Gaeng Jued Tang-gwa (Stuffed Cucumber Soup)


3 cucumbers, peeled and cut into

1 ½ inch lengths

1 ½ cups minced pork or chicken1 egg, lightly beaten

3 /12 ounces bean thread noodles

1 tablespoon fish sauce

½ teaspoon salt

¼ teaspoon freshly ground white pepper

1 sprig fresh cilantro, roughly chopped6 cups chicken stock


Scoop out the center of the cucumber pieces, taking care not to cut through the skin. Set the cucumbers aside. Mix the minced meat with the remaining ingredients, except the chicken stock (reserve some of the cilantro for garnish).

Stuff the cucumbers with the meat mixture, then steam over high heat for about 20 minutes. Heat the chicken stock in a saucepan over medium heat.

Add the steamed cucumber sections and cook until heated through. Garnish with the cilantro and serve hot.

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