In the meantime, heat the oil
in a saucepan over medium-low heat. Sweat the shallots for a couple of minutes to soften them. Add 100 milliliters of the court-bouillon, increase the heat to high, and reduce the liquid substantially. Add the coconut milk
and cucumbers. Season
with a little salt
. Bring to a boil, reduce the heat, and simmer for 4 to 5 minutes.