Home » Thailand Cooking » Gaeng Jued Taeng Kwa Yad Sai – Stuffed Baby Cucumber Soup Recipe

Gaeng Jued Taeng Kwa Yad Sai – Stuffed Baby Cucumber Soup Recipe

Gaeng Jued Taeng Kwa Yad Sai - Stuffed Baby Cucumber Soup Recipe

Gaeng Jued Taeng Kwa Yad Sai – Stuffed Baby Cucumber Soup Recipe

Ingredients :

  • 3 baby or Japanese cucumbers, peeled and sliced into sections
  • 8 oz (225 g) ground pork or chicken
  • 1 egg, lightly beaten
  • 1 tablespoon fish sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 sprig fresh coriander leaves (cilantro), roughly chopped
  • 4 cups (1 liter) Thai Chicken Stock
  • Handful (2 oz/50 g) dried glass noodles (bean thread or cellophane noodles), soaked in warm water for 5 minutes to soften (optional)
  • 1 spring onion, cut into 1/2 -in (1-cm) pieces

Method :

  1. Scoop out the center of the cucumber sections, taking care not to cut through the outer flesh. Set the cucumbers aside.
  2. Mix the ground meat with the egg. fish sauce, salt, pepper and coriander leaves (cilantro). Reserve some leaves as garnish.
  3. Stuff the cucumbers with the meat mixture, then steam them in a bamboo or metal steamer over high heat for about 15 minutes.
  4. Heat the chicken stock in a pot over medium heat. Add the steamed cucumber sections and cook until heated through. Then add the glass noodles, if desired. Garnish with the spring onion and the remainer of the coriander leaves, and serve hot.

Serves 4 Preparation time 20 mins
Cooking time : 20 mins

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Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren

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See also Thailand Cooking “Gaeng jued woon sen – Clear Soup with Glass Noodles Recipe”