Coconut-Cucumber Soup with Lime and Mint
A cool, electrolyte-rich soup featuring coconut milk, cucumber, and fresh lime to support hydration and reduce inflammation. This Tropical-inspired Whole30 recipe (anti-inflammatory), ready in about 20 minutes, pairs coconut milk, cucumber, lime for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 195 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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.
Ingredients
- 1 can (13.5 oz) coconut milk
- 2 medium cucumber
- 2 lime
- 1/4 cup fresh mint
- 1/4 tsp sea salt
The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Peel and finely dice 2 medium cucumbers, then blend with 1 can coconut milk and 1/4 tsp sea salt until completely smooth.
- Step 2: Squeeze juice from 2 limes into the blender, add 1/4 cup finely chopped fresh mint, and blend again until the mint is fully incorporated and the soup is uniformly green.
- Step 3: Chill for at least 1 hour until cold, then serve in chilled bowls, garnished with a single mint leaf.
