ZESTY THAI CUCUMBER SOUP
We were first introduced to this soup in a restaurant. Once we had it I was pestered to find it online and make it. I found it nowhere and so this is the nearest I came to the restaurant style.
Provided by Kristen Langford
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Heat vegetable oil in a soup pot over medium heat; cook and stir cucumbers until softened, about 5 minutes. Cook and stir green onions with cucumbers until green onions are softened, about 5 more minutes. Pour in chicken broth and lemon juice. Stir in sugar and bring soup to a boil.
- Reduce heat to low, cover soup, and simmer until vegetables are tender, about 20 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 67.3 calories, Carbohydrate 6.8 g, Cholesterol 3.1 mg, Fat 4 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 0.5 g, Sodium 605.1 mg, Sugar 2.1 g
ASIAN-STYLE CUCUMBER SOUP
Provided by Mark Bittman
Categories easy, quick, soups and stews, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel cucumbers, then cut them in half lengthwise. Scoop out seeds. Slice cucumbers as thinly as possible (a mandoline is ideal for this). Mix them in a bowl with soy sauce, vinegar, chili and sugar, then refrigerate for about 20 minutes.
- Add stock, scallions, watercress or arugula if you like, and stir. Taste and adjust seasoning. Just before serving, garnish with herb or herbs of your choice.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 2 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 922 milligrams, Sugar 8 grams
ASIAN-STYLE CUCUMBER SOUP
Steps:
- If the stock is not cold, throw it in the freezer while you prepare the cucumbers. Peel them, then cut them in half the long way; use a spoon to scoop out the seeds. Slice them as thinly as possible (a mandoline is ideal for this). Mix them in a bowl with the soy sauce, vinegar, chile, and sugar and let sit, refrigerated, for about 20 minutes.
- Add the stock, scallion, and watercress or arugula if you like and stir. Taste and adjust the seasoning, then chill or serve. Just before serving, garnish with the herb(s).
- Variation
- Cucumber-Coconut Soup: Substitute 2 cups coconut milk and 1 cup water for the stock and, if you have it, nam pla (fish sauce) for the soy sauce. You can turn this simple soup into a hot weather main course by topping it with some precooked shrimp (simply grilled would be my first choice) just before serving.
ASIAN-STYLE TOFU & CUCUMBER NOODLES
Noodles and tofu make this veggie dish a filling supper, while the chilli and peanuts give lots of flavour
Provided by Good Food team
Categories Dinner, Main course, Side dish, Snack, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Mix the soy sauce, ginger and lime juice in a dish, then add the tofu. Leave to marinate for 5 mins, turning once. Boil the noodles for 4 mins, or according to pack instructions, then drain and cool.
- Dry the tofu on kitchen paper. Heat the oil in a non-stick frying pan, then fry tofu for 3 mins on each side until golden. Cut into cubes.
- To serve, mix the noodles, chilli, cucumber, tofu and the marinade in a bowl. Toss, then serve with lime wedges and peanuts.
Nutrition Facts : Calories 179 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 1.8 milligram of sodium
CUCUMBER SOUP WITH SOY AND SCALLIONS
For hot days, you can't beat this take on cucumber soup, which blows away the "classic" dairy-based version.
Provided by Mark Bittman
Categories easy, quick, soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel cucumbers, then cut them in half lengthwise. Scoop out seeds. Slice cucumbers as thinly as possible (a mandoline is ideal for this). Mix them in a large bowl with soy sauce, vinegar, chile and sugar, then refrigerate for about 20 minutes.
- Add stock, scallions, watercress or arugula if you like, and stir. Taste, and adjust seasoning. Just before serving, garnish with herb or herbs of your choice.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 2 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 922 milligrams, Sugar 8 grams
CHINESE CUCUMBER SOUP
Make and share this Chinese Cucumber Soup recipe from Food.com.
Provided by drhousespcatcher
Categories Clear Soup
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the broth in a soup pot and bring it to a boil. Add the cucumbers, mushrooms, scallions, salt , and pepper.
- Cover the soup pot and cook gently over low-medium heat for 15 to 20 minutes.
- Blend the soup in a blender. Add the extra seasonings-sesame oil, vinegar and ginger- and blend well.
- Refrigerate the soup for a few hours and serve cold. Or reheat the soup and serve it hot as the Chinese do.
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