Lamb and Cucumber Soup

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Total Time
1hr 5mins
Prep
45 mins
Cook
20 mins

This is a variation on hot and sour soup

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Ingredients

Nutrition
  • 8 ounces lamb steaks
  • 1 tablespoon light soy sauce
  • 1 tablespoon chinese rice wine
  • 12 teaspoon sesame oil
  • 1 cucumber, cut into a 3 inch piece
  • 1 tablespoon rice wine vinegar
  • 3 cups chicken stock
  • salt and pepper

Directions

  1. Trim off any excess fat from the lamb and discard.
  2. Thinly slice the lamb into small pieces.
  3. Put in a shallow dish and add the soy sauce, rice wine and sesame oil. Set aside to marinate for 25-30 minutes. Then discard the marinade.
  4. Halve the Cucumber piece lengthwise then cut into thin slices Diagonally.
  5. Bring the Chicken stock to a rolling boil in a wok.
  6. Add the lamb slices and stir to seperate. Bring back up to a boil then add the cucumber slices, vinegar and salt/pepper. Bring to a boil again and serve immediately.