Ingredients
2 tablespoons (40 g) butter
2 tablespoons sliced shallots
3 medium cucumbers, peeled and chopped
1/3 cup (85ml) red wine vinegar
1 litre of chicken or vegetable stock
2 cups (500ml) water
3 bird’s eye chillies, seeded and minced
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh coriander
1 tablespoon lemon grass, chopped
1 tablespoon fresh garlic, minced
1 tablespoon fish sauce
1 teaspoon soy sauce
1 teaspoon ground ginger
salt and ground black pepper to taste
½ cup sour cream (optional)
Method
Melt the butter in a large pot over medium heat.
Add the shallots, and cook until soft. Stir in the cucumbers, vinegar, stock, water, chillies, parsley, coriander, lemon grass, garlic, fish sauce, soy sauce and ginger. Season to taste with salt and pepper.
Simmer over medium heat until the cucumbers are soft, about 20 minutes.
Stir in the sour cream until evenly blended, and simmer 10 minutes more.
Author
from Brisbane’s Local Food blog