Gaeng Jued Tang-gwa (Stuffed Cucumber Soup) แกงจืดแตงกวา
Servings: 4 to 6
3 cucumbers, peeled and cut into 1 ½ inch lengths1 ½ cups minced pork or chicken or shrimp1 egg, lightly beaten3 /12 ounces bean thread noodles1 tablespoon fish sauce½ teaspoon salt¼ teaspoon freshly ground white pepper1 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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