Thai pork stuffed cucumber soup recipe 

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.

Ingredients

  • 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)

Recipe

  1. Peel the skin from the cucumbers and cut into large chunks
  2. Deseed the cucumber chunks by using the small end of a teaspoon and digging out the seeds
  3. 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!
  4. 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
  5. Stuff your cucumber chunks with as much mince as possible and then roll the rest of the mince into little meatballs.
  6. Slowly drop the stuffed cucumber and meatballs into the soup mix and cook with a lid of for 15-20mins
  7. Add in the pak choi (optional), spring onion and coriander leaves and stir.
  8. 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.

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2 thoughts on “Thai pork stuffed cucumber soup recipe 

  1. Bee

    Nothing beats a warming soup on these cold winter days! it looks very healthy too. I like the idea of stuffing the cucumbers with the mince meat.

    Like

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