Cucumber and Egg Soup

Dishes do not have be full of chilli and coconut milk to claim Thai authenticity - witness this light, yet satisfying soup.


  • 100g cucumber, peel and seeds removed
  • 500ml vegetable stock
  • 2 spring onions, sliced
  • 30ml soy sauce
  • pepper
  • 1 egg white


  1. 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.
  2. 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 15 minutes

Serves: 2

5 stars

Average user rating Based on 3 ratings

This recipe was first published in Tue Jan 01 00:00:00 GMT 2002.