Kaeng jued tao hoo moo sap

What to get ready

• Soft tofu 1 kg
• Pork 600 g
• Chinese cabbage 480 g
• Spring onion 120 g
• Garlic 20 cloves
• Soy sauce 80 ml
• White pepper 16 g
• Coriander 80 g
• Oil 100 ml
• Chicken broth 3.2 l
• Steamed rice 800 g

Method

1. 1 Mix the minced pork with white pepper, crushed coriander roots, and soy sauce.
2. 2 Bring the chicken broth to a boil, then add the minced meat one spoonful at a time, rather than forming it into meatballs.
3. 3 Using a spoon to break the meat into small, loose clumps, then roll them into balls, this dish becomes meatball soup, not kaeng jued.
4. 4 Skim off the foam continuously for 5 minutes to keep the broth clear.
5. 5 Cut the soft tofu into large blocks, then gently lower them into the pot and only shake the pot, not stir.
6. 6 Add the Chinese cabbage 2 minutes before the end, then sprinkle with fried garlic, green onions, and cilantro.

With an appliance

• Microwave 27 min

  Replace steps 2–6: Stir the broth with the meat clumps at 900 W for 4 minutes, skim off the foam, then add the tofu and vegetables, stir at 700 W for another 90 seconds; reduce to about 3 minutes. The broth won't boil vigorously, so the tofu will break apart less, the broth will be clearer, and you won't have to skim constantly. Continue adding the meat with a spoon as in step 2 to keep the clumps together.