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