Thai Cucumber Soup recipe

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Ingredients

2 tablespoons butter
2 tablespoons sliced green onion
3 cucumbers, peeled and chopped
⅓ cup red wine vinegar
1 quart chicken broth
2 cups water
3 hot chile peppers, seeded and minced
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh cilantro
1 tablespoon lemon grass, chopped
1 tablespoon fresh garlic, minced
1 tablespoon fish sauce
1 teaspoon soy sauce
1 teaspoon ground ginger
salt and ground black pepper to taste
½ cup sour cream

Nutrition Info

115.5 calories
carbohydrate: 10.3 g
cholesterol: 18.6 mg
fat: 8.1 g
fiber: 1.2 g
protein: 2.4 g
saturatedFat: 5 g
servingSize: -
sodium: 278.3 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt the butter in a deep pan over medium heat. Add the green onions, and cook until soft. Stir in the cucumbers, vinegar, chicken broth, water, chile peppers, parsley, cilantro, lemon grass, garlic, fish sauce, soy sauce, and ginger. Season to taste with salt and pepper. Simmer over medium heat until the cucumbers are soft, about 20 minutes. Stir in the sour cream until evenly blended, and simmer 10 minutes more.

Recipe Yield

6 servings

Recipe Note

This spicy, sweet and sour soup is a Thai classic. Serve garnished with additional cucumber slices and parsley, and perhaps over rice.

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