Zesty Thai Cucumber Soup recipe

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Ingredients

1 tablespoon vegetable oil
3 cucumbers, peeled and diced
½ cup chopped green onion
2 ½ cups chicken broth
1 ½ tablespoons lemon juice
1 teaspoon white sugar
salt and ground black pepper to taste

Nutrition Info

67.3 calories
carbohydrate: 6.8 g
cholesterol: 3.1 mg
fat: 4 g
fiber: 1.4 g
protein: 1.7 g
saturatedFat: 0.5 g
servingSize: -
sodium: 605.1 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat vegetable oil in a soup pot over medium heat, cook and stir cucumbers until softened, about 5 minutes. Cook and stir green onions with cucumbers until green onions are softened, about 5 more minutes. Pour in chicken broth and lemon juice. Stir in sugar and bring soup to a boil.

  2. Reduce heat to low, cover soup, and simmer until vegetables are tender, about 20 minutes. Season with salt and black pepper.

Recipe Yield

4 servings

Recipe Note

We were first introduced to this soup in a restaurant. Once we had it I was pestered to find it online and make it. I found it nowhere and so this is the nearest I came to the restaurant style.

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