Prep 10 mins
Cook 15 mins
This recipe is not vegetarian. This recipe is from the kitchen of a local Thai restaurant near my home town.
- 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)
- Combine the pork, garlic, and salt in a small bowl and mix until well blended. Set aside.
- 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.
- Add the tofu, bok choy, and season with the fish sauce, sugar and pepper. Simmer uncovered for 5 minutes before removing from heat.
- Serve hot, garnished with the green onions and cilantro leaves.
This was very nice and so easy to make. I didn't add tofu( personal choice) added some mushroom to bulk it up, and a little grated carrot, for color, I too, added pepper to the meat. Very healthy and filling . Thanks for posting.
This was a very yummy and pretty soup! I really liked the contrast of textures; crunchy vegetable, silky tofu, and meaty pork balls. I used home made stock, so the flavor was very good to start with, but adding the fish sauce gave it a nice, salty/sour bite. At first, I though seven ounces of pork wouldn't be enough, but I was happily surprised to find that each bowl had plenty of meatballs as well as tofu. I have a couple of suggestions that might make a good soup even better. First, add a bit of pepper to the pork mixture- it needs a bit more seasoning. Second, press the tofu well to get most of the water out before adding to the soup. Third, add some fresh ginger and/or lemongrass to the simmering broth to intensify the Thai flavors. Overall, a very good dish that I will make again. Thanks for posting!