This spicy, sweet and sour soup is a Thai classic. Serve garnished with additional cucumber slices and parsley, and perhaps over rice.
Loved this to use a glut of cucumbers. Used lemon zest and juice as no lemon grass and doubled the coriander as no parsley. I didn't peel our cucumbers as the skins are smooth and thin but then I have blended this soup without any cream and frozen it. When reheating will add whatever we have - creamed coconut or any of the creams or even yogurt would be lovely. A really great taste. - 25 Jul 2017
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)