Stuffed Cucumber Soup
Yield
6 servingsPrep
20 minCook
35 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
ground pork
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| ½ | teaspoon |
ginger root
freshly grated |
|
| 1 | tablespoon |
fish sauce
|
|
| 8 | each |
scallions, spring or green onions
white part |
|
| 2 | small |
carrots
|
|
| 4 | each |
cucumbers
|
|
| 2 | quarts |
chicken broth
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
ground pork
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 2.5 | ml |
ginger root
freshly grated |
|
| 15 | ml |
fish sauce
|
|
| 8 | each |
scallions, spring or green onions
white part |
|
| 2 | small |
carrots
|
|
| 4 | each |
cucumbers
|
|
| 2 | quarts |
chicken broth
|
*
|
Directions
Select cucumbers which are 7 to 8 inches long, but as small around as you can get.
Peel the cucumbers and then slice each across into four equal pieces.
Using a small spoon scoop out the seeds being careful to leave a inchbottom inch in each piece.
Preparing the meat stuffing: Combine the ground pork, garlic, ginger, Cilantro, 4 of the green onions, and fish sauce.
Make a small ball of the mixture and microwave for about a minute to cook thoroughly.
Taste for seasoning, and correct if needed.
Using your fingers stuff the meat mixture into the cucumbers (stick a toothpick through the side of the cucumber and into the meat to hold it in place while it cooks), and place in the hot stock.
Cook about 15 minutes and add the 4 remaining green onions cut in 2 inch lengths, the two carrots cut into matchsticks and the canned quail eggs.
Cook another 5 minutes and serve immediately.
