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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    Reviews in English (26)


    I had to make some changes because I didn't have lemongrass or chile peppers...added lemon zest and juice of a half of lemon, sprinkled with crushed red pepper and 1/2 tsp cayenne pepper. What an interesting soup! I also added a can of straw mushrooms and 1 thinly sliced carrot. Next time I am going to add coconut milk instead of sour cream to give it more of a thai taste. Adjust the amount of vinegar and heat to your liking. I will make this again!  -  01 Dec 2009  (Review from Allrecipes US | Canada)


    This was one of few recipies which I could not imagine how the dish would come out until I actually make it...this is a very good sour-spicy soup. Even though I made it only with cucumbers following the recipe, I think I can add other vegetables, like mushrooms and carrots. I will make this again!  -  07 Jan 2008  (Review from Allrecipes US | Canada)


    This was great, but I did change the recipe so this review might not be too helpful. I had some spicy homemade vegetable stock on hand, so I used that and left out the chile peppers. I also used tangerine zest instead of lemon grass because that is so hard to find. I recommend this recipe  -  18 Dec 2007  (Review from Allrecipes US | Canada)

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