Thai Cucumber Soup

Name: Thai Cucumber Soup
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Thai, Asian
Ingredients: 2 Tbsps butter; 946 milliliters chicken broth; 3 hot chile peppers, seeded and minced; 3 cucumbers, peeled and chopped; 1 Tbsp fish sauce; 1 Tbsp chopped fresh cilantro; 3 Tbsps chopped fresh parsley; 1 Tbsp fresh garlic, minced; 2 Tbsps sliced green onion; 1 teaspoon ground ginger; 6 servings salt and ground black pepper to taste; 1 Tbsp lemon grass, chopped; 79 milliliters red wine vinegar; 118 milliliters sour cream; 1 teaspoon soy sauce; 473 milliliters water

Thai Cucumber Soup is a gluten free recipe with 6 servings. One portion of this dish contains around 3g of protein, 8g of fat, and a total of 115 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. A mixture of butter, salt and ground pepper, cucumbers, and a handful of other ingredients are all it takes to make this recipe so tasty. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. It works well as a soup. If you like this recipe, you might also like recipes such as Thai Cucumber Salad, Thai Cucumber Salad, and Thai Cucumber Salad.

Instructions

Melt the butter in a deep pan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the green onions, and cook until soft. Stir in the cucumbers, vinegar, chicken broth, water, chile peppers, parsley, cilantro, lemon grass, 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 sour cream until evenly blended, and simmer 10 minutes more.

Ingredients you will need

Salt And Pepper

Chicken Broth

Chili Pepper

Green Onions

Lemon Grass

Fish Sauce

Sour Cream

Cucumber

Soy Sauce

Cilantro

Parsley

Vinegar

Garlic

Ginger

Water

Equipment

Frying Pan

Ingredients

Servings:

2Tbsps

butter 946milliliters

chicken broth 3

hot chile peppers, seeded and minced 3

cucumbers, peeled and chopped 1Tbsp

fish sauce 1Tbsp

chopped fresh cilantro 3Tbsps

chopped fresh parsley 1Tbsp

fresh garlic, minced 2Tbsps

sliced green onion 1teaspoon

ground ginger 6servings

salt and ground black pepper to taste 1Tbsp

lemon grass, chopped 79milliliters

red wine vinegar 118milliliters

sour cream 1teaspoon

soy sauce 473milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Lang & Reed Napa Valley Chenin Blanc. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 30 dollars per bottle.