Thai cucumber soup

Thai cucumber soup


27 people made this

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


Serves: 6 

  • 30g butter
  • 2 tablespoons sliced spring onion
  • 3 cucumbers, peeled and chopped
  • 75ml red wine vinegar
  • 1L chicken stock
  • 500ml water
  • 3 red or green chillies, seeded and minced
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh coriander
  • 1 tablespoon lemongrass, 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
  • 125ml soured cream

Prep:35min  ›  Cook:30min  ›  Ready in:1hr5min 

  1. Melt the butter in a deep pan over medium heat. Add the spring onions, and cook until soft. Stir in the cucumbers, vinegar, chicken stock, water, chillies, parsley, coriander, lemongrass, 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 soured cream until evenly blended, and simmer 10 minutes more.

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