Cold cucumber soup - naing kuk *

Yield: 4 servings

Measure 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

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.

From Asia The Beautiful Cookbook. Typed by Syd Bigger.

Similar recipes