Best Thai Cucumber Soup Recipes

THAI CUCUMBER SOUP

Thai Cucumber Soup image

This spicy, sweet and sour soup is a Thai classic. Serve garnished with additional cucumber slices and parsley, and perhaps over rice.

Provided by Dayna Finley Jackson

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 16

Ingredients

2 tablespoons butter
2 tablespoons sliced green onion
3 cucumbers, peeled and chopped
⅓ 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
½ cup sour cream

Steps:

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 Facts : Calories 115.5 calories, Carbohydrate 10.3 g, Cholesterol 18.6 mg, Fat 8.1 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 5 g, Sodium 278.3 mg, Sugar 3.7 g

ZESTY THAI CUCUMBER SOUP

Zesty Thai Cucumber Soup image

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.

Provided by Kristen Langford

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 7

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 605.1 mg, Sugar 2.1 g