Kaeng jued tao hu moo sap

Method

1. 1

   Step 1

   Pound the garlic (opens in a new tab), coriander roots and white pepper (opens in a new tab) to a paste. Mix half into the pork with the soy sauce (opens in a new tab) and beat until sticky.

   • 8 min
   • Mortar and pestle (opens in a new tab)

   Food safety: Wash hands and surfaces after handling raw pork.

2. 2

   Step 2

   Bring the stock to the boil with the remaining paste. Drop in small teaspoons of the pork mixture and simmer until they float and are cooked through.

   • 5 min
   • medium heat
   • Saucepan (opens in a new tab)

   Food safety: Pork balls must be cooked through with no pink inside.

3. 3

   Step 3

   Add the cabbage, tofu and glass noodles (opens in a new tab) and season with fish sauce (opens in a new tab), soy sauce (opens in a new tab) and sugar (opens in a new tab). Simmer 3–4 minutes until the cabbage is just tender.

   • 4 min
   • medium heat

   

4. 4

   Step 4

   For the topping, fry the sliced garlic (opens in a new tab) in the oil in a small pan over medium-low heat until pale golden, 2–3 minutes; it darkens fast once it colours.

   • 3 min
   • medium-low heat
   • Frying pan / skillet (opens in a new tab)
5. 5

   Step 5

   Add the spring onions (opens in a new tab) and coriander leaves (opens in a new tab) to the soup and simmer 30 seconds until just wilted, then serve topped with the fried garlic (opens in a new tab) and its oil.

   • 1 min
   • medium heat