This dish is inspired by by teen years living in Thailand. Simple, delicious and fresh, this dish in Thai is called ‘Gang Jued’ and is made with a clear light broth and cooked cucumber. It may not be as famous as ‘Tom Yum Kung’ and it’s definitely not as spicy, but it should probably be known a bit more.
- 150g of pork mince
- 2 long, wide cucumbers
- Small bunch of coriander/cilantro (chopped, keep leaves and stalk separate)
- 3 cloves of garlic, minced
- 1/2 tsp cracked black pepper
- 1 pork/ham stock cube
- 3 tbsp of light soy sauce (used for flavour)
- 1 tbsp of dark soy sauce (used for colour)
- 2 spring/salad onions, chopped
- 3 cups of water
- Pak Choi (optional)
- Peel the skin from the cucumbers and cut into large chunks
- Deseed the cucumber chunks by using the small end of a teaspoon and digging out the seeds
- Now prepare your pork mince filling. Add pork, 2 cloves of garlic, 2 tbsp of light soy sauce, pepper, coriander stalk and mix well. Use your hands!
- Add water to a pan and bring to the boil, adding 1 tbsp of light soy sauce and dark soy sauce, 1 clove of garlic and the pork/ham stock cube
- Stuff your cucumber chunks with as much mince as possible and then roll the rest of the mince into little meatballs.
- Slowly drop the stuffed cucumber and meatballs into the soup mix and cook with a lid of for 15-20mins
- Add in the pak choi (optional), spring onion and coriander leaves and stir.
- Don’t let it all cook for too long and then serve!
Such a wonderful, light and tasty dish for a cold evening and unusually for Thai food, it doesn’t contain the spicy, sweet and sour element, just the salty.