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THAI CUCUMBER SOUP
  • 2 tablespoons butter
  • 2 tablespoons sliced green onion
  • 3 cucumbers, peeled and chopped
  • 1/3 cup red wine vinegar
  • 1 quart chicken broth
  • 2 cups water
  • 3 hot chile peppers, seeded and minced
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon lemon grass, 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
  • 1/2 cup sour cream
  1. Melt the butter in a deep pan over medium heat. 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.

 

 
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