Old Cucumber Soup with Carrots

This Old Cucumber Soup with Carrots is a simple Chinese soup with a light, naturally sweet broth. I love to make this simple version as it only uses a few natural ingredients. This soup helps reduce body heat, especially in warm weather.

If you prefer the classic version, do check out this classic Old Cucumber soup recipe here.

Watch How to Make Old Cucumber Soup with Carrots:

Why You’ll Love This Recipe

• Light, naturally sweet broth
• Simple ingredients with minimal seasoning
• Commonly made to help reduce body heat

What is Old Cucumber?

Old cucumbers, botanically classified as Cucumis sativus, are cucumbers that have been left on the vine to mature and harden. They are believed to be a more developed version of the Chinese yellow cucumber, and are also known as timun tua in Malaysia and lou wong kua in Chinese, meaning “old yellow gourd.” (Source: Specialty Produce)

After long simmering, it becomes soft and slightly mushy, and releases a natural sweetness into the broth.

Ingredients 材料

800 grams pork ribs for soup 800克猪肋排（用于煲汤）

3 large carrots (500 grams) 3个大胡萝卜 (500克）

1 old cucumber （+/-900 ）1个老黄瓜 （+/-900克）

3 litres water 3升水

1/4 teaspoon salt 1/4茶匙盐

Method:

Clean and Blanch the pork ribs

• Rinse the pork ribs thoroughly with water.
• Place the pork ribs in a pot with room temperature water.
• Bring to a boil. (Starting with room temperature water helps draw out impurities.)
• Remove the pork ribs and set aside.

Prepare the carrots

• Trim the ends and cut into large chunks.
• Set aside.

Prepare the old cucumber

• Clean the cucumber thoroughly and scrub with a bit of salt under running water.
• Trim the ends, slice in half, and remove the seeds.
• Cut into large chunks.

Cook the soup

• Add pork ribs, carrots, and old cucumber into a large pot.
• Pour in water and bring to a boil.

Simmer the soup

• Reduce to the lowest heat and simmer for about 4 hours.

Season the soup

• Add salt and mix well.

Cooking tips:

Start with room temperature water:
This helps draw out impurities from the pork ribs for a cleaner broth.

Blanch the ribs first:
Blanching removes impurities and improves the taste of the soup.

Scrub the cucumber with salt:
This helps clean the skin thoroughly without peeling it.

Cut ingredients into large chunks:
Larger pieces hold their shape better during long simmering.

Simmer on low heat:
Gentle simmering allows the natural sweetness of the ingredients to develop.

Frequently Asked Questions (FAQ)

Why is this soup good for reducing body heat?
In Chinese cooking, old cucumber is considered a “cooling” ingredient. Soups like this are commonly made during hot weather to help balance the body and make you feel less heaty.

Why do Chinese people make soups regularly?
Chinese soups are often prepared to complement a meal and to support overall well-being. They are usually made with simple ingredients and simmered slowly to extract natural flavours and nutrients.

Can I use chicken instead of pork ribs?
Yes. You can substitute pork ribs with chicken for a lighter version.

Do I need to peel the old cucumber?
No. Just clean it thoroughly and remove the seeds.

How do I check whether the soup is ready?
The old cucumber and carrots should be soft, and the pork ribs should be tender and easy to pull apart.

What to Serve with this dish

This dish pairs very well with a bowl of warm rice and simple dishes. These dishes pair nicely together for a balanced meal, like:

Steamed Ginger Chicken

Steamed Egg with Chicken Essence

Honey Pork Ribs

This Old Cucumber Soup with Carrots is simple and easy to prepare. The broth is light and naturally sweet. I make this soup regularly especially during warm weather.

Print Recipe for Old Cucumber Soup with Carrots: