Chilled Coconut-Lime Soup with Ginger and Cilantro

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing cold soup featuring creamy coconut milk, zesty lime, warming ginger, and fresh cilantro, perfect for a tropical-inspired appetizer. This soup recipe (vegetarian, gluten free), ready in about 10 minutes, pairs unsweetened coconut milk, fresh lime juice, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 4 International cuisine 150 cal/serving

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Ingredients

2 cups unsweetened coconut milk
1/4 cup fresh lime juice
1 tbsp grated fresh ginger
1 tbsp honey
1 cup vegetable broth
2 tbsp chopped fresh cilantro
1/2 tsp salt
1/4 tsp black pepper
2 tbsp for garnish sliced green onions

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Instructions

Step 1: In a medium bowl, whisk together 2 cups unsweetened coconut milk, 1/4 cup fresh lime juice, 1 tablespoon grated fresh ginger, 1 tablespoon honey, and 1 cup vegetable broth until smooth and well combined.
Step 2: Season the mixture with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then stir in 2 tablespoons chopped fresh cilantro.
Step 3: Cover and refrigerate the soup for at least 2 hours until well chilled and flavors meld. Before serving, stir again and garnish with 2 tablespoons sliced green onions. Serve cold as a bright tropical starter.