Thai Cucumber Soup

This interpretation of classic Thai cucumber soup combines peeled, chopped cucumbers, green onions, parsley, cilantro, and lemon grass in a chicken broth base seasoned with soy sauce, fish sauce, ginger, and sour cream.

• Preparation Time: 35 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 5 mins
• Calories: 116 Calories

Ingredients

• 1 teaspoon ground ginger
• 2 tablespoons butter
• ½ cup sour cream
• 2 cups water
• salt and ground black pepper to taste
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh cilantro
• ⅓ cup red wine vinegar
• 1 teaspoon soy sauce
• 1 quart chicken broth
• 1 tablespoon fish sauce
• 2 tablespoons sliced green onion
• 3 cucumbers, peeled and chopped
• 3 hot chile peppers, seeded and minced
• 1 tablespoon lemon grass, chopped
• 1 tablespoon fresh garlic, minced

Recipe Instructions

Step 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.