Thai Cucumber and Egg Soup
4oz cucumber, peel and seeds removed
Pint of vegetable stock
2 spring onions, sliced
3 tablespoons soy sauce
pepper
1 egg white
Cut the cucumber into thick slices, put in a saucepan with the stock and bring to the boil.
Add the spring onions and simmer for 4-5 minutes. Add the soy and pepper to taste.
Lightly beat the egg white and pour into the simmering soup, stirring continuously. Serve immediately.