Asian Recipes - Thai Pork and Tofu Soup Recipe

Ingredients

• 5 to 6 cups/1.25 to 1.5 L chicken stock

• 1/2 lb/250 g lean minced pork

• 4 to 5 dried Chinese mushrooms, soaked for 15-20 minutes, drained and trimmed of stems

• 8 dried lily buds, soaked for 15 minutes, drained and tied in a knot

• 2 green onions, cut in 1-inch/2.5-cm sections

• 1 block fresh tofu, cubed

• 1 small bundle mung bean noodles, soaked for 15 minutes and drained

• Salt, sugar and fish sauce to taste

• Fresh sprigs of coriander for garnish

Spice Paste:

• 2 tsp/10 ml peppercorns

• 3 to 4 coriander roots

• 3 cloves garlic, minced

• 2 tsp/10 ml salt

Serves 4

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Method:

1. Prepare all ingredients and have at hand. Using a mortar and pestle or a small blender or food processor, pound or grind the spice paste ingredients in the order given until they form a coarse paste.

2. Add the spice paste to the minced pork and mix thoroughly. Form the mixture into small balls, no bigger than walnuts, and set aside.

3. In a deep pan, bring the stock to boil. Drop the pork balls into the boiling stock and cook until they change color and begin to float.

4. Adjust the heat to a slow simmer and add the Chinese mushrooms, lily buds and green onions. Simmer for 3 minutes.

5. Add the tofu cubes and bean threads and stir gently. Taste the soup and adjust seasoning, adding salt, sugar or fish sauce as desired.

6. Garnish and serve.