Naing Kuk (Cold Cucumber Soup)

My son, Rowan, brought this recipe back from the World Scout Jamboree in Korea. We are harvesting our aquaponics grown Lebanese cucumbers and this recipe is idea for our hot Christmas period, especially at lunchtime.
2 medium cucumbers, each about 6 ins 15 cms long
2 tsp light soya sauce
1 1/2 Tblsp white vinegar
1 Tblsp chopped green onions
1/2 tsp sugar
1/2 tsp chilli powder
1 1/2 tsp sesame oil
2 pts 1 Lt vegetable stock
2 tsp white sesame seeds
Peel the cucumbers and slice thinly. Place in a dish and add the soya sauce, vinegar, green onion, sugar, chilli powder and sesame oil. Set aside for 1 hour.
Then add the stock.
Toast the sesame seeds in a small pan over medium heat until they turn golden and begin to pop. Grind finely.
Transfer the soup to a tureen and sprinkle on the sesame seeds.
Serve at room temperature or slightly chilled.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Soup. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s