Cambodian Pork and Cucumber Soup

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

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

4.8 from 5 votes

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

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Course: Soup

Cuisine: Asian

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

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 243kcal

Author Jessica Randhawa

Ingredients

US Customary - Metric

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

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.

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.

Nutrition

Nutrition Facts

Cambodian Pork and Cucumber Soup

Amount Per Serving

Calories 243 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 5g 25%

Cholesterol 40mg 13%

Sodium 672mg 28%

Potassium 618mg 18%

Total Carbohydrates 14g 5%

Dietary Fiber 2g 8%

Sugars 5g

Protein 11g 22%

Vitamin A 11.8%

Vitamin C 18.9%

Calcium 10.1%

Iron 9.6%

* Percent Daily Values are based on a 2000 calorie diet.

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

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