Mild Thai Soup with Tofu and Pork Balls
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g minced pork
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 0.5 teaspoon ½ sugar
- 0.5 teaspoon ½ black pepper, freshly ground
- 1 teaspoon garlic, finely chopped
For the soup:
- 1 tablespoon garlic, chopped
- 0.5 ½ pack tofu (silken tofu - roll, approx. 100 g)
- 2 spring onion (s)
- 2 stalks coriander green with roots
- 3 stalks celery (Thai celery)
- 1 handful mushrooms, mixed, possibly
- 1 liter water or broth
- Broth, granulated, possibly
Print Recipe
Pin Recipe Instructions
- For the meat batter, mix the first six ingredients well (works well if you put your hand in a plastic bag). Put aside. Clean and chop the spring onions and coriander, place the coriander roots separately. Cut the silken tofu into approx. 1 cm thick slices.
- Fry the garlic in a little fat, then add the chopped coriander roots and the stock (or water with stock cube or granulated stock). Add the silken tofu and bring to the boil.
- Now cut out small balls from the meat dough with a spoon and place them in the saucepan, adding mushrooms if necessary. Let simmer for a few minutes.
- Season with fish sauce and sugar, add black pepper, celery, spring onions and coriander and bring to the boil again briefly. Remove from heat and arrange for serving.
- The amount is enough for 4 people if the soup is served as part of a menu. It is served in small bowls at the same time as the other dishes.
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