A traditional Thai soup direct from the chef’s village
Prep Time:
10 minutes
Cook Time:
1 hour, 10 minutes
Servings:
Ingredients
  • 2 quarts vegetable broth (recipe follows)
  • 1 cup diced cucumber, peeled and seeded
  • black pepper, to taste
  • 4 ounce firm tofu, diced
  • 1 green onion, thinly sliced
  • 1 medium white onion, diced
  • 2 small stalks celery, diced
  • 1 medium whole cucumber, diced
  • 2 teaspoon thin (light) soy sauce
  • 1 teaspoon sugar
  • 5 cilantro stems
  • 2 quarts water
  • salt and black pepper, to taste
Directions
  1. Step 1: In a large saucepan over medium heat, bring 2 quarts vegetable broth to a simmer. Add 1 cup diced cucumber and cook until tender, about 5 minutes. Season with black pepper, to taste.
  2. Step 2: To serve, ladle soup into serving bowls. Add about 1 tablespoon diced tofu per serving, and sprinkle with thinly sliced green onion.
  3. Step 1: In a large sauce pan over medium high heat, combine 1 diced medium white onion, 2 diced small stalks celery, 1 diced medium cucumber, 2 teaspoons thin (light) soy sauce, 1 teaspoon sugar, 5 cilantro stems and 2 quarts water. Season with salt and pepper, to taste.
  4. Step 2: Bring to a boil, then reduce to simmer for 1 hour. Strain broth and cool before storing refrigerated in an airtight container. Makes about 2 quarts.