Thai Cucumber Soup

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Most Helpful Positive Review

Jan 07, 2008

This was one of few recipies which I could not imagine how the dish would come out until I actually make it...this is a very good sour-spicy soup. Even though I made it only with cucumbers following the recipe, I think I can add other vegetables, like mushrooms and carrots. I will make this again!

—kuratenko

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Most Helpful Critical Review

Oct 08, 2009

Not good at all...

—kepeflies

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20 Ratings

Dec 02, 2009

I had to make some changes because I didn't have lemongrass or chile peppers...added lemon zest and juice of a half of lemon, sprinkled with crushed red pepper and 1/2 tsp cayenne pepper. What an interesting soup! I also added a can of straw mushrooms and 1 thinly sliced carrot. Next time I am going to add coconut milk instead of sour cream to give it more of a thai taste. Adjust the amount of vinegar and heat to your liking. I will make this again!

—WINELOVER813

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Dec 18, 2007

This was great, but I did change the recipe so this review might not be too helpful. I had some spicy homemade vegetable stock on hand, so I used that and left out the chile peppers. I also used tangerine zest instead of lemon grass because that is so hard to find. I recommend this recipe :)

—kayjeckel

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Jul 30, 2008

DELICIOUS! I followed the recipe exactly and will definitely make it again. Great for using up those summer cucumbers! Very easy and fast prep if you're good with a knife.

—FIVER13

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Jul 24, 2009

Excellent cold soup the next day. Wasn't too impressed with it just cooked, the next day cold it's wonderful! To make it a hardier soup I add mushroom and carrot like the other reviewer suggested. I also thought it was not hot enough. I wouldn't de-seed as suggest , but leave the seeds in and add even more chiles.

—Stephanie

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Jul 24, 2009

Fantastic! I wouldn't have dreamed of a hot cucumber soup, but with the fish sauce taste it works for me. I used 4 cucumbers and seeded them, and two serrano peppers rather than 3 (seeded). I skipped the lemongrass as none was on hand. I used a little extra chicken stock and no water, and used an immersion blender right before adding the sour cream to give it a nice texture - but stopped when there was still some cucumber chunks. Will definitely make this again!

—KWHEELS

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Apr 04, 2012

Everyone loved this recipe!!! Usually test recipes before a dinner party, but what the heck. Followed it to the T and it was delicious! Will definitely make this one again!

—StevoParis

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Nutrition

Calories
115 kcal
6%

Carbohydrates
10.3 g
3%

Cholesterol
19 mg
6%

Fat
8.1 g
12%

Fiber
1.2 g
5%

Protein
2.4 g
5%

Sodium
343 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Thai Cucumber Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 115
** Calories from Fat: 73

% Daily Value *
** Total Fat 8.1g 12 %
** Saturated Fat 5g 25 %
** Cholesterol 19mg 6 %
** Sodium 343mg 14 %
** Potassium 369mg 10 %
** Total Carbohydrates 10.3g 3 %
** Dietary Fiber 1.2g 5 %
** Protein 2.4g 5 %
** Sugars 3.7g
** Vitamin A 17 %
** Vitamin C 104 %
** Calcium 8 %
** Iron 10 %
** Thiamin 7 %
** Niacin 7 %
** Vitamin B6 10 %
** Magnesium 12 %
** Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.