zesty-thai-cucumber-soup

Zesty Thai Cucumber Soup

1 Review Add a Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
KRISSY1123
Recipe by  KRISSY1123

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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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Review (1)

Rate This Recipe
Eepie
0

Eepie

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 to adjust, but I definitely think that would help. I liked it well enough to give it another shot anyway.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 67 cal
  • 3%
  • Fat
  • 4 g
  • 6%
  • Carbs
  • 6.8 g
  • 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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Thai Curry Soup

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