Ingredients

• 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

Instructions

1. Crush cucumber in a medium bowl with your hands until almost falling apart. Add lime pickle and toss to combine; season with salt.
2. Divide among bowls; top with mint, dill, chili oil, and fried garlic and MSG, if using. Spoon coconut milk around.