Well, I’ve really done it this time. I’ve created a monster! I introduced Jason to Pa-nang at our favorite Thai restaurant and now he’s addicted. To be honest, I’m not all that broken up about it, as I myself am addicted to the Gang Musmun they make.

What does this have to do with soup, you ask? Well it just so happens that this restaurant serves soup prior to your meal and one of our favorites is a very simple soup of cucumber in broth with some scallions. It’s the kick of pepper that really makes it stand out. I sought to recreate it at home and the result is something a little more filling than the original, which makes it great as an entree. It’s also ridiculously simple. It got the seal of approval when Jason (who rarely cares for soup) devoured it.

Ingredients

We like to enjoy this soup with a slice of crusty ciabatta bread for dunking. Baked slices of baguette would also be delicious. This week, I didn’t have a bread or the edamame, so I used Wasa Crispbread and frozen peas instead.

1. 1 cucumber, peeled and diced
2. 1 cup frozen shelled edamame (or frozen peas)
3. 1 bunch scallions, chopped
4. 2 cups chicken broth
5. 2 cups water
6. 1 Tablespoon Butter
7. 1/2 teaspoon crushed red pepper flakes (adjust amount to your taste)
8. Kosher salt & freshly ground black pepper

Directions

Melt the butter in a 3 quart saucepan over low heat. Add the scallions and red pepper flakes and saute until the scallions are tender, 1-2 minutes. Add the broth, water, and edamame. You may also want to add in extra red pepper flakes if you find the heat to be too mild. Bring the mixture to a boil, reduce heat to medium-low, and add the cucumber. Simmer for 5-10 minutes (until the edamame is heated through). Add salt & black pepper to taste.

Check the seasoning one last time. If the broth seems too strong, add more water 1/2 cup at a time. Adjust salt and pepper if needed. Serve and enjoy.