Thai Stuffed Cucumber Soup Recipe
|1||teaspoon||light soy sauce|
|2 ½||cups||chicken stock|
|1 ½||tablespoons||fish sauce|
|¼||cup||sliced green onion|
|1||tablespoons||fried garlic in cooking oil|
Cut both ends off each of the washed cucumbers. Scrape out the flesh and discard. Mix together pork, ¼ teaspoon pepper and light soy sauce in a small mixing bowl, knead lightly. Fill the cucumbers with this stuffing. Push a toothpick crossways through each piece of cucumber to prevent the stuffing from falling out. Arrange stuffed cucumbers on the shallow container. Microwave, covered, at High (600-700 Watts) for 3 minutes. Pour the stock in a 2-quart container, cook, covered, at High for 6 minutes. Remove from the oven, add stuffed cucumbers and season with fish sauce. Further cook for 5 minutes. Sprinkle fried garlic, ground pepper and green onion before serving.