Kang Jyd Taohu (Thai Tofu Soup) - cooking recipe

Ingredients

7 ounces ground lean pork
1 garlic clove, minced
1/2 teaspoon salt
6 cups chicken stock
1 lb firm tofu, cubed
1 cup bok choy, thinly sliced
1 tablespoon nam pla
1/2 teaspoon sugar
1/4 teaspoon white pepper
1 green onion, sliced (garnish)
2 tablespoons fresh cilantro leaves, minced (garnish)

Preparation

Combine the pork, garlic, and salt in a small bowl and mix until well blended. Set aside.
Bring the chicken stock to a boil in a large saucepan over medium heat. Using a small teaspoon, drop small bits of the pork mixture into the soup (like mini meatballs) and bring the mixture back to a boil again.
Add the tofu, bok choy, and season with the fish sauce, sugar and pepper. Simmer uncovered for 5 minutes before removing from heat.
Serve hot, garnished with the green onions and cilantro leaves.