Sometimes you want to make something that feels light, yet is still soft and full of flavour. This coconut mango soup with egg and samphire is creamy, fresh and a little salty. The mango adds a 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 only finish the soup at the end with egg, samphire and a spoonful of Nicolas Vahé chutney mango & coconut.
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 flavour brighter.
The egg makes the soup more filling. Samphire adds a salty flavour 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 & coconut
- 1 tbsp lime juice, plus a little extra if desired, to taste
- Salt and freshly ground pepper
- Chilli 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 yolk that is soft to just set. Want the eggs fully hard-boiled? Then cook them for 9 to 10 minutes.
Refresh the eggs under cold water, peel them and halve them 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 them simmer gently for about 5 minutes, until the mango is nicely hot and soft.
Do not let the soup boil hard. Coconut milk keeps a nicer texture if you heat the soup gently.
3. Puree the soup
Blend the soup smooth with an immersion blender. Taste the base. Add lime juice, freshly ground pepper and, if needed, a little salt.
Be careful with the salt, as samphire is naturally salty. Preferably 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. Want to make the soup a little fuller and fruitier? Then add a small spoonful more.
The chutney should support the soup, not overpower it. The flavour of mango, coconut and lime should stay light and fresh.
5. Prepare the samphire
Rinse the samphire briefly and pat dry. Chop roughly if desired. You can use the samphire raw as a fresh topping, or briefly warm it in the soup for 30 seconds.
Do not cook the samphire 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 samphire, a little extra pepper and optionally a few chili flakes.
Serve immediately, so the soup is warm, the egg stays soft and the samphire still feels fresh.
Things to watch
- 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. Samphire is already salty on its own.
- Use chutney sparingly. Start with one tablespoon and taste after that.
- Add samphire only at the end. That way it stays crisp and fresh.
Smart substitutes
- No samphire? 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 heat it for 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 chili flakes or grated ginger.
Serving tips
- As lunch: serve with crispbread, toasted bread or a light salad.
- As a starter: serve in small bowls with half an egg yolk per portion.
- For more filling: add rice noodles, tofu or extra egg.
- For extra freshness: finish with lime zest, cucumber or fresh coriander.
- For the table: serve in calm bowls and place extra lime on the side.
Variations on coconut-mango soup
Fresher and lighter
- Add extra lime juice just before serving.
- Use cucumber cubes as a fresh topping.
- Serve with fresh mint or coriander.
More spice and warmth
- Add chili flakes to the soup.
- Stir in a little grated ginger 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 extra egg if you want the soup to feel more like a meal.
Nicolas Vahé in this recipe
The Nicolas Vahé chutney mango & coconut pairs well with this soup, because it gives the mango and coconut more depth. Use it as a flavour enhancer, 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 finishing touch.
Preparing and storing
You can make the soup base a day ahead. Store the soup covered in the fridge and reheat it gently in a pan. Add the sea asparagus, 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 freshen up the flavour.
You can store boiled eggs separately. Peel them just before use, so they stay looking nicer.
Frequently asked questions
Can I make this coconut-mango soup in advance?
Yes. Make the soup base in advance and store it covered in the fridge. Add the egg, sea asparagus, and toppings just before serving.
Where can I buy sea asparagus?
You’ll often find sea asparagus 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 a topping. Also check that the stock is fully plant-based.
Can I serve this soup cold?
That’s possible, but the creaminess of the coconut and mango comes through best when served warm or lukewarm. Serve the sea asparagus and toppings fresh.
Which Nicolas Vahé products go well with this?
Mango-coconut chutney, a good oil, black pepper, or a subtle spice mix pairs well with this soup. You’ll find more ideas among the Nicolas Vahé recipes.
More inspiration
Looking for a sauce to go with fish or vegetables? Then also check out this caper sauce with Nicolas Vahé. Creamy, fresh, and easy to pair.
In conclusion
This coconut-mango soup with egg and sea asparagus is soft, fresh, and briny all at once. By letting the mango simmer briefly, puréeing the soup until smooth, and adding the toppings only at the end, the flavour stays clear and the texture beautiful.
It’s a simple recipe with a calm table feel. Great as a light lunch, a small starter, or a summer soup.
