Stuffed Cucumber Soup

1. 1

   Select cucumbers which are 7 to 8 inches long, but as small around as you can get.

2. 2

   Peel the cucumbers and then slice each across into four equal pieces.

3. 3

   Using a small spoon scoop out the seeds being careful to leave a inchbottom inch in each piece.

4. 4

   Preparing the meat stuffing: Combine the ground pork, garlic, ginger, Cilantro, 4 of the green onions, and fish sauce.

5. 5

   Make a small ball of the mixture and microwave for about a minute to cook thoroughly.

6. 6

   Taste for seasoning, and correct if needed.

7. 7

   Using your fingers stuff the meat mixture into the cucumbers (stick a toothpick through the side of the cucumber and into the meat to hold it in place while it cooks), and place in the hot stock.

8. 8

   Cook about 15 minutes and add the 4 remaining green onions cut in 2 inch lengths, the two carrots cut into matchsticks and the canned quail eggs.

9. 9

   Cook another 5 minutes and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.