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Thaizeria – cucumber soup in Thai
The second recipe from the winner of the Thailand Challenge, Tomek, who runs a blog pinch.comMizeria is a classic addition to Polish pork chops, but what about a vegan version with a Thai twist?
Ingredients
- 3 greenhouse cucumbers
- ½ chili pepper
- 1 clove of garlic
- 1 tablespoon of grated ginger
- 2 tablespoons fish sauce
- 30 ml coconut milk 20-22%
- 2 tablespoons of coconut sugar
- grated peel of 1 lime
- 2 tablespoons of lime juice
- 4 tablespoons of herbs including coriander, Thai basil, mint
- 2-3 tablespoons of roasted and crushed cashews or peanuts
- salt
A method of preparing
1. Wash the cucumbers thoroughly and cut into very thin slices.
2. Salt the cucumbers and set aside for 20 minutes to soften and for the salt to draw out the water.
3. Meanwhile, combine lemon juice, fish sauce, and coconut sugar and stir until the sugar is completely dissolved.
4. Add creamy coconut milk, grated ginger, pressed garlic and chopped chili pepper.
5. Drain the cucumbers in a sieve and press them gently with a paper towel to remove as much water as possible.
6. Transfer to a bowl and combine with the previously prepared coconut sauce.
7. Add chopped herbs and mix.
8. Toast the nuts in a pan until golden brown.
9. Sprinkle the finished thaizeria with nuts and fresh mint or Thai basil leaves.
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