Ingredients

serves 6

　　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 jalapeño 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

　　

Step 1

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.

　　

Step 2

Heat the olive oil in a medium sauté pan over medium heat. Add the onion; cook until soft and translucent, about 4 minutes. Add the garlic, jalapeño, 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.

　　

Step 3

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.

　　

Step 4

To serve, shred the chicken into bite-size pieces. Ladle the soup into bowls; top each with chicken, and garnish with some cilantro leaves.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.