Zesty Thai Cucumber Soup

Zesty Thai Cucumber Soup

5
KRISSY1123 0

"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."

Ingredients

45 m servings 67 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 67 kcal
  • 3%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 702 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Reduce heat to low, cover soup, and simmer until vegetables are tender, about 20 minutes. Season with salt and black pepper.
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Reviews

5
  1. 6 Ratings

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This was the first time I ever made or ate cucumber soup and was a bit skeptical but I had tons of cucumbers coming out of our garden and had to do something with them so I thought what the heck...

A simple, light, and yummy way to use up your extra cucumbers! Thanks for the recipe!

Delicious. My son, who hates cooked vegetables, also enjoyed this soup.

Awesome flavour! I added fresh cilantro only because I love cilantro. I'd Definitely make this again

This is good, but it's still missing something to be like they have at my favorite Thai restaurant. I think it would help if I use a more concentrated chicken broth next time. I'm not sure wha...