in Soup Recipes, Thailand

Soup with stuffed cucumbers

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Ingredients for 4 servings:

  • 4 small cucumbers (cucumbers)
  • 1 coriander root(s), cleaned
  • 4 cloves garlic, peeled
  • 100 g pork, chopped
  • 100 g shrimp, coarsely chopped
  • 100 g chicken, chopped
  • 1 tsp fish sauce (alternatively light soy sauce)
  • 1 liter broth, made from pork and chicken bones
  • Coriander leaves as garnish
  • Pepper, white
  • 1 tsp egg(s), of which the egg white for binding
  • 2 mushrooms (shitake), sliced

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Kaeng Tued Tang Kua Sord Sai

Divide the cucumbers into three sections, scoop out the seeds and soft parts, and then peel them. Puree the coriander root and garlic with soy sauce, egg white, and white pepper. Mix with the chicken, pork, and chopped shrimp. Stuff the mixture into the cucumber sections. Cook the cucumbers and sliced ​​shiitake mushrooms in the broth for about 20 minutes. Ladle the cucumbers and broth into bowls and garnish with coriander leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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