Best Asian Style Cucumber Soup Recipes

ASIAN-STYLE CUCUMBER SOUP

Steps:

• Peel cucumbers, then cut them in half lengthwise. Scoop out seeds. Slice cucumbers as thinly as possible (a mandoline is ideal for this). Mix them in a bowl with soy sauce, vinegar, chili and sugar, then refrigerate for about 20 minutes.
• Add stock, scallions, watercress or arugula if you like, and stir. Taste and adjust seasoning. Just before serving, garnish with herb or herbs of your choice.

ASIAN-STYLE CUCUMBER SOUP

Steps:

• If the stock is not cold, throw it in the freezer while you prepare the cucumbers. Peel them, then cut them in half the long way; use a spoon to scoop out the seeds. Slice them as thinly as possible (a mandoline is ideal for this). Mix them in a bowl with the soy sauce, vinegar, chile, and sugar and let sit, refrigerated, for about 20 minutes.
• Add the stock, scallion, and watercress or arugula if you like and stir. Taste and adjust the seasoning, then chill or serve. Just before serving, garnish with the herb(s).
• Variation
• Cucumber-Coconut Soup: Substitute 2 cups coconut milk and 1 cup water for the stock and, if you have it, nam pla (fish sauce) for the soy sauce. You can turn this simple soup into a hot weather main course by topping it with some precooked shrimp (simply grilled would be my first choice) just before serving.