Thai Cucumber Soup
Ingredients
- 2 tablespoons butter ⓘ
- 2 tablespoons sliced green onion ⓘ
- 3 cucumbers, peeled and chopped ⓘ
- 1/3 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 ⓘ
- 1/2 cup sour cream ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
574
kcal
29% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Soy
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).