Thai cucumber soup is a flavorful and aromatic dish that combines the refreshing taste of cucumber with the vibrant spices and herbs characteristic of Thai cuisine. This chilled soup is perfect for warm weather, offering a unique blend of flavors that includes coconut milk, lime, and fresh herbs. Easy to prepare and packed with nutrition, it makes for a delightful appetizer or a light meal.
Ingredients:
- 2 large cucumbers, peeled and chopped
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth (or water) (find my broth recipes HERE and HERE)
- 1 tablespoon lime juice (or to taste)
- 1-2 tablespoons fresh ginger, grated
- 1 clove garlic, minced
- 1-2 tablespoons fish sauce or soy sauce (for a vegetarian option)
- 1-2 teaspoons red curry paste (adjust to taste)
- Fresh cilantro or Thai basil for garnish
- Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine the chopped cucumbers, coconut milk, vegetable broth, lime juice, grated ginger, minced garlic, fish sauce (or soy sauce), and red curry paste.
2. Blend until smooth and creamy. Adjust the consistency with more broth or water if needed.
3. Taste and season with salt and pepper, adding more lime juice or curry paste if desired.
4. Chill the soup in the refrigerator for at least 30 minutes to allow the flavors to develop.
5. Serve the chilled Thai cucumber soup in bowls, garnished with fresh cilantro or Thai basil. Enjoy this refreshing and exotic soup as a delightful addition to your meal!
Aprile's Kitchen 