We all know that Chrissy Teigen is the undisputed queen of the Internet, but did you also know that she’s a super talented Chef. Normally, I’m not a huge fan of cookbooks- hey, I started cooking in the age of Pinterest— but when Chrissy announced- Cravings: Recipes for All the Food You Want to Eat— I knew I needed to read it.
And… drumroll please…it’s wonderful. From her chili-garlic oil (TO DIE FOR!), John’s Chicken & Waffles recipes to all her mother’s Thai-inspired recipes, You’ll find something for you. A couple months ago (!), G and I tried her mother’s Pork Stuffed Cucumber Soup, and I thought I’d share our results. It’s a perfect soup for when you need something light and filling. The best part is that you can re-use the mix as a topping for zoodles or a simple stir-fry. I hope you enjoy.
Pork Stuffed Cucumber Soup
Adapted from Chrissy Teigen’s Cravings
- 1 lb ground pork
- 1/4 cup light soy sauce
- 10 cloves of garlic, mashed or minced
- 1/4 teaspoon of freshly ground black pepper
- 1/4 teaspoon grand black pepper
- 5 large cucumbers
- 3 chicken bouillon cubes or 3 cups of chicken stock
- 1/4 cup of thinly sliced scallions
- 1 bunch of mushrooms (honshimeji mushrooms, shiitakes, sliced white mushrooms)
- Chili flakes/ chili garlic sauce
- Mixing bowl
- Veggie Peeler
- Measuring spoon, melon ball peeler or pineapple corer
- Large Pot
1. Mix pork, soy sauce, garlic, chili flakes and pepper. Use your hands for optimal mixing (and fun).
2. Peel and halve cucumbers. Use the spoon to hollow cylinder and remove seeds. Pack each tube with the pork mixture, spooning it in a little at a time to avoid air pockets*
3. In a large Dutch oven or wide soup pot combine 12 cups of water and bouillon cubes. If you are using chicken stock, boil 9 cups of water. Add stuffed cucumbers to pot and reduce heat to a low simmer. Let cucumbers cook for 30 mins. Then add, mushrooms and cook for another 15 minutes.
4. Serve in bowls with a garnish of scallions and some chili garlic sauce.
* There will be leftover pork mixture. I recommend pan frying and serving the next day onto of zoodles.
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