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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
Serves: 2
Ingredients
- 100g cucumber, peel and seeds removed
- 500ml vegetable stock
- 2 spring onions, sliced
- 30ml soy sauce
- pepper
- 1 egg white
Method
- 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.
Comments
This recipe was first published in January 2002.
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