2 tablespoons butter2 tablespoons sliced green onion3 cucumbers, peeled and chopped1/3 cup red wine vinegar1 quart chicken broth2 cups water3 hot chile peppers, seeded and minced3 tablespoons chopped fresh parsley1 tablespoon chopped fresh cilantro1 tablespoon lemon grass, chopped1 tablespoon fresh garlic, minced1 tablespoon fish sauce1 teaspoon soy sauce1 teaspoon ground gingersalt and ground black pepper to taste1/2 cup sour creamMelt the butter in a deep pan over medium heat. Add the green onions, and cook until soft. Stir in the cucumbers, vinegar, chicken broth, water, chile peppers, parsley, cilantro, lemon grass, garlic, fish sauce, soy sauce, and ginger. Season to taste with salt and pepper. Simmer over medium heat until the cucumbers are soft, about 20 minutes. Stir in the sour cream until evenly blended, and simmer 10 minutes more.
Amount Per Serving Calories: 115 | Total Fat: 8.1g | Cholesterol: 19mg Powered by ESHA Nutrient Database
Servings Per Recipe: 6
Amount Per Serving
Calories: 115
Total Fat: 8.1g
Cholesterol: 19mg
Sodium: 343mg
Total Carbs: 10.3g
Dietary Fiber: 1.2g
Protein: 2.4g
VIEW DETAILED NUTRITION
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