Thai Cucumber Soup Recipe - Allrecipes.com
Thai Cucumber Soup Recipe
  • READY IN ABOUT hrs

Thai Cucumber Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    35 mins
  • COOK

    30 mins
  • READY IN

    1 hr 5 mins

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.
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Reviews More Reviews

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!

 
Most Helpful Critical Review
Oct 08, 2009

Not good at all...

 

21 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!

 
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 :)

 
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.

 
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.

 
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!

 
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!

 

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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.

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