional)
👨🍳 Instructions
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1
Begin by placing your serving bowls in the refrigerator to chill; this ensures the soup stays ice-cold until the very last spoonful.
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2
Open the chilled cans of coconut milk. If the cream has separated, pour everything into a large mixing bowl and whisk vigorously until the texture is perfectly smooth and emulsified.
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3
Zest the limes until you have one tablespoon of zest, then juice them to yield half a cup. Add both the zest and juice to the coconut milk.
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4
Add the grated ginger, minced garlic, and lemongrass paste to the bowl. These aromatics provide the 'soul' of the soup.
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5
Whisk in the honey (or agave) and the fish sauce. The fish sauce adds an essential savory depth (umami) that balances the sweetness of the coconut.
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6
For a silky texture, you may choose to strain the liquid through a fine-mesh sieve at this point to remove the bits of ginger and lemongrass, though leaving them in adds a rustic charm.
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7
Fold in the finely diced cucumber and red bell pepper. These provide a necessary structural contrast to the creamy liquid.
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8
If you enjoy a bit of heat, stir in the minced Thai chili. Be careful to wash your hands immediately after handling the chili.
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9
Taste the soup. Adjust the seasoning by adding a pinch of salt or more lime juice if it feels too heavy.
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10
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors of the ginger and lime to fully infuse into the coconut milk.
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11
Just before serving, give the soup a quick stir. Ladle the soup into your pre-chilled bowls.
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12
Garnish each bowl generously with chopped cilantro, mint, and toasted coconut flakes for crunch.
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13
Finish with a delicate drizzle of chili oil and place 2-3 chilled cooked shrimp on top if using.
💡 Chef's Tips
Always use full-fat coconut milk; light versions lack the body and creamy mouthfeel required for a cold soup. If the soup is too thick after chilling, thin it with a tablespoon or two of cold coconut water or filtered water. For the best flavor, use fresh ginger rather than powdered; the 'zing' is much more pronounced. To toast coconut flakes, heat them in a dry pan over medium heat for 2-3 minutes until golden and fragrant. Prepare the garnishes just before serving to ensure the herbs stay bright green and don't wilt.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Riesling or a sparkling lime seltzer. Serve alongside a light papaya salad or fresh spring rolls for a complete raw meal. Accompany with a side of crusty toasted sourdough or shrimp crackers for dipping. A plate of grilled pineapple skewers makes for a wonderful sweet-and-savory contrast to the soup.