Tom Jued: Thai Clear Soup With Minced Pork

This really easy and light-tasting soup is the first Thai dish I learnt to make on my first trip to Thailand in August 2000. It's also probably the only Thai soup that isn't hot and spicy. Thanks to the garlic, coriander and beansprouts, it really highlights the fresh and light taste that characterizes Thai food, without the usual heat. If you can bear to eat a Thai meal without adding a few peppers, be my guest!

I usually make a large quantity of the meatballs and freeze them raw in a plastic baggie. Having them on hand that way make this soup even easier: 5 minutes from start to finish! It's make a great first course to a heavier meal because it's so light ans refreshing.

The recipe below is adapted from the recipe given to me at the Chiang Mai Thai Cookery School by Sompon Nabnian, the proprietor of the school.

If you can't find coriander root, you can use the stems, finely chopped, but increase the amount to 4 tablespoons. Glass noodles are also called bean thread. You should be able to find them in any Chinese grocery store. You will need to soak them for a few minutes in hot tap water and then use kitchen scissors to cut them into smaller pieces. After that, drain them and they are ready to use in your soup recipe.

Serves 6

• 300 grams minced pork (about 1 + 3/4 cups)
• 3 tablespoons coriander root, finely chopped
• 6 cloves garlic, chopped
• 4 cups chicken stock or water
• 3 cups Chinese cabbage
• 1 cup soft tofu, cut into small pieces
• 1 + 1/2 cups soaked glass noodles (about 150 grams dry)
• 3 tablespoons light soy sauce
• 1 tablespoon fish sauce
• 2 spring onions, chopped
• 1/4 cup coriander leaves

Mix the pork, coriander root or stem and garlic together with your hands until very well Separate the mixture into tiny meatballs, about the size of a small grape - you should be able to make approximately 48. Set aside.

Put the stock into a pan and bring to the boil.  Add the meat balls and cook for 2 minutes.  Turn down the heat to medium-low, then add the shredded Chinese cabbage and tofu and simmer gently for another two minutes.  Add the soaked glass noodles followed by the light soy sauce and fish sauce.  Ladle into 6 bowls and garnish each with coriander leaves and spring onions.

Comments

[Bea at La Tartine Gourmande]

I love those Thai soups and you are right, it is always easy to find coriander roots. When you mention stems instead, do you mean leaves? or the stems attached to the leaves? Sorry for a silly question but not being an English native can still play tricks to me!
I wonder if we can use Bean noodles too.
This looks delicious and I will definitely try it. Thank you!

[Bea at La Tartine Gourmande]

Oops, correction, "...is NOT easy to find coriander roots."

[Lyn]

Bea, I do indeed mean the stems attached to the leaves, not the leaves.

I think what you're referring to as "bean" noodles are in fact glass noodles (also called bean thread) they are made out of mung beans and when gcooked look shiny and clear. Go ahead and use bean noodles!

[randi]

This would be perfect for the asian noodle soup cook-off going on right now at egullet.