Zesty Thai Cucumber Soup

Ingredients

• 2.5 cups chicken broth 
• 3  cucumbers diced peeled
• 0.5 cup green onion chopped
• 4 servings salt and ground pepper black to taste
• 1.5 tablespoons juice of lemon 
• 1 tablespoon vegetable oil 
• 1 teaspoon sugar white

Equipment

• pot

Directions

1. Heat vegetable oil in a soup pot over medium heat; cook and stir cucumbers until softened, about 5 minutes. Cook and stir green onions with cucumbers until green onions are softened, about 5 more minutes.
2. Pour in chicken broth and lemon juice. Stir in sugar and bring soup to a boil.
3. Reduce heat to low, cover soup, and simmer until vegetables are tender, about 20 minutes. Season with salt and black pepper.