Sometimes you want to make something that feels light, yet is still soft and full of flavor. This coconut mango soup with egg and samphire is creamy, fresh, and a little salty. The mango adds gentle sweetness, the coconut milk makes the soup rounded, and the samphire gives it a fresh bite.
This is a lovely soup for a summer lunch, a light evening meal, or a small starter. You make the base in one pan and finish the soup at the end with egg, samphire, and a spoonful of Nicolas Vahé chutney mango & kokos.
Preparation time: about 25 minutes. Make ahead: you can prepare the soup base in advance. Add the egg, samphire, and chutney just before serving.
Why this coconut mango soup works so well
The combination of coconut and mango is soft, creamy, and lightly sweet. That gives the soup a warm feel without making it heavy. Lime juice adds freshness and makes the flavor brighter.
The egg makes the soup more filling. Samphire gives it a salty taste and a crunchy bite. Add the samphire only at the end so it stays fresh and firm. The mango-coconut chutney adds extra depth, but use it sparingly. One to two tablespoons is usually enough.
Ingredients for 4 people
- 400 ml coconut milk
- 250 ml vegetable stock
- 2 ripe mangoes, cut into pieces
- 4 eggs
- 100 g samphire, washed and roughly chopped
- 1 to 2 tbsp Nicolas Vahé chutney mango & kokos
- 1 tbsp lime juice, plus a little extra to taste if desired
- Salt and freshly ground pepper
- Chili flakes, optional
Method
1. Boil the eggs
Bring a pan of water to the boil. Cook the eggs for about 6.5 to 7 minutes for a soft to just-set yolk. Want the eggs fully hard-boiled? Then cook them for 9 to 10 minutes.
Refresh the eggs under cold water, peel them, and cut them in half just before serving.
2. Make the soup base
Put the coconut milk and vegetable stock in a pan. Bring gently to a boil. Add the mango pieces and let simmer gently for about 5 minutes, until the mango is hot and soft.
Do not let the soup boil hard. Coconut milk keeps a nicer texture if you heat the soup gently.
3. Purée the soup
Purée the soup until smooth with a hand blender. Taste the base. Add lime juice, freshly ground pepper, and, if needed, a little salt.
Be careful with salt, because samphire is naturally salty. It’s better to season the soup a little more at the end.
4. Add chutney for extra depth
Stir 1 tablespoon of mango-coconut chutney through the hot soup. Taste again afterward. Want to make the soup a little fuller and fruitier? Then add one more small spoonful.
The chutney should support the soup, not overpower it. The flavour of mango, coconut and lime should stay light and fresh.
5. Prepare the glasswort
Rinse the glasswort briefly and pat dry. Roughly chop it if needed. You can use the glasswort raw as a fresh topping, or briefly heat it in the soup for 30 seconds.
Do not cook the glasswort for long. Then it loses its fresh bite and the salty flavour becomes stronger.
6. Serve the soup
Pour the soup into beautiful bowls. Place two half eggs in each bowl and finish with glasswort, a little extra pepper and, if you like, a few chilli flakes.
Serve immediately so the soup is warm, the egg stays soft and the glasswort still feels fresh.
What to watch out for
- Use ripe mango. It gives the soup more flavour and natural sweetness.
- Do not let the coconut milk boil hard. Gentle heating gives a better texture.
- Add salt carefully. Glasswort is already salty on its own.
- Use chutney sparingly. Start with one tablespoon and taste afterwards.
- Add the glasswort at the end only. That way it stays crisp and fresh.
Smart substitutes
- No glasswort? Use thinly sliced spring onion, cucumber ribbons or briefly blanched haricots verts for freshness.
- No lime? Use lemon, but add a little less and taste as you go.
- No fresh mango? Frozen mango works too. Let it thaw first or warm it a little longer.
- Make it vegan? Leave out the eggs and serve with avocado, fried tofu or extra vegetables.
- More spice? Add a small pinch of chilli flakes or grated ginger.
Serving tips
- For lunch: serve with crispbread, toasted bread or a light salad.
- As a starter: serve in small bowls with a half egg yolk per portion.
- For more filling: add rice noodles, tofu or an extra egg.
- For extra freshness: finish with lime zest, cucumber or fresh coriander.
- For the table: serve in calm bowls and put extra lime on the side.
Variations on coconut-mango soup
Fresher and lighter
- Add extra lime juice just before serving.
- Use diced cucumber as a fresh topping.
- Serve with fresh mint or coriander.
More spice and warmth
- Add chilli flakes to the soup.
- Stir a little grated ginger in with the mango.
- Use black pepper generously as a finishing touch.
More filling
- Add rice noodles for a light meal soup.
- Serve with fried tofu or shrimp.
- Use an extra egg if you want the soup to feel more like a meal.
Nicolas Vahé in this recipe
The Nicolas Vahé chutney mango & coconut goes well with this soup because it gives the mango and coconut more depth. Use it as a flavouring, not as the main ingredient.
You’ll find more flavour boosters for light soups, sauces, and toppings in the Nicolas Vahé collection. Think chutneys, oils, herbs, and salt for a subtle finish.
Preparing and storing
You can make the soup base a day ahead. Store the soup covered in the fridge and warm it gently in a pan. Add the samphire, eggs, and any extra toppings just before serving.
The soup will keep for about 2 days in the fridge. Reheat gently and do not let it boil hard. After reheating, you can add a little lime juice to make the flavour fresher again.
You can keep boiled eggs separately. Peel them just before use, then they’ll stay nicer.
Frequently asked questions
Can I make this coconut and mango soup in advance?
Yes. Make the soup base in advance and store it covered in the fridge. Add the egg, samphire, and toppings just before serving.
Where can I buy samphire?
You’ll often find samphire at the fishmonger, at the market, or in well-stocked supermarkets. It’s sometimes also called salicornia.
Can I make the soup vegan?
Yes. Leave out the eggs and use avocado, tofu, or extra vegetables as toppings. Also make sure the stock is fully plant-based.
Can I serve this soup cold?
Yes, but warm or lukewarm really brings out the creaminess of coconut and mango best. Serve the samphire and toppings fresh.
Which Nicolas Vahé products go well with this?
Mango and coconut chutney, a good oil, black pepper, or a subtle spice mix goes well with this soup. You’ll find more ideas among the Nicolas Vahé recipes.
More inspiration
Looking for a sauce to serve with fish or vegetables? Also check out this caper sauce with Nicolas Vahé. Creamy, fresh, and easy to pair.
In conclusion
This coconut and mango soup with egg and samphire is soft, fresh, and briny all at once. By briefly simmering the mango, blending the soup until smooth, and adding the toppings only at the end, the flavour stays clear and the texture beautifully light.
It’s a simple recipe with a calm table feel. Great as a light lunch, a small starter, or a summery soup meal.
