Zesty Thai Cucumber Soup Recipes

Steps:

• Heat the olive oil in a saucepan over medium heat. Stir in the onions and garlic, and cook until the onion is very soft, about 10 minutes. Stir in the cucumber, vegetable broth, and milk. Season with soy sauce, parsley, red pepper flakes, cayenne pepper, curry powder, and sesame oil. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 10 minutes more. Transfer the hot soup to a blender, and carefully puree until the soup is creamy yet slightly grainy.

Steps:

• Peel cucumbers, then cut them in half lengthwise. Scoop out seeds. Slice cucumbers as thinly as possible (a mandoline is ideal for this). Mix them in a bowl with soy sauce, vinegar, chili and sugar, then refrigerate for about 20 minutes.
• Add stock, scallions, watercress or arugula if you like, and stir. Taste and adjust seasoning. Just before serving, garnish with herb or herbs of your choice.

Steps:

• In a Dutch oven, cook beef, celery and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in water, potatoes, corn, pasta and jalapeno. , Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until pasta is tender. Stir in the remaining ingredients and heat through., Freeze option: Cool soup and transfer to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

Steps:

• If the stock is not cold, throw it in the freezer while you prepare the cucumbers. Peel them, then cut them in half the long way; use a spoon to scoop out the seeds. Slice them as thinly as possible (a mandoline is ideal for this). Mix them in a bowl with the soy sauce, vinegar, chile, and sugar and let sit, refrigerated, for about 20 minutes.
• Add the stock, scallion, and watercress or arugula if you like and stir. Taste and adjust the seasoning, then chill or serve. Just before serving, garnish with the herb(s).
• Variation
• Cucumber-Coconut Soup: Substitute 2 cups coconut milk and 1 cup water for the stock and, if you have it, nam pla (fish sauce) for the soy sauce. You can turn this simple soup into a hot weather main course by topping it with some precooked shrimp (simply grilled would be my first choice) just before serving.