Cucumber soup

  

Tom yam gai
(Thai chicken soup)
  • 3/4 LITER CHICKEN STOCK (or use vegetable stock if you are vegetarian)
  • 2 CUCUMBERS, peeled and cut
  • 1/2 LITER YOGURT
  • 1/2 TSP CUMIN
  • 1/2 TSP CURRY POWDER
  • 1 CLOVE GARLIC
  • JUICE FROM 1/2 LEMON
    •
 
  • 1/2 LITER CHICKEN STOCK
  • 250 GRAM CHICKEN FILLET, cut
  • 2 CLOVES GARLIC, mashed
  • 1 ONION, chopped
  • 1 LEMON, rind and juice
  • 1 TSP SHRIMP PASTE
  • 1 TBSP SUGAR
  • 1 TSP SAMBAL
  • 1 STALK LEMON GRASS, chopped
  • GREEN CORIANDER, chopped
    •

Cook the cucumber 15 minutes in the stock with the curry and the cumin. Puree the cucumbers. Mix in all the other ingredients. Cool in the fridge for at least 3 hours.

Fry the onion and the garlic 3 minutes, add the chicken fillet, fry 3 minutes more. Add the shrimp paste, the chicken stock, the sugar, the lemon juice and rind, the sambal and the lemon grass, simmer for 10 minutes. Just before serving, sprinkle the green coriander on top.

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