LOCATION: Recipes >> Asian >> Lamb Cuke Soup
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Lamb Cuke Soup
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Peking Sliced Lamb and Cucumber Soup
225 g (8 oz) boned lamb, cut into 2.5 cm (1 inch) strips
1 tablespoon soy sauce
pinch of MSG
1 teaspoon sesame oil
1.5 litres (2.5 pints) chicken stock
pinch of salt
pinch of freshly ground white pepper
1 cucumber, thinly sliced
1.25 tablespoons wine vinegar
Place the lam strips in a bowl with the soy sauce, MSG and sesame
oil and leave to marinate for 15 minutes.
Heat the chicken stock in a pan with the salt and white pepper.
Bring to the boil, then add the lamb strips. Poach for 1 minute,
then remove from the stock with a slotted spoon. Add the cucumber
and bring to the boil once more. Reduce the heat and simmer gently
for 2 minutes. Return the lamb to the pan and add the vinegar.
Bring back to the boil and serve at once.
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