I’m craving Thai food today and it’s a rainy day so a Thai soup sounds really good right now. The ‘soup of my day’ is Cucumber Stuffed with Ground Pork Soup. It reminds me of when we were young and this is one of the soups that children, who do not have tolerance for spicy food, can eat. Let me tell ya, it’s a tough crowd in Thailand if you don’t eat spicy food. If you tell the restaurant “not spicy”, somehow the dish always end up with a chili or two. Not spicy means less spicy. Our mom’s trick is to say “kids’ meal”. It always works! ha ha 🙂
Let’s cook some food!
Here are the ingredients for the group pork mixture, Golden Mountain Seasoning sauce (or light soy sauce), Oyster sauce, garlic, baking powder and fresh ground black pepper.
- 2 cucumbers
- 8 oz. ground pork
- ½ cup carrots (2 small carrots), cut into small round thin slices
- 3 garlic cloves, minced
- 1 tablespoon Golden Mountain Seasoning sauce (or light soy sauce)
- 1 teaspoon oyster sauce
- ½ teaspoon ground pepper
- ¼ tsp baking powder (to make your pork tender)
- 32 oz. chicken stock
- cilantro leaves (for garnish)
- Mix ground pork (or you can use ground chicken or turkey), minced garlic, Golden Mountain Seasoning (or light say sauce), oyster sauce, pepper, and baking powder together.
- Peel cucumbers, cut each into 3 pieces, use a melon baller to scoop out the seeds and make room for stuffing. Stuff the pork mixture inside the cucumbers. Use toothpicks to secure the pork from falling out during cooking process.
- Peel carrots and slice them into thin disks.
- Add chicken stock in a medium pot, medium high heat. When the stock is boiling, add stuffed cucumbers and carrots into the pot.
- If you have some pork left, make small balls and drop them into the soup. Stir it a few times while the soup is boiling for about 15-20 minutes, until the cucumbers and pork in the center are cooked, then turn the heat off. Remove those toothpicks before serving.
- Garnish with cilantro leaves and serve with some Jasmine rice or Quinoa.