Cucumber Soup
| Ingredients |
| 250 g. cucumber |
| 100 g. minced-pork or chicken (Veg: minced tofu) |
| 1 tbsp. fish sauce (Veg: soy sauce) |
| 1 tbsp. oyster sauce (Veg: mushroom sauce) |
| 2 cups of pork or chicken stock (Veg: veg stock) |
| 1 tbsp. finely chopped coriander leaf |
| 1 tbsp. chopped Thai celery |
| 1 tsp. coriander root |
| 1 tbsp. garlic |
| 1 tbsp. pepper |
| Method |
| 1. In the mortar, pound the coriander root, pepper and garlic together. |
| 2. Mix the pounded portion with the minced pork. |
| 3. Add fish sauce and oyster sauce to the meat. |
| 4. Peel cucumber and core the cucumber to remove the seeds. |
| 5. Stuff the meat filling inside the core of the cucumber. |
| 6. Prepare the soup stock. Put 2 cups of the stock into a pot. |
| 7. Place the stuffed cucumber into the stock. |
| 8. Boil for 10 minutes with no lid; add the stock soup some time to prevent from drying. |
| 9. Keep boiling until the meat is cooked. |
| 10. Pour into the bowl, top with coriander leaf and Thai celery. |