How to Make It
Cut a slit in side of chile. Combine 1 3/4 cup coconut milk and chile in a small saucepan. Bring to a simmer over medium, stirring occasionally. Add scent leaves, and stir until submerged; remove from heat. Let steep at least 1 hour at room temperature or chill up to 12 hours. Strain coconut mixture through a fine wire-mesh strainer, pressing on herbs to release their oils; discard solids. Reserve 1/4 cup infused coconut milk for drizzling.
Combine remaining infused coconut milk, mango, salt, lemon zest and juice, remaining 1 3/4 cups coconut milk, and, if using, honey in a blender. Process until smooth, about 20 seconds. Season with more salt and lemon juice to taste. Refrigerate until cool, about 15 minutes.
To serve, divide the soup among cups or bowls. Drizzle with reserved 1/4 cup infused coconut milk, and garnish with scent leaves. Serve with warm crusty bread.