Cold cucumber soup - naing kuk
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Cucumbers |
| 2 | tablespoons | Light Soy Sauce |
| 1½ | tablespoon | White Vinegar |
| 1 | tablespoon | Chopped Green Onions |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Chili Powder |
| 1½ | teaspoon | Sesame Oil |
| 5 | cups | Chicken Stock |
| 2 | teaspoons | White Sesame Seeds |
Directions
Peel the cucumbers and slice very thinly. Place in a dish and add the soy sauce, vinegar, green onions, sugar, chili powder and sesame oil. Set aside for 1 hour, then add the chicken stock.
Toast the sesame seeds in a small pan over medium heat until they turn golden and begin to pop, then grind finely.
Transfer the soup to a tureen and sprinkle on the sesame seeds. Serve at room temperature or slightly chilled.
Typed by Syd Bigger.