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.

4.29 from 14 votes

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Prep Time: 25

Cook Time: 25

Total Time: 50

Servings:

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

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