Chilled Ginger-Coconut Soup with Lime and Cilantro

By AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

A revitalizing cold soup blending creamy coconut milk and zesty lime, brightened with fresh ginger and cilantro for a bracing flavor experience. This Thai soup recipe (vegan, dairy-free), ready in about 15 minutes, pairs coconut milk, fresh ginger, and lime juice for a weeknight-friendly dinner. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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.

Ingredients

• 2 cups coconut milk
• 1 tbsp fresh ginger, grated
• 3 tbsp lime juice, freshly squeezed
• 1 cup vegetable broth
• 1 tbsp honey
• 1/4 cup cilantro leaves, chopped
• 1 stalk green onion, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup ice cubes

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium saucepan, combine 2 cups coconut milk, 1 tbsp grated fresh ginger, and 1 cup vegetable broth. Heat over medium heat for 5 minutes until fragrant but do not boil, stirring occasionally.
2. Step 2: Remove from heat and stir in 3 tbsp freshly squeezed lime juice, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Let the mixture cool to room temperature.
3. Step 3: Transfer cooled mixture to a blender, add 1 cup ice cubes, and blend on high speed for 30 seconds until smooth and frothy.
4. Step 4: Pour the chilled soup into bowls and garnish each with 1/4 cup chopped cilantro leaves and 1 thinly sliced green onion stalk for a fresh, invigorating finish.