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    Cucumber and Egg Soup

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    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.

    • Preparation time: 5 minutes
    • Cooking time: 9 minutes
    • Total time: 14 minutes 15 minutes

    Serves: 2


    • 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.

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    5 stars