Recipe - Cold Cucumber Soup - Naing Kuk

2 md Cucumbers
2 tablespoon Light Soy Sauce
1 One half tablespoon White Vinegar
1 tablespoon Chopped Green Onions
One half teaspoon Sugar
One half teaspoon Chili Powder
1 One half teaspoon Sesame Oil
5 cup Chicken Stock
2 teaspoon White Sesame Seeds

Peel the cucumbers and slice very thinly. Place in a dish and add the soy
sauce, vinegar, green onions, sugar, chili powder and sesame oil. Set aside
for 1 hour, then add the chicken stock.

Toast the sesame seeds in a small pan over medium heat until they turn
golden and begin to pop, then grind finely.

Transfer the soup to a tureen and sprinkle on the sesame seeds. Serve at
room temperature or slightly chilled.

Typed by Syd Bigger.