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Stuffed Baby Cucumber Soup

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Published under: SoupThai

Baby Cucumbers – 3, peeled and sliced
Chicken – 225 gms, ground
Egg – 1, lightly beaten
Fish Sauce – 1 tblsp
Salt – 1/2 tsp
White Pepper Powder – 1/4 tsp
Coriander Leaves – 1 sprig, roughly chopped
Thai Chicken Stock – 4 cups
Dried Glass Noodles – handful, soaked in warm water for 5 minutes (optional)
Spring Onion – 1, cut into 1/2 inch pieces

1. Scoop out the centre of the cucumber, taking care not to cut through the outer flesh.
2. Keep aside.
3. Mix the ground chicken with egg, fish sauce, salt, pepper and coriander leaves.
4. Stuff the cucumbers with the chicken mixture.
5. Steam cook over high heat for about 15 minutes.
6. Heat the chicken stock over medium flame.
7. Add the steamed cucumber and cook until heated through.
8. Add the noodles.
9. Garnish with spring onions and coriander leaves.
10. Serve hot.

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