Dishes do not have be full of chilli and coconut milk to claim Thai authenticity - witness this light, yet satisfying soup.
Cucumber and Egg Soup
- 100g cucumber, peel and seeds removed
- 500ml vegetable stock
- 2 spring onions, sliced
- 30ml soy sauce
- 1 egg white
- Cut the cucumber into thick slices. Put in a large saucepan with the stock and bring to the boil. Add the spring onions and simmer for 4-5 minutes.
- Add the soy and pepper to taste. Lightly beat the egg white and pour into the simmering soup, stirring continuously. Serve immediately.
- Preparation time: 5 minutes
- Cooking time: 9 minutes
- Total time: 14 minutes
Average user rating Based on 3 ratings
This recipe was first published in Tue Jan 01 00:00:00 GMT 2002.