This spicy, sweet and sour soup is a Thai classic. Serve garnished with additional cucumber slices and parsley, and perhaps over rice.
1 hr 5 mins
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
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.
115 calories; 8.1 g total fat; 19 mg cholesterol; 278 mg sodium. 10.3 g carbohydrates; 2.4 g protein; Full Nutrition