Photograph of the finished Kaeng jued tao hoo moo sap

Thailand · Canh đậu phụ thịt băm Kaeng jued tao hoo

Kaeng jued tao hoo moo sap

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Soft tofu Soft tofu 2.2 lb
  • Photograph of Pork Pork 1.3 lb
  • Photograph of Chinese cabbage Chinese cabbage 1.1 lb
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of White pepper White pepper 0.6 oz
  • Photograph of Coriander Coriander 2.8 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Chicken broth Chicken broth 13 ½ cups
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking