KANG CHEUD TANG-RAN SODSAI - STUFFED ZUCCHINI SOUP.

Servings: 6
Ingredients:

3    Zucchini, Medium Size.
1 1/2 c  Lean Ground Pork or Chicken.
2    Eggs, lightly beaten.
2 T  Fish Sauce.
Ground White Peppers.
2 T  Cilantro, chopped.
6 c  Chicken or Pork Stock.

Peel zucchini and cut into approximately 1-1/2′ lengths. Make the lengths
of zucchini into cups by scooping out the seeds in the center, but leaving
small amount to form the bottom of the cup. You may need more or less
zucchini than the amount given, depending on their size.
In a bowl, mix the ground pork or chicken with fish sauce, eggs, ground
white peppers, and cilantro. Fill the zucchini cups with the mixture, and
overfill slightly to make a small mound. Cook the filled zucchini cups by
steaming for about 1/2 hour.
Bring the chicken or pork stock to a boil, and season to taste. Place the
precooked zucchini cups into a serving tureen, pour the boiling stock
over them, and serve.
Translated by Padej Gajajiva from ‘Rattanakosin Dishes, 1982′, Momluang
Terb Xoomsai.

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