Thai Pork Stuffed Cucumber Soup

Thai Pork Stuffed Cucumber Soup_Hero


Someone told me about Chrissy Teigan’s Thai pork stuffed cucumber soup and I knew I wanted to try making my own version of it.

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Now, I’ve never tried the Chrissy Teigan cucumber soup recipe and I have never heard of a pork cucumber soup before yesterday. BUT, the woman who posted her recipe to our supper club said she felt like the version she ate growing up had a bit more cilantro in the recipe compared to Chrissy Teigan’s cucumber soup recipe.

I did a little hunting and found a version on Cookpad by Kanya from Thailand. Her version uses lots of cilantro and also adds tofu, which I didn’t have, so I omitted that. But, I wanted to try a version similar to what she had growing up, so I used Kanya’s recipe as a starting point for exploration.

I did take her suggestion of white pepper in the ground pork and a healthy amount of cilantro stems in the broth and in the pork. The only other changes I made to this pork and cucumber soup included adding a bit of spice to both the pork and the soup broth. You can do this with either sambal oolek, sriracha, a bit of chili oil, or even just plain old crushed red pepper. I would have liked to have used minced up Thai chili peppers, but didn’t have any so I used sriracha.

How to make this Thai Pork Stuffed Cucumber Soup:

This pork cucumber soup recipe is ridiculously easy to make and honestly, you’ll spend the most amount of time hallowing out the cucumbers. In my recipe, I use about half the pork in two large cucumbers and the remaining half as itty bitty meatballs in the soup.

First, let’s get the broth going. I was amazed at how simple and flavorful the broth is. Simply combine water with sesame oil, soy sauce, pepper, sriracha, and one bunch minced cilantro stems. Combine everything in a pot and bring to a boil. reduce

While the broth is simmering, you’ll prep the cucumbers. Peel them and cut into three or four pieces depending on how long they are. Using the back of a teaspoon, scoop out the seeds and discard them.

The last major step is just making the pork. Combine the ground pork with minced cilantro, minced garlic, sriracha, soy sauce, and a bit of sesame oil. Carefully stuff the hallowed out cucumbers with the pork mixture. Roll any remaining pork into meatballs.

The last step is just tossing everything in the pot and letting it simmer vigorously for about 20 minutes. You don’t want to boil it too hard – just a hard simmer will do.

Finally, serve it up! Ladle everything into bowls and garnish with more cilantro and a minced green onion.

Looking for more soup recipes? Check my archives!

If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!

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Thai Pork Stuffed Cucumber Soup

Someone told me about Chrissy Teigan's Thai pork stuffed cucumber soup and I knew I wanted to try making my own version of it.
5 from 2 votes
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Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 4
Calories: 356kcal

Equipment

  • Large pot

Ingredients

Pork Mixture

  • 1 pound ground pork
  • 6 cloves garlic peeled and minced
  • 3 tablespoons soy sauce
  • ½ tablespoon sesame oil
  • 1-2 teaspoons sriracha, chili oil, sambal oolek or crushed red pepper to taste
  • 1 teaspoon ground white pepper
  • ¼ cup fresh cilantro leaves and stems minced (see note)

Cucumber Soup:

  • 2 large cucumbers
  • 6 cups water or low-sodium chicken stock
  • 3 tablespoons soy sauce
  • ½ tablespoon sesame oil
  • 1 bunch cilantro stems minced (see note)
  • 1 teaspoon black pepper
  • 1-2 teaspoons sriracha, chili oil, sambal oolek or crushed red pepper to taste
  • 1 scallion minced; white and green parts separated
  • Salt, to taste
  • Sesame seeds optional, for garnish

Instructions

Prepare the Broth:

  • Combine the water, soy sauce, sesame oil, minced cilantro stems, black pepper, sriracha, and white part of the scallion in a large pot and bring to a boil. Reduce heat to low and simmer as you prepare the rest of the ingredients.

Prepare the Cucumbers:

  • Peel the cucumbers and cut into three or four pieces depending on the length. Using the back of a spoon, hallow out the seeds and discard them. Set aside.

Prepare the Pork Mixture:

  • In a bowl, combine all of the ingredients for the pork and mix until well-combined.

Stuff the Cucumbers:

  • Carefully stuff the cucumbers with the pork. Roll any remaining pork into small meatballs.

Boil the Cucumbers:

  • Turn the heat on the broth to a vigorous simmer. Carefully drop the cucumbers and meatballs into the soup and cook for about 15-20 minutes until the pork is completely cooked through and the cucumbers have softened. Turn off the heat.

To Serve:

  • Ladle the soup into bowls. Garnish with extra cilantro leaves, minced green part of the scallion, and sesame seeds. Enjoy!

Notes

In this recipe, you can use 1 small bunch of cilantro. Cut the cilantro right beneath where the bunch becomes leafy and mince the stems. Use about 1/4 cup of the leaves for the meatballs and use any remaining cilantro as garnish. If you have a very large bunch,  just use discretion on how much cilantro you want to use!

Nutrition

Calories: 356kcal | Carbohydrates: 4g | Protein: 22g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 1573mg | Potassium: 401mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 2mg

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