*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I had to make some changes because I didn't have lemongrass or chile peppers...added lemon zest and juice of a half of lemon sprinkled with crushed red pepper and 1/2 tsp cayenne pepper. What an interesting soup! I also added a can of straw mushrooms and 1 thinly sliced carrot. Next time I am going to add coconut milk instead of sour cream to give it more of a thai taste. Adjust the amount of vinegar and heat to your liking. I will make this again!
This was one of few recipies which I could not imagine how the dish would come out until I actually make it...this is a very good sour-spicy soup. Even though I made it only with cucumbers following the recipe I think I can add other vegetables like mushrooms and carrots. I will make this again!
This was great but I did change the recipe so this review might not be too helpful. I had some spicy homemade vegetable stock on hand so I used that and left out the chile peppers. I also used tangerine zest instead of lemon grass because that is so hard to find. I recommend this recipe:)
Excellent cold soup the next day. Wasn't too impressed with it just cooked the next day cold it's wonderful! To make it a hardier soup I add mushroom and carrot like the other reviewer suggested. I also thought it was not hot enough. I wouldn't de-seed as suggest but leave the seeds in and add even more chiles.
Fantastic! I wouldn't have dreamed of a hot cucumber soup but with the fish sauce taste it works for me. I used 4 cucumbers and seeded them and two serrano peppers rather than 3 (seeded). I skipped the lemongrass as none was on hand. I used a little extra chicken stock and no water and used an immersion blender right before adding the sour cream to give it a nice texture - but stopped when there was still some cucumber chunks. Will definitely make this again!
I did 5 c chicken broth and 1 can coconut milk instead of 4 c broth, 2 c water, and 1/2 c sour cream. I also forgot the butter. Other than that, I made as written and was surprised at how well it turned out.