“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.” - by KRISSY1123
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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
Amount Per Serving (4 total)
- Calories
- 67 cal
- 3%
- Fat
- 4 g
- 6%
- Carbs
- 6.8 g
- 2%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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 what else..." See more to adjust, but I definitely think that would help. I liked it well enough to give it another shot anyway."
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