Naing Kuk

  • Yield: 4 servings.

Ingredients Edit

Directions Edit

  1. Peel the cucumbers and slice very thinly.
  2. Place in a dish and add the soy sauce, vinegar, green onions, sugar, chili powder and sesame oil.
  3. Set aside for 1 hour, then add the chicken stock.
  4. Toast the sesame seeds in a small pan over medium heat until they turn golden and begin to pop, then grind finely.
  5. Transfer the soup to a tureen and sprinkle on the sesame seeds.
  6. Serve at room temperature or slightly chilled.
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