I tried this recipe yesterday from the Cravings Cookbook by Chrissy Teigen. This tasty soup contributed by her Thai mom was truly easy to make…even for someone like me who is prone to cooking disasters.
This serves 8-10 people (it’s a HUGE pot of yumminess)
Prep time: 20 minutes Total time: 1 hour
1 lb ground pork
1/4 cup light soy sauce
10 cloves of garlic, mashed or minced
1/4 teaspoon of freshly ground black pepper
5 large cucumbers
3 chicken bouillon cubes (I substituted with 3 cups of chicken stock)
1/4 cup thinly sliced scallions
1 bunch of mushrooms (Chrissy recommended these really adorable mini mushrooms called honshimeji mushrooms. I used 1 bunch of shiitakes and half a carton of sliced white mushrooms from Trader Joe’s- my husband and I love mushrooms.)
OPTIONAL for some spice: chili flakes
Mix the ground pork, soy sauce, garlic, and pepper. I started to mix it with a fork and realized that mushing the stuff with your hand is way more efficient. The feeling might gross you out. I loved it.
I used up about 14 soy sauce packets that I have collected over years of sushi delivery.
Get your cucumbers out. Peel them and leave the ends on.
Naked cucumbers. I wouldn’t worry about getting them perfectly peeled. The cucumbers actually look better with the contrasting darker green and lighter green striations from leaving some skin on.
The instructions call for cutting the cucumbers into halves. If you have some longer cucumbers like I did, I would cut those into thirds. After cutting, they ranged from 4-6 inches.
Then use a pineapple corer to hollow out the cucumbers. The book mentions that you can also use a measuring spoon, but I have no idea how to properly use that as a tool for this. I figured out another method though.
I didn’t have a pineapple corer, so I used a crab meat scooper. The opposite end of the fork looking one. It worked really well.
I saved the cucumber guts to add to my juicing ingredients.
Now it’s time to stuff your cucumbers! I liked that the ones cut into thirds created tubes with two open ends. It was easier to squish the stuffing in from both sides.
I had leftover stuffing so I rolled the pork mixture into little meatballs.
Next, place your bouillon cubes or pour your chicken stock into a wide soup pot. Combine with 12 cups of water and turn the stove to high heat. Once it starts to boil, add your cucumbers (and meatballs) and reduce the heat. Simmer for 30 minutes.
Cucumber and meatballs jacuzzi party!
Use this time to prep and cut up your mushrooms and scallions.
After 30 minutes, add the mushrooms (plus chili flakes if you want) and leave on the heat until the pork looks fully cooked. The directions recommend 15 additional minutes.
When you’re ready to eat, sprinkle some scallions on top. Enjoy!!