Soup with stuffed cucumbers
4 servings
30 minutes
Cucumber soup with stuffing is an original dish of Thai cuisine that surprises with its harmony of flavors and unconventional approach. Thais love to experiment with textures, and this recipe is a vivid example of that. Tender, aromatic pork infused with onion, garlic, and fish sauce is encased in fresh, slightly crunchy cucumbers that absorb the rich flavor of the broth. The lightness of the vegetables combines with the depth of the meat aroma to create a balanced dish perfect for a cozy family dinner or an exquisite treat. In ancient times, such dishes were served in palaces where chefs aimed to impress guests with new presentation forms. Today this soup remains popular due to its refined taste and simplicity of preparation.
1
Mix the pork cut into large pieces, finely chopped onion and garlic, pepper, sugar, and fish sauce in a blender until as smooth as possible.
- Pork: 300 g
- Onion: 0.5 head
- Garlic: 2 cloves
- Ground black pepper: 1 teaspoon
- Sugar: 1 teaspoon
- Fish sauce: 2 tablespoons
2
Peel the cucumbers, leaving some skin for decoration. Cut off the ends of the cucumbers and slice them lengthwise into three equal parts. Hollow out the cucumbers and fill each part with a blender mixture, securing the open ends with toothpicks crosswise to prevent the filling from spilling out.
- Cucumbers: 3 pieces
3
Heat the broth in a large pot, carefully add the stuffed cucumbers. Cook on low heat for about 5 minutes. Add more spices if necessary. Remove from heat and serve.
- Chicken Thai Broth: 2 l