I know this picture has nothing to do with soup, lambs or cucumbers…but I’m in a hurry and this was the best I could come up with.  Actually, it’s a photo of the Silent Treatment band just before a Holiday Gig for the Finnish Club in Singapore.  Oh, I think maybe they served lamb that night.  Well, there you have it ~ dicey, but a connection none the less.  Oh, this is actually a really nice soup…..

 

  • 8 ounces boneless lamb steak
  • 1 T. light soy sauce
  • 2 teaspoons Chinese rice wine or dry sherry (Rice Wine is best)
  • 1/2 teaspoon sesame oil
  • 3 inch piece seedless cucumber
  • 3 Cups Chicken Stock
  • 1 T. rice vinegar
  • S&P to taste

 

Trim off any excess fat from the lamb and slice into thin, small pieces.  Halve the cucumber lenghtwise (don’t peel it) and cut on the bias into thin slices.

In a wok or saucepan, bring the stock to a rolling boil.  Add the lamb and stir to separate.  Return to a boil and add the rest of your ingredients.  Let boil for 1-2 minutes and serve immediately.

Steamed rice is a nice accompaniement.