Kang Jyd Taohu (Thai Tofu Soup) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe is not vegetarian. This recipe is from the kitchen of a local Thai restaurant near my home town. Ingredients:
7 ounces ground lean pork |
1 garlic clove, minced |
1/2 teaspoon salt |
6 cups chicken stock |
1 lb firm tofu, cubed |
1 cup bok choy, thinly sliced |
1 tablespoon nam pla |
1/2 teaspoon sugar |
1/4 teaspoon white pepper |
1 green onion, sliced (garnish) |
2 tablespoons fresh cilantro leaves, minced (garnish) |
Directions:
1. Combine the pork, garlic, and salt in a small bowl and mix until well blended. Set aside.
2. Bring the chicken stock to a boil in a large saucepan over medium heat. Using a small teaspoon, drop small bits of the pork mixture into the soup (like mini meatballs) and bring the mixture back to a boil again.
3. Add the tofu, bok choy, and season with the fish sauce, sugar and pepper. Simmer uncovered for 5 minutes before removing from heat.
4. Serve hot, garnished with the green onions and cilantro leaves.
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