Thai Cucumber Soup

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

INGRIDIENT

2 tablespoons butter

2 tablespoons sliced green onion

3 cucumbers, peeled and chopped

⅓ 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

½ cup sour cream

DIRECTION

Step: 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.

NUTRITION FACT

Per Serving: 116 calories; protein 2.4g; carbohydrates 10.3g; fat 8.1g; cholesterol 18.6mg; sodium 278.3mg.

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