Cucumber 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 BREAST, 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.