Cambodian Pork and Cucumber Soup
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4.8 from 5 votes

Cambodian Pork and Cucumber Soup

Inspired by my travels in Cambodia, this Pork and Cucumber Soup is easy, fast, and bursting with flavor!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Soup
Cuisine: Asian
Keyword: Cambodian Cucumber Soup, Cambodian Pork and Cucumber Soup, Cambodian Pork Soup, Cambodian Soup
Servings: 4 servings
Calories: 243kcal
Author: Jessica Randhawa

Ingredients

  • 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

Calories: 243kcal | Carbohydrates: 14g | Protein: 11g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 672mg | Potassium: 618mg | Fiber: 2g | Sugar: 5g | Vitamin A: 11.8% | Vitamin C: 18.9% | Calcium: 10.1% | Iron: 9.6%
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