• 2 (asian) cucumbers
  • 1 chili pepper
  • 1 onion
  • 3 cm fresh ginger, peeled
  • 5 spring onions
  • 2 tbsp sunflower oil
  • 400 ml vegetable stock
  • 250 ml coconut milk
  • 1 tbsp white wine vinegar
  • 4 tbsp fried onions
  • 8 sprigs fresh coriander

Author of this recipe

Asian wok cucumber

Asian wok cucumber

Food blogger / food writer

In Western Europe cucumbers are usually eaten raw. In Asian countries they are often prepared in the wok. An Asian cucumber has a prickly skin and the consistency is nore firm. It is therefore... Read more

Why eat them raw? Did you know that cucumbers can be eaten as a soup? This cucumber soup is delicious. The ginger gives it an asian touch and the coconut milk makes it nice and creamy. Ready to eat in about half an hour. Just perfect for a cold, rainy fall day.

Total votes: 546


  • Chop the cucumbers into small pieces of 1 cm.
  • Remove the green stem and the seeds from the chili pepper and then slice it into strips.
  • Finely chop onion. Peel ginger and grate it. Cut spring onion into rings.
  • Heat the oil in a soup pot and stir-fry the cucumber, chili pepper, onion, ginger and spring onion for 5 min. over a medium heat.
  • Add the stock and coconut milk and then bring to boil.
  • Reduce heat, cover and leave to simmer for 15 min. until the cucumber is soft.
  • Then use a hand blender to puree it into a smooth soup. Season to taste with salt and vinegar (be careful with the vinegar, just a few drops).
  • Coarsely chop the coriander leaves. Serve the soup in bowls and garnish with the fried onions and coriander.

Tips from the author

An Asian-style cucumber has a spiny skin and the texture is more dry, so it is more suitable for stir-frying; it retains its firm bite, shape and crunchiness even after cooking. Did you know that only 20% of Western consumers currently use cucumbers in their stir-fried meals? Become a trend-setter and try an Asian cucumber, often available in Chinese supermarkets. 
asian cucumber

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