- 1 large English hothouse cucumber, sliced into 1/2″-thick rounds
- 1/4 cup prepared lime pickle, very finely chopped until almost a paste
- Kosher salt
- 2 tablespoons fresh mint leaves
- 2 tablespoons small dill sprigs
- 1 tablespoons chili oil
- 2 tablespoons Asian fried garlic (optional)
- MSG (optional; for serving)
- 1/2 cup unsweetened coconut milk
- Crush cucumber in a medium bowl with your hands until almost falling apart. Add lime pickle and toss to combine; season with salt.
- Divide among bowls; top with mint, dill, chili oil, and fried garlic and MSG, if using. Spoon coconut milk around.