The Perfect Coconut Milk Chowder

What’s a good replacement for the super atypical spring/summer gazpacho? A soup sort of recipe that uses a lighter base like coconut milk. We’ve no doubt been semi-obsessed with coconut milk of late – it’s a great replacement for many a cooking ingredient that’s less healthy. So when Jean Godfrey-June, Goop’s beauty director, gave us a coconut milk chowder recipe, we listened. Here’s your next weeknight go-to that’s definitely a no muss, no fuss recipe…


Serves 2

Amount of scallops for two people.  I like the little bay scallops but the big ones work just as well.

1 can regular or light coconut milk

Bite sized pieces of cauliflower – about handful and a half

Bite sized pieces of potato (new potatoes of course!) – a small handful.  *You can also add corn if you like

Fresh garlic, ginger, parsley, and a bit of red pepper or chile



Boil or steam potatoes until done. Add the cauliflower near the end, as it cooks faster. Run under cold water and set aside.

In a large frying pan, sauté the garlic and grated ginger. Throw in the scallops and sauté for about a minute [max] more.

Dump in the coconut milk, then the vegetables. Simmer and add salt to taste, parsley, and thin slices of red pepper or chile.

Slice thin pieces of baguette and toast, briefly. Rub with a just-cut half clove of garlic.

Serve soup in shallow bowls, with two or three baguette pieces per bowl. If you want to look like you slaved all day, drizzle a little oil on top.

Read Jean’s full interview here. Here are 10 soup recipes to try this week.