Thai Cucumber Soup Recipes
SPICY CUCUMBER SOUP
This vegetarian soup is thick and savory with just the right amount of kick from curry and spices.
Provided by Chelsea!
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the olive oil in a saucepan over medium heat. Stir in the onions and garlic, and cook until the onion is very soft, about 10 minutes. Stir in the cucumber, vegetable broth, and milk. Season with soy sauce, parsley, red pepper flakes, cayenne pepper, curry powder, and sesame oil. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 10 minutes more. Transfer the hot soup to a blender, and carefully puree until the soup is creamy yet slightly grainy.
Nutrition Facts : Calories 133.1 calories, Carbohydrate 11.3 g, Cholesterol 2.4 mg, Fat 9.2 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 1.6 g, Sodium 583.4 mg, Sugar 5.4 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
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- Refrigerate for 1 hour. Soup may thicken as it chills, so add water as needed and adjust seasonings.
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