Thai Cucumber Soup

Yield

6 servings

35

30

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

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.

Calories: 115 kcal

Carbohydrates: 10.3 g

Cholesterol: 19 mg

Fat: 8.1 g

Fiber: 1.2 g

Protein: 2.4 g

Sodium: 343 mg