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Home » Beef + Pork » Cambodian Pork and Cucumber Soup

Cambodian Pork and Cucumber Soup

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
February 1, 2018
4.83 from 23 votes


Last Updated January 2, 2019 | 1 Comment

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Cambodian Pork and Cucumber Soup

Inspired by my travels in Cambodia, this Pork and Cucumber Soup is easy, fast, and bursting with flavor!

Cambodian Pork and Cucumber Soup with onion and rice

I have to tell you guys something- this is more than just another random soup recipe. Wait, I take that back. Yes, technically it is. But, to me, this is more than just soup. Don’t worry, I’ll give you the short version of the story.

I first had this pork and cucumber soup, or a soup like it, while in Cambodia with my husband. We were traveling through Southeast Asia without a return date set, so we had all the time in the world to do whatever we wanted. Put in contact with a local orphanage, we decided to spend some time with the children volunteering. One night we were welcomed to stay for dinner. We humbly accepted. After all, these children and the people who run the orphanage literally have nothing. To offer a warm meal with rice is a big deal. We were incredibly grateful.

It was a pork and cucumber soup with a side of rice.

I have to admit, before taking my first bite I was skeptical. Cucumber in soup…really? Well, as you may imagine, I was more than pleasantly surprised by how well the cucumber tasted in soup. My husband agreed.

In fact, we fell so deeply in love with this humble pork and cucumber soup that it was the first thing we made for our family when we arrived home, 6 months later, from our travels abroad.

Cambodian Pork and Cucumber Soup

Cambodian Pork and Cucumber Soup

Cambodian Pork and Cucumber Soup

Cambodian Pork and Cucumber Soup

Cambodian Pork and Cucumber Soup

4.83 from 23 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Inspired by my travels in Cambodia, this Pork and Cucumber Soup is easy, fast, and bursting with flavor!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Soup
Cuisine Asian
Servings 4 servings
Calories 243 kcal

Ingredients
 
 

  • 1 tablespoon olive oil
  • 2 yellow onions - chopped
  • 4 stalks celery - chopped
  • ½ pounds cubed pork - see note
  • 8 cloves garlic - minced
  • 2 teaspoon Italian seasoning
  • 1 teaspoon salt - plus more to taste
  • ½ teaspoon black pepper
  • 3 tablespoon fresh chopped parsley - plus more for serving
  • 6-8 cups water or chicken broth
  • 2 English cucumber - chopped
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Instructions
 

  • Place the olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for 3-4 minutes, stirring occasionally, until onions are soft and translucent. Stir in the celery and cook with the onions for 2 minutes. Add the pork to the pot and mix well to combine. Cook, stirring frequently, for 3-4 minutes before adding the minced garlic, Italian seasoning, salt, black pepper, and chopped parsley to the pot. Stir well to combine and cook for 1 minute more.
  • Add the water or chicken broth to the pot and bring to a boil. Add the chopped cucumber, reduce heat to low and cover. Simmer soup for 15-20 minutes, or until vegetables are soft and cooked.
  • Ladle soup into bowls and top with additional chopped parsley, if desired.

Jessica's Notes

I used boneless pork loin chop for this soup but nearly any pork will work in this soup. I prefer this cut because it is easiest to chop into chunks and it's very lean.

Nutritional Information

Calories: 243kcal | Carbohydrates: 14g | Protein: 11g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 672mg | Potassium: 618mg | Fiber: 2g | Sugar: 5g | Vitamin A: 590IU | Vitamin C: 15.6mg | Calcium: 101mg | Iron: 1.7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Cambodian Cucumber Soup, Cambodian Pork and Cucumber Soup, Cambodian Pork Soup, Cambodian Soup
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Cambodian Pork and Cucumber Soup

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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

224 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Vivian says

    November 4, 2021 at 8:51 am

    This recipe is inauthentic and is not a true representation of Khmer food. First of all, no where in Cambodian cuisine do we use Italian seasoning or parsley. Secondly, it’s actually winter melon not cucumber! This traditional soup is served in many households including here in the U.S., not just in “humble” little orphanages in Cambodia. Please do not refer to this as “Cambodian soup” because it clearly is not. Cambodian cuisine is under represented so it’s a disappointment to see misleading recipes like these. This is cultural appropriation at its finest.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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