Old Cucumber Soup | Chinese Soup Good for Summer (Lou Wong Kua Tong)

Prepare the old cucumbers by peeling and slicing them into thick pieces.

Soak the dried scallops in warm water for 30 minutes until softened.

In a large pot, add water and bring it to a boil over high heat.

Add the chicken to the boiling water and cook for 10 minutes, skimming off any foam.

Add the soaked scallops, ginger, and garlic to the pot.

Reduce heat to medium and simmer for 30 minutes to develop the flavors.

Add the sliced cucumbers, carrots, and shiitake mushrooms to the pot.

Continue to simmer for another 20 minutes until the cucumbers are tender.

Season the soup with salt, white pepper, soy sauce, and sesame oil to taste.

Remove from heat and garnish with chopped scallions and coriander before serving.

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