Gaeng Jued Tauhoo Moo Sab

Mild Thai Soup with Tofu and Pork

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Ingredients

	For the meatballs:
100 g	minced pork
1 tbsp	fish sauce
1 tbsp	oyster sauce
¹/₂ tsp	sugar
¹/₂ tsp	black pepper
1 tsp	garlic, minced
	For the soup:
1 tsp	garlic, minced
100 g	silk tofu, also called sort tofu
2	Thai spring onions
3 stalk(s)	Thai celery
2 stalk(s)	coriander with roots
1 handful	mushrooms, mixed, optional
	fish sauce, to taste
	sugar, to taste
1 l	stock

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 10 min / Grade of difficulty: medium / Calories per portion: n/a

Put all ingredients for the meatballs in a bowl and mix properly (put your hand in a plastic bag and “massage” the meat). Set aside.

Clean and chop spring onions and coriander, set roots aside. Cut silk tofu into slices of about 1 cm.

Heat oil and roast garlic until translucent, add stock (or water with some stock powder) and coriander roots. Add tofu and bring the soup to a boil. Use a spoon and make little meat balls from the pork mixture, put them into the soup. Add mushrooms, if you like. Allow the soup to cook for a few minutes.

Season the soup with fish sauce and sugar. Add black pepper, celery, and spring onions. Let it cook for a moment, add coriander and serve.